Rhubarb Jellyroll Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a 43 x 30 cm (17 x 12-inch) baking sheet with parchment paper, letting it hang over both sides. Generously butter the paper and sides.

2. 2

   In a bowl, combine the flour and icing sugar.

3. 3

   In another bowl, beat the eggs, sugar and vanilla with an electric mixer until frothy, triples in volume and forms a ribbon off the beaters, about 10 minutes.

4. 4

   Sift the dry ingredients over the egg mixture folding gently while sifting, using a spatula or a whisk.

5. 5

   Spread the batter on the baking sheet. Bake for about 10 minutes or until a toothpick inserted in the centre of the cake comes out clean. Flip over parchment paper and cover with a clean cloth. Let cool to room temperature.

6. 6

   Spread the rhubarb compote over the cooled cake. Roll the cake from the short side and place on a serving dish. Refrigerate for 1 hour or until ready to serve.