ThermoGourmand Jam Sponge Roll

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Recipe's preparation

Preheat oven to 180C non-fan forced.
Prepare large rose gold baking tray (38 x 26cm) with baking paper. (lightly grease tray and scrunch up paper, then press it in, ensuring it comes just up the sides, but no further)
Place a bowl on the lid of the Thermomix and weigh in 90g flour, 3/4 tsp baking powder and a pinch salt.
Set aside and have a sieve ready.
Insert butterfly and add 4 eggs and 120g caster sugar to the bowl.
Set machine to 6 min/37/sp 3.5/MC on.
Then set to 6 min/3.5 no heat and no MC.
Sieve flour mix into egg mixture.
Mix 3 sec/sp 3.
Remove butterfly and use spatula to gently stir in any remaining flour.
Pour into tray and bake 14 - 16 minutes.
Meanwhile, lay a tea towel on the bench and place another sheet of baking paper on top - larger than the cake. Sprinkle with the extra caster sugar.
Carefully turn out cooked cake onto baking paper and remove the paper from the top of the cake.
Make a slice 2 cm in from one short edge without cutting all the way through - this makes it easier to roll up.
Roll up, using the tea towel and enclosing the sugared paper.
Cool, then carefully unroll and spread with jam. re-roll without the baking paper.
Slice with a serrated knife.
Freezes well.