For this nostalgic dessert, a génoise cake is baked and spread with raspberry jam and a thick layer of whipped cream before being rolled into a log. If you’ve never made a rolled cake before, you are in for a surprise: the génoise sheet cake will readily roll up without the slightest resistance (and any slight rips or tears will be concealed with a generous dusting of confectioners’ sugar). It’s so simple to prepare and so utterly delicious to eat, it’s a wonder it ever went out of style. Make it once or twice and you might be inspired to bring it back into fashion.

　　

Ingredients

serves 8 to 10

　　

For cake

Vegetable-oil cooking spray

　　2/3 cup sifted cake flour (not self-rising), plus more for pan

　　Pinch of salt

　　3 large whole eggs plus 2 large egg yolks

　　1/2 cup granulated sugar

　　4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely

　　Confectioners’ sugar, for dusting

　　

For filling

1 1/4 cups best-quality fruit jam, such as raspberry, strawberry, or blackberry

　　1 cup heavy cream

　　

For finishing

Confectioners’ sugar

　　

Step 1

Prepare oven and baking sheet Heat oven to 450°F, with rack in bottom half. Coat a 12 1/2 by 17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with flour, and tap out excess.

　　

Step 2

Combine dry ingredients Whisk together flour and salt in a bowl.

　　

Step 3

Combine eggs and sugar Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.

　　

Step 4

Add dry ingredients Sift flour mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.

　　

Step 5

Bake Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with confectioners’ sugar. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.

　　

Step 6

Roll into a log and cool While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a “shape memory,” so it will be easier to roll again with filling.)

　　

Step 7

Fill cake and reroll Unroll cake. Spread with jam, leaving a 1/2-inch border on all sides. In a mixing bowl with a whisk or electric mixer, whip cream until soft peaks form; spread evenly over jam with an offset spatula. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing the clips (or clothes pins) to help retain the shape.

　　

Step 8

Chill and serve Refrigerate cake 30 minutes (or up to 3 hours). Dust with confectioners’ sugar, cut into slices with a serrated knife, and serve.

　　

Ingredients

Step 9

For the most tender crumb, use cake flour; it’s a very fine flour made entirely from soft wheat (all-purpose flour, by contrast, is made from a blend of hard and soft wheats).

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.