100 g/4 oz/1 cup plain (all-purpose)
5 ml/1 tsp baking powder
A pinch of salt
225 g/8 oz/1 cup caster (superfine) sugar
5 ml/1 tsp vanilla essence (extract)
45 ml/3 tbsp cold water
Icing (confectioners') sugar, sifted, for dusting
100 g/4 oz/1 cup apple jam (clear conserve)
Mix the flour, baking powder, salt and
sugar, then beat in the eggs and vanilla essence until smooth. Stir in
the water. Spoon the mixture into a greased and floured 30 x 20 cm/12
x 8 in Swiss roll tin (jelly roll pan) and bake in a preheated oven at
190°C/375°F/gas mark 5 for 20 minutes until springy to the touch.
Sprinkle a clean tea towel (dish cloth) with icing sugar and invert
the cake on to the towel. 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 apple jam almost to the edges. Roll up
again and dust with icing sugar to serve.