175 g/6 oz caster (superfine) sugar
45 ml/3 tbsp water
5 ml/1 tsp vanilla essence (extract)
75 g/3 oz plain (all-purpose) flour
5 ml/1 tsp baking powder
A pinch of salt
25 g/1 oz ground almonds
Caster (superfine) sugar for sprinkling
60 ml/4 tbsp lime marmalade
150 ml double (heavy) cream, whipped
Beat the eggs until pale and thick, then
gradually beat in the sugar, water and vanilla essence. Mix in the
flour, baking powder, salt and ground almonds and beat to a smooth
batter. Spoon into a greased and lined 30 x 20 cm/ 12 x 8 in Swiss
roll tin (jelly roll pan) and bake in a preheated oven at
4 for 12 minutes until springy to the touch. Sprinkle a clean tea
towel (dish cloth) with sugar and invert the warm cake on to the
cloth. 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 marmalade and cream. Roll up again and
sprinkle with a little more caster sugar.