Wagon Wheel Roll Cake

Preheat your oven to 350°F. Lightly grease a large baking sheet and line it with parchment paper.

Place the eggs in a bowl and beat on high speed for 3 minutes until very frothy and doubled in volume. Then add sugar one tablespoon at a time and beat for 5-8 minutes until pale, thick and tripled in volume. If you're using a hand mixer, rather than a stand mixer, it will certainly take 8 minutes on high speed, so don't under-whip it. The eggs should reach the “ribbon stage” where it can hold a figure “8” as it falls back onto itself when lifted with the beaters. Then mix in the salt.

Whisk together milk, oil and vanilla in a small bowl and then gradually pour it into the egg mixture while mixing gently on a low speed.

Sift flour and baking powder into a medium bowl and whisk to blend evenly. Then, incorporate the flour mixture into the beaten eggs in two parts and mix it in gently on low speed until just incorporated, then finish mixing it in by hand using a large balloon whisk or wide spatula until evenly combined, scraping along the bottom of the bowl to evenly incorporate the ingredients.

Spread the batter evenly into the prepared sheet pan and bake for 10 -15 minutes. Bake until lightly golden and it springs back when pressed gently. Do not over-bake or it will tend to crack since the surface will be dried out. Transfer pan to a wire rack to cool for a minute.

Meanwhile, lay a tea towel onto a work surface. If needed sift icing sugar generously over the warm cake to cover the surface and then place a large piece of parchment paper over the sugar-coated cake. Carefully but swiftly invert it onto the towel so the sugared surface is facing down. Tightly roll the cake up with the towel/parchment and let cool completely like this.

Place the egg whites, sugar and cream of tartar into a heatproof glass bowl and sit it on top of a saucepan of simmering water - make sure it is not touching the water.

Use a handheld beater to beat the mixture for 5-6 minutes, until it becomes very thick and holds its shape when moved.

Remove the bowl from the saucepan and turn off the heat. Continue to beat the frosting for a further 5 minutes until it has cooled almost to room temperature and is even thicker and glossy. It should be at stiff peak stage.

Beat in the vanilla extract.

Unroll the cooled cake and slice into three strips lengthways. First spread the jam in a thin layer over the cake and then pipe the marshmallow frosting over the surface. 

Gently but tightly roll up the first segment of cake and place it on it end. Take the next slice and wrap it around the edge from where the last piece ended. Repeat with the third piece and then place in the fridge to chill and firm. 

Coat the outside with milk chocolate ganache and decorate however you see fit!