Jam roly poly / Swiss Roll
Desserts (cakes and tartes) Quick swiss role
The jam roly poly is, after the moist chocolate cake, my husband’s favorite cake.
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Ingredients:
Preparation:
Separate the egg whites from the yolks. Beat the egg whites, add the sugar and then one by one the egg yolks.
By hand gently fold in the flour. Using an off set spatula spread the dough on an approximately 38 x 28 cm baking tray . Personally I use a reusable baking paper
Smooth the dough as much as possible then bake at 170 ° C for about 15 minutes. Check the doneness.
Meanwhile prepare a clean cloth by placing it on your work surface and sprinkling it with crystal sugar.
Once the sponge cake is baked, gently loosen the edges of the cake from the tin using a butter knife. Take the baking tray and turn it over on the cloth. Gently remove the baking paper.
Then spread the jam of your choice on the warm cake.
Immediately roll the cake from the short end up using the help of the cloth.
Dust with icing sugar, transfer to a dish and serve cut into slices.
Enjoy your meal!
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