This light and airy sponge roll is festive enough for celebrations and traditional enough for any tea.

Ingredients

• 6 large eggs
• 250 ml (1 C) castor sugar
• 250 ml (1 C) cake flour
• 5 ml (1 t) baking powder
• 15 ml (1 T) boiling water
• 125 ml castor sugar
• 125 ml Rhodes Quality Mixed Fruit Jam or Rhodes Quality Strawberry Jam
• 250 ml (1 C) cream, stiffly beaten

Method

1. Beat the eggs and 250 ml castor sugar until the mixture is thick, creamy and leaves a trail.
2. Sift the flour and baking powder together and gently fold into the eggs.
3. Fold in the boiling water.
4. Pour the batter onto a baking sheet lined with baking paper and bake in the oven preheated to 180°C for 15 minutes.
5. Remove from the oven and turn out onto a second sheet of baking paper dusted with the 125 ml castor sugar.
6. Remove the top sheet of baking paper and allow to cool.
7. Spread a layer of Rhodes Quality Mixed Fruit Jam or Rhodes Quality Strawberry Jam over the cake, followed by a layer of cream.
8. Roll up lengthways.