03 July 2020

Jam Roll|Pineapple Jam Roll

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Jam Roll

Sponge cake filled with pineapple jam
Prep Time: -15 minutes .
Cooking Time:8 to 10 minutes
Serves: 8 to 10
Recipe Source:Anita Issac
  1. Powdered Sugar - 1/2 cup + 1 tbsp (80 gms)
  2. Eggs,separated - 2 medium (at room temperature)
  3. Pineapple essence - 1/2 tsp( or use 1 tsp Vanilla Essence)
  4. Water - 1/2 tbsp
  5. All purpose flour - 1/3 cup(45 gms)
  6. Cornflour- 1/2tbsp
  7. Baking Powder - 3/4 tsp
  8. Pineapple jam - 3 to 4 tbsp

  • Preheat oven to 180 deg c.Line the baking tray(12"x 8") with parchment paper.In a large bowl combine together powdered sugar,egg yolks,pineapple/vanilla essence and water .Whisk for about 5 minutes or until it turns thick and pale.Set aside.
  • In a clean and dry mixing bowl beat the egg whites until stiff peaks form.Set aside.
  • Sift together all purpose flour,cornflour and baking powder.Fold in the flour mixture and prepared egg whites to the egg yolk mixture in  3 to 4 batches with a gentle cutting ,lifting and folding action.
  • Mix just until combined.(Do not over mix)
  • Transfer the batter into the prepared baking tray and bake for about 8 to10 minute until golden brown on top or until a cake tester inserted into the center of the cake comes out clean.
  • Allow to cool for 2 minutes.Spread a baking sheet on the counter top and dust with powdered sugar.Carefully flip the cake over the powdered sugar and gently  peel off the baking paper.
  • Spread the jam evenly on top .
  • Carefully roll the cake tightly to form a cylinder while still warm.(Make sure you finish rolling the cake before the cake cools completely.Wrap the jam roll with the same parchment paper and  refrigerate for at least 1 hour.

    • NOTES
    • 1cup=250ml
    • I doubled  the recipe as you can see in the step by step pictures.

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