JAM ROLL – easy and quick
With this recipe I finally managed to prepare the jam roll without it breaking; after many attempts I can say I found the perfect recipe and I won’t give it up anymore.
It’s one of those desserts that never goes out of style and wins hearts at first sight, thanks to the beautiful contrast between the golden-yellow sponge and the spiral created by the jam filling.
This recipe is butter-free and yields a light-textured roll that stays very soft and tender even days later.
It’s quick to make, very simple and perfect even for beginners who are not yet confident with pastry techniques.
A roll that combines the soft texture of the biscuit sponge with the creaminess of the filling — a kind of rolled sponge cake — and can be filled with any jam or spread you have on hand.
I chose to fill the sponge with apricot jam, but many other jams are perfect, such as strawberry or cherry, depending on your taste; you can also use a homemade jam made with seasonal fruit, or for chocolate lovers the ever-popular Nutella.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 7 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Energy 237.87 (Kcal)
- Carbohydrates 49.11 (g) of which sugars 39.12 (g)
- Proteins 5.97 (g)
- Fat 3.08 (g) of which saturated 1.36 (g)of which unsaturated 1.65 (g)
- Fibers 0.94 (g)
- Sodium 51.20 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz (about 3/4 cup) all-purpose flour
- 5 oz (about 2/3 cup) granulated sugar
- 4 eggs (whole)
- 1/2 tbsp (about 1 1/2 tsp) honey
- 1 packet vanillin (vanilla powder)
- 7 oz (about 3/4 cup) jam (apricot jam or hazelnut spread)
Preparation
After separating the yolks from the whites, beat the whites together with 1 tablespoon of sugar taken from the total until they form stiff peaks. Separately, beat the yolks with the remaining sugar with an electric mixer for 2 minutes, then add the honey.
Continue beating until you obtain a pale and fluffy mixture (about 10 minutes in total). At this point start adding the flour and the vanillin little by little, not with the electric mixer but with a spatula. Once all the flour is incorporated, fold in the egg whites using the spatula with gentle upward movements to avoid deflating them.
Pour the batter into a rectangular pan lined with parchment paper and bake in a preheated convection oven at 428 °F for about 6–8 minutes (no more). The surface of the cake should become just lightly golden. Once baked, remove the sponge from the oven, take it out of the pan and lay it on a work surface. Sprinkle the surface with granulated sugar and wrap it in plastic wrap.
Only in this way will the sponge, as it cools, retain the moisture inside that makes it elastic and allows it to bend without cracking. When the sponge is completely cool, remove it from the plastic wrap, spread it with apricot jam or the filling you have chosen and roll it up. Serve dusted with powdered sugar or with dollops of whipped cream and fresh fruit.
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VARIATIONS
To make a cocoa sponge, simply replace 20 g of flour with the same amount of cocoa powder (20 g ≈ 4 tbsp / about 1/4 cup of cocoa powder).
Instead of apricot jam you can use any other jam; I recommend strawberry jam, or you can fill the roll with custard cream, and for those who love it, NUTELLA!
Jam roll without eggs
You can prepare the jam roll without eggs by substituting them with 125 g of plain whole yogurt (about 1/2 cup) or 200 ml of heavy cream (about 3/4 cup).
In that case mix the cream (or yogurt) with 40 ml of vegetable oil (about 2 1/2 tbsp) and 100 g of sugar (about 1/2 cup). Add 100 g of sifted flour (about 3.5 oz / ~3/4 cup) and 1/2 packet of baking powder. Mix everything and then pour the batter onto the lined baking tray. Bake at 356 °F for 13–15 minutes.
TIPS
To make the sponge soft it is very important to beat the egg whites until stiff peaks form and use a pan that is not too large (about 14 x 10 inches). This way the roll will be higher and fluffier.
Never open the oven during baking because the sponge would lose part of its moisture, which is necessary to be able to roll it later.
If the sponge turns out a bit dry, you can prepare a syrup with fruit juice, or milk if there are children, or, if preparing the dessert for adults, you can make a syrup composed of half a glass of water (about 1/2 cup) and a couple of tablespoons of rum.
You can add pieces of fresh fruit to the filling together with the jam, for example strawberries with strawberry jam or blueberries either fresh or as jam. Obviously, to make the roll even tastier, prepare the jam at home. Here are some recipes Strawberry Jam without pectin, Kumquat Jam, Bitter Orange Marmalade, Fig Jam
To make the roll even more indulgent, before filling with jam spread a layer of mascarpone slightly whipped with sugar.
An original presentation idea is to slice the roll into many pieces and dip the base of each slice into chocolate.
STORAGE
Once prepared and filled the jam roll keeps in the refrigerator for up to three days.
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