Light Sponge Cake Roll with Thick Fruit Jam
A thin, airy sponge rolls around a layer of thick fruit jam.
A thin, airy sponge rolls around a layer of thick fruit jam. Whip the eggs until pale and voluminous, then fold flour in gently so the sheet stays flexible. Roll the warm sponge in parchment to give it shape, cool, unroll and spread the filling. The source lists twelve eggs for one tray; this version reduces the batter to fit a standard 30 by 40 cm pan. Heat oven to 180°C (350°F). Beat eggs, sugar, vanilla and salt until very pale and thick, about 7 minutes. Sift flour over eggs and fold gently until no dry streaks remain. Spread evenly on a lined 30 by 40 cm tray; bake 12 to 15 minutes until springy but not dry.
Recipe card
Light Sponge Cake Roll with Thick Fruit Jam
Equipment: Electric mixer, 30 by 40 cm tray, parchment
Ingredients
Instructions
Whip
Heat oven to 180°C (350°F). Beat eggs, sugar, vanilla and salt until very pale and thick, about 7 minutes.
Fold
Sift flour over eggs and fold gently until no dry streaks remain.
Bake
Spread evenly on a lined 30 by 40 cm tray; bake 12 to 15 minutes until springy but not dry.
Train roll
Turn onto fresh parchment, peel off backing and roll gently with paper while warm; cool.
Fill
Unroll, spread thick jam evenly leaving a small edge, reroll without parchment and dust with icing sugar.
How to tell when it is ready
Sponge springs back when lightly touched and rolls without breaking.
Tips
- Whip eggs until the ribbon holds briefly.
- Fold rather than stir the flour.
- Bake only until springy.
- Roll the sheet warm with parchment.
Troubleshooting
- If it cracks, spread jam in the crack and roll gently.
- If dry, shorten the bake next time and cover while cooling.
Substitutions
- Use another thick fruit preserve that stays in place.
- Use vanilla sugar in place of extract, counting it toward the measured sugar.
Variations
- Use apricot jam instead of berry jam.
- Add a little lemon zest to the sponge.
Serving suggestions
- Dust with icing sugar.
- Serve with fresh berries.
- Slice for an afternoon tea plate.
- Pair with lightly whipped cream on the side.
Make ahead
Prepare the measured ingredients in advance. Keep covered at cool room temperature 1 day or refrigerate up to 3 days.
Storage
Keep covered at cool room temperature 1 day or refrigerate up to 3 days.
Food safety
Bake egg sponge completely; keep any perishable alternate filling refrigerated.
Frequently asked questions
Why roll it before filling?
A warm sponge bends more easily and keeps its shape as it cools.
How should I store jam-filled sponge cake roll?
Keep covered at cool room temperature 1 day or refrigerate up to 3 days.
Dust with icing sugar. Keep covered at cool room temperature 1 day or refrigerate up to 3 days.
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