Jam filled Swiss roll. A Swiss roll, jelly roll, roll cake, or cream roll, or Swiss log, is a type of sponge cake roll filled with whipped cream, jam, or icing. The origins of the term are unclear. Swiss Roll – No Egg Jam Cake Rolls.
Swiss rolls are easy to make but you do need at least a hand mixer with a whisk attachment. This is a delicate refreshing cake perfect for warm days of spring and summer. A vanilla sponge cake is filled with fresh homemade strawberry jam and vanilla flavored cream cheese frosting, served with fresh strawberries, such a wonderful dessert to prepare for your family and guests. You can cook Jam filled Swiss roll using 6 ingredients and 14 steps. Here is how you cook that.
Ingredients of Jam filled Swiss roll
- It’s 3 of Eggs – separated.
- You need 1/2 cup of Caster sugar.
- It’s 3/4 cup of Self-raising flour.
- Prepare 2 tbsp of Hot milk/water.
- Prepare 1/4 cup of Caster sugar.
- Prepare 1/2 cup of Jam.
Simple, classic Swiss roll that for many of us may be another sweet reminder of childhood. I personally prefer Swiss roll with jam, especially with apricot jam, but would also suggest to try it with grape jelly, I'm sure for many this will be new and become favorite kind of. A swiss roll is a type of sponge cake roll filled with whipped cream, jam or icing. The top countries of supplier is China, from which the percentage.
Jam filled Swiss roll instructions
- Preheat oven to 200 degrees, 10 minutes before baking. Grease and line the baking tray with baking paper grease the baking paper..
- Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, 1 tbsp at a time, beating until dissolved between additions..
- Add egg yolks, one at a time, beating until mixture is pale and thick..
- Sift the flour three times.
- Pour hot milk/water down side of the bowl; add tripe sifted flour..
- Quickly use plastic spatula to fold milk and flour through egg mixture..
- Pour mixture into prepared tray, gently spreading mixture evenly into corners..
- Bake cake in the preheated oven for about 8 minutes or until the top of cake feels soft and springy when touched lightly with fingertips..
- Meanwhile, place a piece of baking paper cut the same size as cake on board; sprinkle evenly with extra sugar..
- When cooked, immediately turn cake onto sugared paper, quickly peeling away the lining paper..
- Use serrated knife to cut away crisp edges from all sides of cake..
- Using hands gently roll cake loosely from one of the short sides; unroll, spread evenly with jam..
- Roll cake again, from same short side, by lifting paper and using it to guide the roll into shape..
- Either serve jam roll immediately with cream or place onto wire rack to cool..
This deliciously moist Swiss roll would look great alongside this Pumpkin and Cream Cheese Roulade on the table at your Halloween party! If you're not a fan of raspberry jam, you can use any jam you like. If you're not a fan of jam at all, why not try this Swiss roll with your favourite spread? To assemble the Swiss roll, whip the double cream with the remaining vanilla seeds until firm peaks form when the whisk is removed. Jam roll strawberry, Raspberry Swiss Roll, Teatime with Cake roll.
