Jam roll cake
Description
This jam roll is my husband's favourite after the chocolate cake. For me, it evokes childhood memories: in my village in Austria, a neighbour used to make one every week just for us. It's also one of the few recipes I know by heart. Three basic ingredients, a few simple tricks and that's it! In less than 30 minutes, you have a cake that's moist, warm and full of memories.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Preheat the oven to 170°C fan oven.
Separate the egg whites from the yolks. Whisk the egg whites until stiff. Without stopping the whisk, fold in the sugar, then the yolks one by one.
2. Gently fold in the flour with a pastry blender. Pour the dough onto a 38 × 28 cm baking tray (double the size for a large tray) lined with reusable baking paper or greaseproof paper.
3. Smooth the pastry and bake for approx. 15 minutes. Keep an eye on it.
4. Meanwhile, place a clean tea towel on the work surface and sprinkle with the icing sugar.
5. Once out of the oven, loosen the edges with a knife, turn the biscuit out onto the tea towel and carefully remove the baking paper.
6. Spread the jam over the hot biscuit and immediately roll up, short side towards you, using the tea towel.
7. Sprinkle with icing sugar, transfer to a dish and serve in slices.
THERMOMIX® METHOD.
