Wednesday, 16 May 2012

Jam Roll

Create a high tea experience at home with these beautiful jam rolls.


Melted butter, to grease

3 eggs

70g (1/3 cup) caster sugar

75g (1/2 cup) plain flour

160g (1/2 cup) strawberry jam

125ml (1/2 cup) double cream

Icing sugar, to dust


  1. Preheat oven to 180°C. Brush a 24 x 30cm (base measurement) Swiss roll pan with butter to grease. Line with non-stick baking paper, cutting the corners to fit.
  2. Use an electric beater to beat eggs and sugar in a bowl until a ribbon trail forms when the beaters are lifted. Sift one-third of the flour into the egg mixture and use a metal spoon to fold until just combined. Repeat with the remaining flour in 2 more batches. Pour mixture into pan and smooth surface with the back of a spoon.
  3. Bake in preheated oven for 15 minutes or until golden brown and cooked through. Remove sponge from oven and turn onto a clean surface. Use a serrated knife to cut sponge in half lengthways. Place one half on a clean tea towel. Starting with the long side closest to you, roll up sponge. Repeat with the remaining sponge and another clean tea towel. Set aside for 20 minutes to cool.
  4. Unroll sponges on a clean work surface. Spread evenly with jam and cream. Roll up sponges to enclose filling. Cut into 5cm lengths and dust with icing sugar or dessicated coconut goes well too.
  5. Arrange jam rolls on a platter and serve with tea or coffee.

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