Nutrition Facts
6 servings
6
Recipe for a very moist jam roll cake.
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Discover the recipe for a very soft and light rolled cake with jam. A biscuit loved by both children and adults, to be enjoyed with the jam of your choice, chocolate spread, or even caramel for an even more original ganache.
Ingredients
3 Egg
100 Sugar
80 Flour
1 pinch Salt
30 Butter
Directions
1
Preparation of the dough. Put the egg yolks and sugar in a bowl and mix (with a wooden spoon) until the mixture lightens in color and falls in a ribbon.
2
Preheat the oven to 210°C. Add a pinch of salt to the egg whites and beat until very stiff peaks form.
3
Incorporation of the ingredients In the mixture of sugar and egg yolks, gently but quickly fold in half of the flour, then half of the whipped egg whites, followed by the remaining flour and the remaining egg whites, as well as the melted butter, mixing between each step.
4
Cooking
On a buttered parchment paper in the bottom of a large rectangular dish (30cm by 25cm), pour in the batter and smooth it out. Bake in a very hot oven for 10 minutes (prick to check).
5
Rolling Once out of the oven, turn the cake onto a damp towel.
6
To finish, roll it up in the towel and let it sit for a moment. Unroll (it may stick a bit to the towel), spread the jam and roll it up again, then dust with powdered sugar.
Ingredients
Ingredients
3 Egg
100 Sugar
80 Flour
1 pinch Salt
30 Butter
Directions
Directions
1
Preparation of the dough. Put the egg yolks and sugar in a bowl and mix (with a wooden spoon) until the mixture lightens in color and falls in a ribbon.
2
Preheat the oven to 210°C. Add a pinch of salt to the egg whites and beat until very stiff peaks form.
3
Incorporation of the ingredients In the mixture of sugar and egg yolks, gently but quickly fold in half of the flour, then half of the whipped egg whites, followed by the remaining flour and the remaining egg whites, as well as the melted butter, mixing between each step.
4
Cooking
On a buttered parchment paper in the bottom of a large rectangular dish (30cm by 25cm), pour in the batter and smooth it out. Bake in a very hot oven for 10 minutes (prick to check).
5
Rolling Once out of the oven, turn the cake onto a damp towel.
6
To finish, roll it up in the towel and let it sit for a moment. Unroll (it may stick a bit to the towel), spread the jam and roll it up again, then dust with powdered sugar.
Notes
-
barbara-l90
simple base recipe to adapt in abundance My suggestion: to prevent the roll from sticking to the towel unmold it onto a sheet of parchment paper and then roll the whole biscuit-paper-towel combination as indicated -
Stéphanie
Super Easy and quick recipe. The ingredients are well measured. My little ones loved eating the scraps during the preparation. With chocolate spread, my daughter's Christmas snack will be a success. Thank you. -
Catherine
Nutella Version Easy, quick recipe, accessible to everyone. It’s a dessert that can be served for a snack. It’s very light. My suggestion: Instead of jam, I used a chocolate hazelnut spread, then I let it sit in the refrigerator for a bit: it’s excellent! -
Alyce
The dough was much too sticky and the measurements were incorrect; it barely filled my pan before baking, and after baking, the dough had shrunk, so the cake was not tall enough. I could only throw everything in the trash because the dough crumbled and stuck, making it impossible to remove from the parchment paper, especially given its thin thickness. -
Guytou
I really like this recipe; it's not too complicated to make.
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