Jam Roll (Rotolo alla Marmellata)
Category: Desserts
Servings: 10
Preparation Time: 30 minutes
Cooking Time: 9 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 5 |
| Granulated Sugar | 100g |
| All-Purpose Flour | 100g |
| Butter | 35g |
| Vanilla Bean | 1 pod |
| Fine Salt | A pinch |
| Strawberry Jam | 270g |
| Granulated Sugar (for egg whites) | 20g |
| Powdered Sugar | To taste |
Instructions
-
Melt the Butter:
Start by melting the butter in a small saucepan or in the microwave. Set aside to cool. -
-
Prepare the Egg Whites:
In a clean bowl, use an electric mixer to beat the egg whites until they are stiff and form peaks. Once theyโre firm, slowly incorporate 20g of sugar, continuing to beat until fully incorporated. -
Prepare the Egg Yolks:
In a large mixing bowl, crack the 2 whole eggs and the 3 separated egg yolks. Add 80g of granulated sugar and a pinch of salt. Use an electric mixer to beat this mixture for about 10 minutes, or until it becomes light, airy, and fluffy. -
Combine the Mixtures:
Gently fold a portion of the beaten egg whites into the egg yolk mixture, being careful not to deflate the mixture. Use a spatula and mix from the bottom upwards to retain air in the batter. -
Incorporate the Flour:
Sift the flour and fold it into the mixture in small batches, alternating with the egg whites. Continue folding until the batter is smooth and well combined. -
Add the Melted Butter:
Take the cooled melted butter and mix it with two generous spoonfuls of the batter. Once combined, carefully pour it back into the main bowl with the batter and fold it in gently, ensuring the mixture stays fluffy. -
Prepare the Baking Tray:
Grease a 36 x 28 cm baking tray with oil or butter, then line it with parchment paper, pressing it down to ensure it sticks to the edges. -
Bake the Sponge Cake:
Pour the batter into the prepared tray, spreading it evenly. Bake in a preheated oven at 200ยฐC (static heat) for around 9 minutes or until the surface is lightly golden and springy to the touch. -
Roll the Cake:
Once the cake is baked, remove the tray from the oven. Gently lift the cake with the parchment paper and flip it onto a fresh sheet of parchment. Carefully peel off the baking paper from the cake. -
Trim the Edges:
Use a serrated knife to trim the edges of the cake for a neat finish. -
Spread the Jam:
While the cake is still warm, spread the strawberry jam generously over the entire surface. You can add more jam if you prefer a thicker filling. -
Roll the Cake:
Starting from the shorter side, tightly roll the cake into a log shape, ensuring the jam is evenly distributed inside. -
Wrap and Cool:
Wrap the rolled cake in parchment paper and let it cool completely. You can dust the top with powdered sugar before serving for an elegant finish.
Enjoy your delicious Jam Roll, perfect for an afternoon treat or a special dessert to share with friends and family!
