Next to bavarois, this is one of my favourite desserts! Once you start eating it, you just can’t stop (or at least I can’t). This recipe comes from a very old black and white recipe book with no photos, only drawings, that is no longer printed. My mom has had it for as long as I can remember and both me and my sister are always trying to get our hands on it. It’s by two women, Liesbet and Bie, and every one of their recipes never ever fails. The sachertorte is just another example. Anyway, in their book (and in Belgium) this is called a “rol suisse” or Swiss roll (don’t ask me why, even Wikipedia doesn’t have the answer) and it’s really easy to make:
Preheat the oven to t180 C. Separate 3 eggs (you need 4 eggs in total) and beat the egg whites until really stiff (add a pinch of salt to speed up the process). No need to wash your mixer, you can go straight ahead and start mixing the 3 egg yolks and the left over whole egg together in a separate bowl with 120 g sugar until you get a foamy mousse (about 5 min). Sift in 75 g self-raising flour and stir it in, followed by the beaten egg white.
Cover a baking sheet with tin foil (fold up the sides of the foil a bit to create an edge) and pour in the mixture. Bake for 10 min until lightly golden and it springs back when you touch it. In the mean time, take another piece of tin foil and sprinkle it with a bit of sugar. Take the bake from the oven and turn it upside down onto the prepared foil. Gently peal of the layer of foil from the bottom. Spread your favourite jam all over (I used raspberry jam), leaving a gap along one of the long edges. Sprinkle with a bit more sugar and start rolling it up from the opposite long edge. Put it on a serving plate with the seam at the bottom and dot with a few raspberries (you can also use glace cherries or candied fruit).
Enjoy while listening to Raspberry field by Etude House.