This cake does not take long to bake, yet it looks as if you have gone to a lot of trouble, an impression I like to give. Purchased blackberry jam makes short work of the filling.

　　

Ingredients

serves 8 to 10

　　Nonstick cooking spray

　　3/4 cup unbleached all-purpose flour, plus more for the pan

　　4 large eggs

　　3/4 teaspoon baking powder

　　1/4 teaspoon salt

　　3/4 cup granulated sugar

　　Confectioners’ sugar

　　1 cup blackberry jam

　　

Step 1

Heat the oven to 400°F. Grease a 15 x 10 x 1-inch jelly-roll pan with nonstick spray and line it with parchment paper. Grease again and flour the paper.

　　

Step 2

In a large bowl, beat the eggs, baking powder, and salt with an electric mixer on high speed until foamy. Gradually add the granulated sugar, beating until the mixture is thick and lemon colored. Fold in the flour with a rubber spatula and spread the batter into the prepared pan using an offset spatula. Bake for 10 to 12 minutes or until golden.

　　

Step 3

Sift confectioners’ sugar into a 15 x 10-inch rectangle on a clean dish towel. When the cake is done, immediately loosen the sides of the cake and turn it out onto the sugar. Peel off the paper. Starting at the narrow end, roll up the cake and towel together. Transfer to a wire rack, seam side down, and let cool for about 10 minutes.

　　

Step 4

Very carefully unroll the cake and remove the towel. Spread the cake with the jam and re-roll. Transfer to a serving plate, seam side down, slice, and serve.

　　A Southerly Course