Recipe: Raspberry lime roulade

Ingredients

• 3 eggs

• 2⁄3 cup granulated sugar

• 1 cup all-purpose flour

• 1 tsp baking powder

• 1 tbsp water

• Grated peel of 2 limes

• 1 cup raspberry jam

Directions
Preheat oven to 475°F. Cover a baking sheet with parchment paper. Whisk eggs and sugar together in a medium bowl until foamy. Mix flour with baking powder in a small bowl and add to batter, together with water and grated lime peel. Spread batter in a layer over parchment paper. Bake on middle rack of oven for about five minutes, until cake looks firm and lightly golden. Sprinkle cake with a pinch of sugar, then carefully turn slab upside-down and remove parchment paper. If paper is difficult to remove, sprinkle it with a little bit of cold water. Spread raspberry jam in a thin layer over cake. Roll cake lengthwise and place it with the joint facing down. Wrap the cake in parchment paper and refrigerate until ready to serve. Remove cake from fridge, unroll parchment paper and slice cake into rounds.

 

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