I don't know about you, but this picture taken by Katerina Kalogeraki just warms my heart, makes me want to reach for a slice and settle down with a cup of coffee or lapsang souchon - it's another comforting, simple recipe from the past. If you are on your own at the moment, but feel like baking, your neighbours would probably love a slice.
Recipes for jam will follow in another post. If you have pots made in the summer, it all comes together nicely.
MAKES ABOUT 12 SLICES 90 g (3 oz) self-raising flour
3 large eggs
90 g (3 oz) caster sugar plus some extra sugar
3 - 4 tablespoons strawberry, raspberry or other jam You need a rectangular Swiss roll tin measuring 20 x 30 x 11⁄2 cm (8 x 12 x 3⁄4 in) for this. You should line it with parchment baking paper and grease both the tin and the paper. Preheat the oven to gas mark 7, 425°F, 220°C. Sift the flour. Take the eggs out of the fridge in good time so that they are at room temperature. Break them into a large bowl. Add the sugar and beat either by hand or using an electric beater. Stop when the mixture is light and fluffy and the whisk leaves a trail when lifted. Now fold in the flour with a metal spoon. Pour the mixture into the tin and smooth the top. Bake for ten minutes or slightly less - it should be firm when you press it with your finger. While it is in the oven, gently heat the jam in a pan, so that it is warm and easy to spread. Have ready a piece of parchment paper cut to the size of the Swiss roll and sprinkle it with sugar. This is the fun part! Take the tin out of the oven and turn out the cake onto the sugared paper. Spread the jam. Roll up like a long sausage. Your cake is made. Leave to cool (if you can bear to wait). #cakejam