Ingredients
- 3 eggs
- 75g caster sugar
- 75g plain flour
- ¼tsp salt
- ½tsp baking powder
- For the filling:
- 100g cream
- 140g mascarpone
- 1tsp vanilla
- 15g icing sugar
- For the jam: (alternatively use 300g of a good quality shop-bought jam)
- 200g blackberries (fresh or frozen)
- 150g sugar
- Juice of half an orange
- Decoration:
- 2tbs caster sugar and blackberries or edible flowers (optional)
- For the jam, place all ingredients in a medium saucepan over a medium heat and bring to the boil. Allow to simmer until it has reached 104 degrees, or setting point – you can test this by placing a small spoonful on a plate in the freezer for three minutes. When you push your finger through it, it should wrinkle. Place in a container and allow to set fully in the fridge for at least four hours.
- Line a 20x30cm tin with baking paper. Preheat the oven to 180 degrees/160 fan.
- Place the eggs and sugar in the bowl of a stand mixer with the whisk attachment, or in a large bowl if using a hand-held mixer. Whisk on a medium-high speed for about five minutes, until it has at least doubled in size, and is pale, velvety and voluminous.
- Sieve the dry ingredients into a separate bowl, and use a whisk to gently fold into the egg mixture.
- Pour into the prepared tin, and level out with a palette knife. Bake for about 12 minutes, until golden and springy to the touch.
- While the sponge is baking, lay out a large sheet of baking paper, and sprinkle over the two tablespoons of caster sugar.
- When the sponge is baked, let it cool for two minutes, and then flip it out directly on to the paper/caster sugar. Remove the baking paper from the bottom of the sponge, and allow to cool again, but for no longer than five minutes – you still want it to be slightly warm when rolling. Trim the edges with a sharp knife.
- Whisk together the ingredients for the filling until thickened and smooth.
- Spread the jam over the sponge, followed by the mascarpone filling. Starting at the short end, roll up tightly into a sausage shape. Finish with more mascarpone and a sprinkle of caster sugar, and decorate with fresh blackberries or edible flowers.
