Also sometimes known as a roly-poly, comforting jam roll is a traditional English dessert that’s always been a classic favourite. The egg whites make this sponge lighter than air, and the richer jam is a perfect accompaniment. Don’t forget to enjoy this delightful cake with a cup of tea!
Comforting jam roll
- 3 large eggs, separated
- 110g castor sugar
- 110g self-raising flour
- 2,5ml (½ tsp) salt
- 15ml (1 tbsp) golden syrup
- 15ml (1 tbsp) boiling water
- 75g castor sugar
- 200g strawberry jam
- fresh strawberries, to serve
- fresh cream, to serve
Preheat the oven to 180°C. Line and grease a 26 x 32cm baking tray.
Using an electric mixer, whisk the egg whites until soft peaks form, then gradually add the sugar. Whisk until firm peaks form and mixture is stiff and glossy. Add the egg yolks one at a time, whisking until combined.
Sift the flour and salt into a bowl, then repeat twice more. Combine the syrup and water in a small bowl. Using a metal spoon, add the flour and syrup mixtures to the egg mixture, gently folding until just combined. Spoon the mixture onto the baking tray and gently smooth the top. Bake until the top springs back when pressed gently, about 12 minutes.
Scatter the remaining sugar 1cm from the end of a clean tea towel to cover an area the same size as the baking tray. Then carefully invert the cake over the sugar and peel away the baking paper. Using the towel as a guide, roll up from one of the short sides and leave to cool, wrapped in the towel.
Carefully unroll the cake, spread with jam, leaving a 1cm border, then re-roll and place seam-side down on a plate.