This is one of our Calum's most requested cakes.
I make it with just jam as a filling or with jam and buttercream icing too. If you aren't concerned about allergies you could also try filling it with fresh whipped cream & berries.
Another variation I make is to turn it into a chocolate log. We always have one of these as one of our Christmas Dinner puddings. To turn it into a chocolate log just add a couple of ounces of cocoa to the mixture and fill it with chocolate buttercream icing instead. I also cover it with chocolate buttercream on the outside too and mark it with a fork to look like a log. It wouldn't be Christmas without a chocolate log!
If you want to make this with 'normal' ingredients it will work fine too, just use plain flour rather than self raising. The reason I use self raising in my gluten free version is simply because I prefer the texture it gives over the gluten free plain flour. The plain flour gives a much drier texture, making this too hard to roll.
With wheat flour though you won't have to worry about this, and making it with self raising flour will make too fat a cake, again trickier to roll.
You will need:
4 eggs 4oz sugar 4oz Doves Farm Gluten Free Self Raising Flour
1tsp vanilla essence
Some extra sugar for sprinkling
Your choice of jam for filling
~Using the whisk attachment on your free standing mixer, beat the eggs and sugar together well until they look really light and creamy.
Don't worry if it cracks a little on top. It adds to the charm and proves that it's home made!