- 5 Tbsp (40g) all-purpose flour
- 2 Tbsp (20g) cornstarch
- 1 ½ tsp baking powder
- 1 Tbsp ground cinnamon
- ¼ tsp nutmeg, freshly ground
- ¼ tsp salt
- 3 eggs
- ½ cup + 2 Tbsp (120g) caster (AKA superfine) sugar 
- 1 tsp vanilla extract
Apple & Cream Filling:
- 7 Tbsp (145g) McIntosh Farm Apple Pie Jam
- ¾ cup + 2 Tbsp (203g) crème fraîche
- Heat oven to 480°F. Grease and line an 11" x 15" pan with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking powder, and spices. Set aside.
- In a large bowl with a handheld mixer, beat eggs and caster sugar on high until fluffy, pale, and increased in volume (8–10 minutes).
- Fold dry ingredients into egg mixture, making sure to (gently) hunt down any hidden pockets of flour.
- Pour batter into prepared pan, smoothing top with an offset spatula or the back of a spoon.
- Bake until slightly golden, about 5 minutes.
- While cake bakes, place a large piece of parchment paper on your work surface. Sprinkle paper with 4 tablespoons of caster or granulated sugar.
- Once cake comes out of oven, immediately turn cake out onto sugared parchment. 
- Brush parchment on which cake was baked with some cold water to help loosen it some. Carefully remove parchment from cake.
- Gently roll up the warm cake with the sugared parchment. Allow cake to cool completely whilst rolled up.
- Once your cake is totally cool, in a medium bowl, mix together apple pie jam and crème fraiche.
- Slowly and carefully unroll your cake. Spread filling over cake with an offset spatula or the back of a spoon, leaving a half inch border around cake.
- Gently roll your cake back up (without the parchment inside), making sure to keep it even and somewhat tight. Wrap cake in parchment and let rest (seam side down) in fridge for at least an hour before serving.
- If you don’t have caster (AKA superfine) sugar, very briefly blitz granulated sugar in a spice grinder or blender. Don’t grind too much, otherwise you’ll end up with confectioners’ sugar!
- This may seem intimidating, especially since we’re so used to letting cakes cool some in their pans. Be brave! You got this!
Adapted from: Birgitta Rasmusson