Ingredients
Preparation
Preheat the oven to 400F. Lightly grease a 12 x 8-inch jelly roll pan and line with baking parchment. Combine the eggs and sugar in a large, clean bowl. Beat with an electric mixer until thick and mousse-like (when the beaters are lifted a trail should remain on the surface of the mixture for approximately 15 seconds).
Carefully fold in the flour with a large metal spoon, then add 1 tbsp boiling water in the same way.
Spoon into the prepared pan, spread evenly to the edges and bake for 10- 12 minutes, until the cake springs back when lightly pressed.
Spread a sheet of waxed paper on a flat surface, sprinkle it with sugar, then invert the cake on top. Carefully peel off the lining paper.
Neatly trim the edges of the cake. Make a neat cut two-thirds of the way through the cake, about an inch from the short edge nearest you.
Spread the cake with the peach jam and roll up quickly from the partially cut end. Hold in position for a minute, making sure the seam is on the bottom. Cool completely on a wire rack. Decorate with glaze or simply dust with powdered sugar before serving.
Yield
Serves 6 - 8
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6 - 8
Amount Per Serving:
Calories: 214Calories from Fat: 27
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 3g
4%
Carbohydrates 43g
14%
Dietary Fiber < 1g
4%
Saturated Fat 5g
25%
Calories 214kcal
10%
Cholesterol 105mg
35%
Protein 5g
8%
Sodium 40mg
1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
