Jam Roll

• 3 eggs, separated
• 185g caster sugar
• 1/2 teaspoon salt
• 110g self-raising flour
• 1 tablespoon golden syrup, combined with 1 tablespoon boiling water
• 190g Tasmanian Gourmet Sauce's Crushed Strawberry Conserve or Raspberry Jam

• Whisk egg whites until soft peaks form, then gradually add 110g caster sugar and whisk until firm peaks form and mixture is soft and glossy
• Add egg yolks one at a time, whisking until just combined
• Sift flour and salt into a bowl twice
• Add golden syrup mixture and sifted flour to egg mixture, using a metal spoon gently fold until just combined
• Spoon mixture into a baking paper-lined 26x32cm swiss roll tin
• Gently smooth top then bake at 180C for 12 minutes or until top springs back when pressed
• Scatter remaining sugar 1cm from end of a clean tea towel to cover an area the same size as the cake tin
• Carefully invert cake over sugar and peel away base paper
• Using a serrated knife, trim short ends of hot cake, then, using towel as a guide, roll up from a short side and leave to cool wrapped in the towel
• Carefully unroll cake, spread with jam, leaving a lens border, then re-roll and place seam side down on a plate
• Cut into slices and serve

Jam roll will keep in an airtight container for 3-4 days