3 egg yolks
100g (3.5 oz) caster sugar
40g (1.4 oz) flour
40g (1.4 oz) cornflour/corn-starch
3 egg whites
Oven pre-heated to 180°C
Baking time - 10 minutes
Jam of your choice (here it's raspberry)
Icing sugar
To prepare the genoise sponge, first separate the egg whites and yolks.
3 egg yolks
Whisk the egg yolks with the sugar until pale.
100g (3.5 oz) caster sugar
Add the flour using a sieve
40g (3.5oz) cornflour
Add in the cornflour
40g (3.5oz) cornflour
Then mix.
Tip: If mixing is difficult with a whisk, it's much easier to use a wooden spatula.
Whisk the egg whites with a pinch of salt until they form stiff peaks (an electric whisk is best)
3 egg whites
Fold half the egg whites into the previous mixture and mix well. Then gently fold in the remaining egg whites.
Tip: Use a circular mixing motion to fold in the egg whites without losing too much air.
Spread the mixture onto a baking tray lined with greased baking paper.
Bake for 10 minutes at 180°C. Keep a close eye on the sponge, it should be just golden and firm to touch (the edges burn easily)
180°C (350 F) - 10 minutes
Remove the sponge from the oven, cover with a clean, damp dishcloth, then turn it out onto the workbench.
Gently remove the baking parchment and roll up the still-warm sponge with the dishcloth. Doing this will help the sponge take the roulade shape without breaking. Leave the rolled sponge to cool a little before un-rolling it and spreading the jam evenly over the whole surface.
Jam of your choice - here it's raspberry
Tip: Don't put too thick a layer of jam or it will spill out of the sides.
Re-roll the sponge in on itself (without the dishcloth), without pressing too tightly.
You can slice off the ends to neaten it up and dust with icing sugar
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