BREAD, BISCUITS & CAKES
JAM ROLL
Ingredients
3 eggs, separated
110g caster sugar
110g self raising flour, sift 3 times
20g milk, room temperature
160g jam, warmed
Preparation
1) Preheat oven to 200°C. Grease 25cm x 30cm swiss roll pan. Spray pan with oil and line base with
baking paper.
2) Separate eggs and set aside. Put mixing tool into place. Add egg whites into the bowl and blend for
Time: 3 min. Speed: 4
3) Add caster sugar slowly through the measuring cover hole in the lid for
Time: 30 seconds Speed: 4
4)Add egg yolks and blend for Time: 20 seconds Speed: 4
5) Remove mixing tool. Pour milk into the bowl. Add flour slowly through the measuring cover hole for
Time: 50 seconds Speed: 1
6) Pour mixtures into tray and bake for 8 minutes or until top of cake springs back when gently touched.
While cake bakes place a piece of baking paper, approximately same size as baking pan, on bench and
sprinkle evenly with extra caster sugar.
7) Once cooked, immediately turn cake onto sugared paper, quickly peeling away the baking paper. Using
hands, gently roll cake loosely from one of the short sides. Unroll and spread evenly with jam. Roll cake
again, from same short side, by lifting paper and using it to guide the roll into shape
Notes
Whipped cream can also be added to the roll at same stage as the jam.
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