Jam Roll - spanishchef.net

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Baking – Jam Roll

I’m the first to admit that baking sponge cakes of any description scares the bejesus out of me, so whenever I attempt to bake them (which is rarely), I’m a nervous wreck.

The best sponges, I believe, always come from nanna’s kitchen – they have the special magic that somehow makes them just perfect. Fingers crossed, one day I will find this magic.

Buon appetito!

RECIPE: Jam Roll

Serves: 6-8

3 large eggs, separated
115g caster sugar
2 tbsp warm milk
115g self-raising flour, sifted 3-4 times
150g strawberry or raspberry jam

60g extra caster sugar, for sprinkling

Preheat oven to 200C and line a baking tray, 20x30cm with 1cm-high sides, with baking paper and sprinkle with half extra the sugar and set aside. In a clean bowl, and using electric beaters, beat egg whites until soft peaks form. With the beaters still running slowly, add the 115g of sugar, making sure it dissolves into egg whites. Once this happens, add the egg yolks and continue beating for another 7-10 minutes or until mix is pale and has thickened. Slowly add the warm milk, mixing as you go. Then, using a spatula, fold in flour, working quickly so you don’t knock any air out of the egg mix.

Once combined, pour out on to prepared tray. Spread evenly all the way into the corners. Pop into oven and bake for 7-10 minutes or until sponge is springy to touch. While sponge is baking, place a piece of baking paper just a bit bigger than your baking tray on benchtop and sprinkle with remaining extra sugar.

Remove sponge from oven and immediately turn out on to sugared paper. Gently peel off the baking paper on which it was baked. While still hot, roll up your sponge with paper, rolling from the short side. Leave rolled up for 10 minutes before unrolling. Once you have unrolled sponge, cover surface with jam and roll up again but this time without paper. Allow to cool before transferring to serving platter. Serve with lashings of cream.

Tip: For best results, cover sponge with jam while still warm.

baking with Bill & Sheila

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