Jam Roll/Jelly Roll
Baking is something I missed during my holidays. I usually try to stay away from kitchen as much as possible during my holidays ;), and I wouldn’t miss the usual cooking at all, but baking is an exception. Am not a great baker though, but still I very much enjoy the whole process.
Usually, when am back from holiday, I reopen my kitchen by baking something. Its like a warming up for me to start the usual cooking. While I was going through my baking books, one of my friends called me up and said she is planning to visit me and I was more excited because I will be getting one more guinea pig for my baking adventure but just then I remembered her mentioning that she is on a non diary diet presently. Initially I was confused about what to make and finally after referring the books, I landed on this one.
Though I was very skeptical about the whole thing like…whether the roll will break while folding, whether the sponge texture will be correct etc; I was very happy with the end result. It came out really well. The ingredients are very simple and its really easy to make.
Here is the recipe:
- Eggs – 3, separated
Caster sugar – 1/2 cup
Self-raising flour – 3/4 cup
Hot milk/water – 2 tbsp - Caster sugar – 1/4 cup
Jam – 1/2 cup
Preheat oven to 200 degrees, 10 minutes before baking. Grease 25* 30 cm swiss roll pan; line the pan with baking paper, bringing paper 5cm over edges, grease the baking paper.
Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, 1 tbsp at a time, beating until dissolved between additions. With motor operating, add egg yolks, one at a time, beating until mixture is pale and thick. Meanwhile sift flour 3 times. Pour hot milk/water down side of the bowl; add triple sifted flour. Working quickly, use plastic spatula to fold milk and flour through egg mixture. Pour mixture into prepared pan, gently spreading mixture evenly into corners.
Bake cake in the preheated oven for about 8 minutes or until the top of cake feels soft and springy when touched lightly with fingertips. Meanwhile, place a piece of baking paper cut the same size as cake on board; sprinkle evenly with extra sugar. When cooked, immediately turn cake onto sugared paper, quickly peeling away the lining paper. Working rapidly, use serrated knife to cut away crisp edges from all sides of cake.
Using hands gently roll cake loosely from one of the short sides; unroll, spread evenly with jam. Roll cake again, from same short side, by lifting paper and using it to guide the roll into shape. Either serve jam roll immediately with cream or place onto wire rack to cool.
Notes: Though it tastes best on the day it is made, you can store it at room temp for 2 days in an airtight container. I used strawberry jam for the filling. I microwaved the jam for 15 seconds for warming it.
Recipe source: Australian Women’s Weekly
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Wow you have made my favourite cake Maria! Looks awesome! I too make this in a similar way with slight changes in ingredients! Its been a long time since I made it. You have tempted me :)
And this would be good with fudge filling too. Saw it some time back in some cookery show!
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wow..that sounds like something that need a skilled hand Maria..n looks excatly like bakery rolls n am sure it tastes much better,,yumm..:)
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oh yum yum…this reminds me of all those jam rolls I used to buy back at the bakery shops in kerala..for damn 2 rs you get a huge one..i used to gorge on them..thanks for the recipe am hoping to make them one day …the pic is lovely
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Maria, the rolls look perfect! Good job!! :)
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wow Maria, you are back with a bang! Glad to see you back in action.
Always wanted to make these. Thanks :)
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I love jamrolls, it reminds me of my school days when we went for school band competions the band teacher used to buy them in heasp for use kids.
Your look so so yumm.
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Jam rolls look perfect…i too has made these with strawberries recently..just love them..i too love baking…its kinds addictive:)
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Yummmyyy!!!! i can only look at it and long for it!! wish i had a skilled hand & talent like u
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Reminds me of kunjus jamrolls from kanjirappally [hope i got the name right]..u remember?? my mouth is still watering when i think of tht..Had seen jam rolls in chinese stores in California..but now no raksha but to wait for someone to make for me..i doubt if i can make a jam roll like urs without breaking roll and all..as u knw am not even a baker!! very tempting one…was missing the yummy looking updates on ur blog very badly :) now do update frequently to compensate tht!
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looks real yummy…reminds me too of kunjus jam rols
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hello maria
i had tried making jam rolls twice but each time ended up throwing it out…it never came off from the paper…and last week i tried yours…they came out perfectly and i was able to roll them …thanx a lot for sharing this with us…do u have any tip to reduce the eggy smell in it?i did add vannilla..however it persi sted..any tips wud b welcome as i have loved these from my childhood
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Can I substitute self-raising flour with regular flour and baking powder?
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Maria
Reply: on February 15th, 2010 at 8:03 pmHi Ann,
First of all sorry for the delayed reply. There was some technical problem, hence the delay.
Yes you can substitute regular flour and baking powder for self raising flour.
Hope you’ll like it.
Happy baking :)
Cheers
Maria
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This recipe is easy and my rolls turned out quite well. But they were kinda cracking when I was rolling them. Any tips for that?
Also, why did you mention the 1/4 cup sugar (above the Jam)? You never seem to use it anywhere in the recipe.
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Maria
Reply: on June 7th, 2010 at 1:44 pmHi Dency,
Thank you for making this :)
Regarding the cracking of rolls, I’m not very sure why it happened. However I did a google search and its mentioned in one place that if the rolls are dried (cooked longer), it might break while cooking.
About the 1/4 cup sugar, its used for sprinkling on the baking paper. I’ve mentioned it in the 3rd para of the recipe.
Cheers
Maria
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Dency
Reply: on June 7th, 2010 at 2:56 pmOkay, I just sprinkled a bit and not 1/4 cup. Anyway, the cake was awesome. Thanks for your recipe :)
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Maria
Reply: on June 10th, 2010 at 6:50 pmDency, you are welcome :)