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Jam roll

Australian Gourmet Traveller fast dessert recipe for strawberry or raspberry jam roll
Jam roll

Jam roll

William Meppem

Ingredients

Method

Main

1.Using an electric mixer, whisk eggwhites until soft peaks form, then gradually add 110gm (½ cup) sugar and whisk until firm peaks form and mixture is stiff and glossy. Add egg yolks one at a time, whisking until just combined.
2.Sift flour and ½ tsp salt into a bowl, then repeat twice more. Add golden syrup mixture and sifted flour to egg mixture and, using a large metal spoon, gently fold in until just combined. Spoon mixture into a baking paper-lined 26x32cm Swiss roll tin, gently smooth top, then bake at 180C for 12 minutes or until top springs back when pressed.
3.Scatter remaining sugar 1cm from end of a clean tea towel to cover an area the same size as cake tin, then carefully invert cake over sugar and peel away base paper. Using a serrated knife, trim short ends of hot cake, then, using towel as a guide, roll up from a short side and leave to cool, wrapped in the towel.
4.Carefully unroll cake, spread with jam leaving a 1cm border, then re-roll and place, seam-side down, on a plate. Serve cake cut into slices. Jam roll will keep in an airtight container for up to 2 days.

Drink Suggestion: Morris Old Premium Tawny.

Notes

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