170g (200ml) sugar
120g (200ml) plain
2tsp baking powder
50g (50ml) milk
Jam or Berries
200ml double cream
50g sugar for rolling
Preheat oven to 250oc.
Whisk egg and sugar until white and fluffy (preferably using electric whisk). Mix the dry ingredients together and add it to the egg mixture. Mix gently until all flour is mixed in then add the milk. Stir for a couple of seconds until smooth and pour the mixture into a deep oven tray (400x300x15mm) covered in baking paper.
Bake in the middle of the oven for approximately 5minutes. (It will balloon up as it bakes). Check if the cake is baked by sticking a toothpick in it, if the toothpick comes out clean the cake is ready.
Prepare a piece of baking paper the size of the oven tray and sprinkle the sugar evenly over it. Fold the cooked cake onto it and remove the baking paper from the bottom of the cake (the one that has been in the oven).
Leave to cool for a bit whilst whisking the cream. Whisk it until very stiff (but don’t over do it as it will then turn into butter).
Spread the jam over the cake and then a 5-10mm layer of cream. Roll the cake up removing the paper as you go. Roll the cake up in the paper with the cake fold down wards and leave in fridge to cool fully.
The cake can be frozen if it is too large to eat in one sitting, however I rarely find this a problem.