Mini Jam Rolls - cooking recipe

Ingredients

2 None eggs, at room temperature
1/2 cup plus 2 tbsp sugar
2/3 cup self-rising flour
2 tbsp hot milk
2 tsp butter, at room temperature
1/2 cup strawberry jam, heated

Preparation

Preheat the oven to 350\u00b0F. Grease and line a 13 x 9 inch baking pan with parchment paper, extending paper at long sides for handles.
Beat eggs and 1/2 cup sugar in a medium bowl with an electric mixer until thick and creamy. Sift flour 3 times onto parchment paper. Gently fold into egg mixture with combined milk and butter. Spread evenly in prepared pan.
Bake for 10-12 mins or until springy to the touch.
Cut a piece of parchment paper slightly larger than the pan. Sprinkle evenly with remaining 2 tbsp sugar. Turn sponge cake onto paper immediately; peel away lining paper. Trim crusty sides. Cover with a clean tea-towel. Using your hand, press to flatten slightly. Cool.
Spread jam over sponge cake. Using paper as a guide, roll cake tightly from long side. Slice into 12 mini rolls.