Serve this light sponge cake rolled up with blackberry preserves for a delicious tea-time treat. It takes just 5 minites to prepare the dough and 10 more minutes to bake it.
1 1/8 cups all-purpose flour
1 teaspoon baking powder
1/3 teaspoon salt
1 1/3 cup granulated sugar
9 oz blackberry (or any) preserves for filling
Preheat the oven to 410 F. Beat eggs and sugar together in a big bowl with an electric mixer for about 3 minutes. Add the rest of the ingredientss, mix well. Pour the mixture in a 12×17-inch rectangular baking parchment-lined sheet.
Bake in the preheated oven for 10 minutes.
Place a dish towel on a kitchen surface and cover with a large sheet of baking paper. Turn the roulade on to the baking paper and spread it with the preserves.
Take the ends of the baking paper and start to roll from the long side. Use the paper to evenly roll the busquit into a tight spiral, but don’t roll it in. When the roll is complete, wrap in the dish towel. Leave to cool for at least half an hour.
Unwrap the towel and carefully peel off the parchment paper.
Cut into even slices. Transfer to plates.