Jam Roll - Orgran

Method

• 1. Preheat oven to 190°C (375°F).
• 2. Prepare a 25cm x 23cm (10" x 9") jam roll tray by spraying with cooking spray. Line base of tray with baking paper.
• 3. Break eggs into the large bowl of an electric food mixer. Add sugar. Beat for 10 minutes.
• 4. While eggs are beating, sift gluten free flour, corn flour and baking powder. Lightly fold into beaten eggs.
• 5. Pour milk into a small saucepan. Heat over a gentle heat. Add butter and heat until butter is melted. Stir in vanilla.
• OR
• Pour milk into a small microwave safe bowl. Microwave on high for 40 seconds. Add butter and continue to microwave on high for a further 30 seconds. Stir in vanilla.
• 6. Pour liquid into cake mixture and lightly stir.
• 7. Pour mixture into prepared tray.
• 8. Place into a moderately hot oven and bake for approximately 12 minutes or until cooked when tested. DO NOT open the oven door before 12 minutes or cake will sink.
• 9. While cake is cooking, prepare surface for rolling.
• 10. Place a damp teatowel on a flat surface.
• 11. Put a sheet on baking paper onto damp teatowel. Sprinkle caster sugar over paper.
• 12. When cake is cooked, remove from oven and leave in tray for 2 minutes.
• 13. Gently release cake from tray and turn out onto caster sugar on prepared surface.
• 14. Immediately roll up along the paper from the short end.
• 15. Leave rolled up until cool.
• 16. When cold, unroll and discard paper.
• 17. Spread jam over cake.
• 18. Roll up again.
• 19. Trim ends with a sharp knife.