3 egg yolks
100g (3.5 oz) caster sugar
40g (1.4 oz) flour
40g (1.4 oz) cornflour/corn-starch
3 egg whites
Oven pre-heated to 180°C
Baking time - 10 minutes
Jam of your choice (here it's raspberry)
To prepare the genoise sponge, first separate the egg whites and yolks.
Whisk the egg yolks with the sugar until pale.
Add the flour using a sieve
Add in the cornflour
Tip: If mixing is difficult with a whisk, it's much easier to use a wooden spatula.
Whisk the egg whites with a pinch of salt until they form stiff peaks (an electric whisk is best)
Fold half the egg whites into the previous mixture and mix well. Then gently fold in the remaining egg whites. Tip: Use a circular mixing motion to fold in the egg whites without losing too much air.
Spread the mixture onto a baking tray lined with greased baking paper. Bake for 10 minutes at 180°C. Keep a close eye on the sponge, it should be just golden and firm to touch (the edges burn easily)
Remove the sponge from the oven, cover with a clean, damp dishcloth, then turn it out onto the workbench.
Gently remove the baking parchment and roll up the still-warm sponge with the dishcloth. Doing this will help the sponge take the roulade shape without breaking. Leave the rolled sponge to cool a little before un-rolling it and spreading the jam evenly over the whole surface.
Tip: Don't put too thick a layer of jam or it will spill out of the sides. Re-roll the sponge in on itself (without the dishcloth), without pressing too tightly.
You can slice off the ends to neaten it up and dust with icing sugar