Jam Roll

Recipe No: 155

This is another one of my childhood bakery favorites. It is very easy to make yet very delicious.

Ingredients                                        Makes around 16 pieces

• Egg…………………………..3 Large
• Sugar……………………….3/4 Cup
• Vanilla Extract…………..1 Teaspoon
• Flour………………………..1/2 Cup + 2 Tablespoons
• Baking Powder…………..1/4 Teaspoon
• Jam…………………..........1/2 Cup (I used homemade Strawberry Preserve)
• Powdered Sugar………...for decoration

Method of Preparation

1. Preheat oven to 350˚F/ 180˚C.
2. Sift together Flour and Baking Powder and keep it aside till ready to be used.
3. Whip together Egg, Sugar and Vanilla Essence till it attains a pale yellow color or until it is doubled in volume.
4. Fold in the Flour mixture gently without deflating much of the aeration.
5. Pour it into a greased Parchment/ Butter paper lined 11x15 inch baking tray (even the top with a spatula) and bake in the middle of the oven for 10-12 minutes or till an inserted toothpick comes out clean.

6. While the cake is baking lay a clean kitchen towel on a flat surface and dust powdered sugar evenly.  
7. Once the cake is done, loosen the sides of the Cake with a sharp knife and invert it onto the powdered kitchen towel.

8. While the Cake is still hot, start rolling it with the towel along the shorter side of the Cake (so that the whole length is available for rolling). There should be a layer of Kitchen towel in between the Cake layers, otherwise the layers may stick together (especially as it is hot).
9. Once the whole Cake is rolled, keep it like that till it is completely cooled.
10. When completely cooled, unroll it and spread a thin layer of Jam on the  Cake and roll it back carefully. This time avoid the kitchen towel.
11. Decorate the top with powdered sugar; cut into ½ inch thick pieces and serve.

Notes:

• It is better and easier if you use a hand or stand mixer to whip the Egg. If you are using a hand mixer then place the bowl with Egg on top of simmering water. (Don’t let the bowl with the Egg touch the simmering Water) This will make whipping faster.
• When you pour this amount of batter to such a big tray, you might feel that the batter is less. But believe me it will rise and will give a big Cake so that you can make a few spirals. If you are using a small tray you will be able to get only a lesser number of spirals and in that case you may not need so much Jam.
• If you are using a smaller tray the cake will come out thick and in that case the baking time may increase. Remember a thin Cake is easier to roll than a thick Cake.
• Please make sure to dust powdered Sugar on to the kitchen towel before inverting the Cake or it may stick to the towel.
• Don't spread the Jam while the Cake is hot because  the heat from the Cake will make the Jam runny which in turn  makes the rolls soggy.
• Rolling the Cake in the kitchen towel while hot will allow the flexibility. If you try to roll a cold Cake it will break. So it is very essential to get the Cake cooled in a rolled condition.

 



Make it, enjoy the deliciousness and 
serve it to your family with love…