- 3 eggs, at room temperature
- 3/4 cup caster sugar
- 1 cup self-rising flour
- 2 tablespoons boiling water
- 1/3 cup raspberry or strawberry jam
- 100g low-fat ricotta cheese, whipped
Preheat oven to 200°C. Grease and line a 3cm deep, 30cm x 20cm (base) lamington pan. Using an electric mixer, beat eggs and 1/2 cup of sugar for 8 to 10 minutes, or until pale and thick. Transfer to a large bowl. Sift flour over egg mixture. Drizzle boiling water around edge of bowl. Use a large metal spoon to gently fold ingredients together (don’t over-mix). Pour mixture into prepared pan. Bake for 10 minutes, or until a skewer inserted into centre comes out clean. Sprinkle remaining sugar onto a sheet of baking paper. Turn sponge straight from oven onto baking paper. Gently roll up sponge in paper. Wrap in a tea towel. Set aside to cool. Unroll sponge. Remove paper. Spread with jam and ricotta. Re-roll and serve.