This is a beautiful cake from the Alps/Savoie region of France.  It is relatively simple to make, it’s quick, and it looks divine.  Definitely one to take along to a morning or afternoon tea, or to celebrate something special.

Gabriel Gaté recommends beating up the egg yolks and egg whites separately.  I did it this way tonight and it definitely worked, however I’m not sure that it does not unnecessarily complicate the process (and create a few too many dishes!). Next time I make this I would be tempted to whisk the whole eggs together with the sugar until they are pale, thick and so creamy that when you lift the beaters the ribbon of batter sits on the surface of the batter without sinking.    Anyway, that is just my feel.  I’ll let you know how it goes next time I bake this one.

So, I guess that sums up the recipe. It is one that I will make again.  It’s pretty simple to do and looks much trickier than it actually is with the whole rolling up thing etc.  Similar to what I said about pastry here – sponge is simple, just don’t fuss with it.  A light hand, with quick and non-fussy execution and everything will be fine!  Go on, give it a go!

Ingredients

• 3 eggs, separated
• 1 lemon, zested
• 150 g (5 oz) caster sugar
• a pinch of cream of tartar
• 45 g (1½ oz) plain flour
• 45 g (1½ oz) corn flour
• 60 ml (¼ cup) brandy
• 200 g (7 oz) blueberry jam
• 70 g toasted flaked almonds
• icing sugar, for dusting

How to do it

Preheat your oven to 180 degrees celsius and grease and line a 36cm x 26cm swiss roll tin (or lamington tray) with baking paper.

To make the cake the way that Gabriel recommends, separate your eggs and put the yolks into one bowl and the whites into another.  It’s important not to get any yolk into your whites or the whites will not whip up to the required volume.  Also make sure the bowls are very clean and dry (it’s also best to avoid using a plastic mixing bowl).

Beat the yolks with the lemon rind and half the sugar with an electric mixer until thick, pale and creamy.

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In a separate bowl, and using a whisk attachment beat the egg whites with the cream of tartar  until soft peaks form.  Then slowly add in the sugar and continue to beat until dissolved and the egg whites will hold firm peaks when the beaters are lifted.

Add the egg whites to the beaten yolks and gently fold to combine.  Sift in the flours and continue to fold gently.  You just need to gently incorporate the ingredients.  Be careful not to over work!

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Pour (scrape) the batter into the cake tin and spread it to the edges with a spatula (It will be quite thin!)

Place the tray in the oven and cook fo 8-10 minutes or until firm to the touch.

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When cooked, remove the cake from the oven and turn out on to a clean tea towel.  Peel the baking paper off the back and using the tea towel to gently roll the sponge up from the short side.  Set aside to cool.  Sorry I don’t have photos of this bit – I needed both my hands!

When cooled, very gently unroll your sponge.  It will be sticky.  It will want to stay stuck together and it will crack slightly as you go.  That’s okay.  Be as gentle as you can and remember we are going to cover it with jam and  almonds, so if it looks a bit ramshackle underneath, who’s going to know?

Sprinkle over the brandy and spread about two thirds of the blueberry jam over the inside of the base and gently re-roll as tightly  as you can.  Use the remaining jam to coat the outside of the sponge roll.

Lightly toast some slivered almonds in a dry frypan until golden and aromatic.  Cool slightly and toss these over the top of the jam coated sponge roll.   Dust with icing sugar and serve with fresh cream and blueberries. Yum, yum, yum!