Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Wednesday, December 29, 2010

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.
  • 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…


Jaisy James said...

jam roll looks yummy . pinne enikku tonni nicey jaison nte profile il kandappol.

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