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3 eggs
175 g/6 oz caster (superfine) sugar
45 ml/3 tbsp water
5 ml/1 tsp vanilla essence (extract)
75 g/3 oz plain (all-purpose) flour
5 ml/1 tsp baking powder
A pinch of salt
25 g/1 oz ground almonds
Caster (superfine) sugar for sprinkling
60 ml/4 tbsp lime marmalade
150 ml double (heavy) cream, whipped |
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Method:
Beat the eggs until pale and thick, then
gradually beat in the sugar, water and vanilla essence. Mix in the
flour, baking powder, salt and ground almonds and beat to a smooth
batter. Spoon into a greased and lined 30 x 20 cm/ 12 x 8 in Swiss
roll tin (jelly roll pan) and bake in a preheated oven at
180°C/350°F/gas mark
4 for 12 minutes until springy to the touch. Sprinkle a clean tea
towel (dish cloth) with sugar and invert the warm cake on to the
cloth. Remove the lining paper, trim the edges and run a knife about
2.5 cm/1 in in from the short edge, cutting half-way through the cake.
Roll up the cake from the cut edge. Leave to cool.
Unroll the cake and spread with marmalade and cream. Roll up again and
sprinkle with a little more caster sugar.
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