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1
Prepare oven and baking sheet Heat oven to 450F, with rack in bottom half.
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2
Coat a 12 1/2 by 17 1/2-inch rimmed baking sheet with cooking spray.
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3
Line with parchment paper; coat with cooking spray.
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4
Dust with flour, and tap out excess.
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5
Combine dry ingredients Whisk together flour and salt in a bowl.
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6
Combine eggs and sugar Bring about 2 inches of water to a simmer in a medium saucepan.
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7
In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch.
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8
Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes.
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9
Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
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10
Add dry ingredients Sift flour mixture over egg mixture; using a large rubber spatula, carefully fold.
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11
When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
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12
Bake Using an offset spatula, spread batter evenly into prepared sheet.
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13
Bake cake until golden brown and springy to the touch, 6 to 7 minutes.
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14
Meanwhile, dust a clean kitchen towel with confectioners sugar.
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15
Run a knife around sides of cake.
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16
Invert onto prepared towel, and remove parchment.
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17
Roll into a log and cool While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel.
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18
Let the cake cool completely, rolled.
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19
(This will give the cake a shape memory, so it will be easier to roll again with filling.)
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20
Fill cake and reroll Unroll cake.
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21
Spread with jam, leaving a 1/2-inch border on all sides.
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22
In a mixing bowl with a whisk or electric mixer, whip cream until soft peaks form; spread evenly over jam with an offset spatula.
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23
Roll cake to enclose filling (without towel), starting at a short end.
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24
Wrap the towel around rolled cake, securing the clips (or clothes pins) to help retain the shape.
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25
Chill and serve Refrigerate cake 30 minutes (or up to 3 hours).
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26
Dust with confectioners sugar, cut into slices with a serrated knife, and serve.
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27
For the most tender crumb, use cake flour; its a very fine flour made entirely from soft wheat (all-purpose flour, by contrast, is made from a blend of hard and soft wheats).
