¾ cup cake flour
1 tsp baking powder
¼ cup milk
2 tbs butter
¾ cup granulated sugar
5 large eggs
½ tsp almond extract
1 cup Saskatoon-berry jam
1/2 cup cream, whipped to stiff peaks
Grease an 11 by 17-inch baking sheet. Line with parchment paper. Preheat oven to 400-degrees. Spread out a large square of parchment paper on your work surface. Onto it, sift the cake flour together with the baking powder three times. Set aside.
Add milk and butter to a small saucepan and place over oven vent to melt the butter.
In the bowl of a stand mixer, combine sugar, eggs and almond extract. Whip with the whisk attachment on high speed until mixture is the consistency of soft-whipped cream (about 3-4 minutes). Transfer to a very large mixing bowl. Sprinkle 1/3 of the flour mixture over the egg mixture and gently fold in. Repeat twice.
Meanwhile, bring milk and butter to a simmer over medium heat. Pour over batter and mix thoroughly (about 6-7 strokes). With a rubber spatula, scrape into lined baking sheet and spread evenly. Bake in centre of the oven for about 8 minutes, until sponge is lightly golden and springs back to the touch.
Spread out a sheet of aluminium foil the same size as the baking sheet. Release cake from edges with a knife and turn over onto foil. Leave parchment on cake and allow to cool completely. Peel away foil (the darker top of the sponge will peel away with it). Spread sponge to edges with jam and whipped cream, leaving ¾-inch along one of the long sides. Gently, but firmly, roll up lengthwise, using the parchment paper to help roll. Wrap in aluminium foil. Place on a baking sheet and refrigerate to set for several hours before slicing.