Thai Culinary Online

Eggs       4 
 Sugar       250 g
 Flour       125 g
 Baking powder     1  teaspoon
 Salt       ½ teaspoon
 Melted butter      3 tablespoons
 Icing sugar for dusting   
 Strawberry or raspberry jam Or Butter cream 125 ml

1. Preheat an oven to 180 C

2. Beat eggs until bright yellow and thick. Gradually stir in the sugar. Sift flour, baking powder and salt then fold into the egg mixture.

3.  Scoop out one cup of the egg-flour mixture and fold into the butter. Fold back into the egg-flour mixture.

4.  Pour into a baking tray lined with waxed paper. Bake in preheated oven for 20 minutes.

5.  Sprinkle the icing sugar onto a piece of waxed paper. Invert the sponge cake onto the paper, then peel off the top sheet of waxed paper. Invert again into the waxed paper. Set aside to cool.

6. When cooled, spread jam/butter cream on the top of the sponge cake then roll tightly. Dust the roll with powdered sugar. Cut into thin slices to serve.

 
Tags: jelly, rolls, sponge cake, sprinkle, strawberry

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