Butter or oil, for greasing
1 egg white
Generous 1/2 cup superfine sugar, plus extra for sprinkling
1 tsp vanilla extract
1/2 cup all-purpose flour, sifted
3/4 cup raspberry jam
confectioners’ sugar, sifted, for dusting
Preheat the oven to 400F/200C. Grease a 13×8 inch/33×22 cm-jelly roll pan and line with nonstick parchment paper.
Place the eggs, egg white, and sugar in a bowl over a pan of very hot water.Whisk with an electric mixer until pale and thick enough to leave a trail.
Whisk in the vanilla extract, then fold in the flour lightly with a metal spoon.
Spoon into the pan,spreading evenly. Bake in the preheated oven for 12-15 minutes, until golden brown and firm.
Sprinkle a sheet of parchment paper with superfine sugar. Turn out the roulade onto the paper and peel off the lining paper. Trim the edges.
Quickly roll up the sponge from one short side, with the paper inside. Cool completely.
Carefully unroll the roulade, remove the paper and spread the raspberry jam over. Roll up carefully.
Serve the roulade dusted with confectioners’ sugar . Enjoy !!
Photo and Recipe: Monica Melsness