125 ml (½ cup) unbleached all-purpose flour

15 ml (1 tbsp) icing sugar

4 eggs

125 ml (½ cup) sugar

5 ml (1 tsp) vanilla extract

500 ml (2 cups) rhubarb compote (see recipe)

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.

In a bowl, combine the flour and icing sugar.

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.

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

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.

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.

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