Jam Roll / Jelly Roll

Baking is something I missed during my holidays. I usually try to stay away from kitchen as much as possible during my holidays ;), and I wouldn’t miss the usual cooking at all, but baking is an exception. Am not a great baker though, but still I very much enjoy the whole process.

Usually, when am back from holiday, I reopen my kitchen by baking something. Its like a warming up for me to start the usual cooking. While I was going through my baking books, one of my friends called me up and said she is planning to visit me and I was more excited because I will be getting one more guinea pig for my baking adventure but just then I remembered her mentioning that she is on a non diary diet presently. Initially I was confused about what to make and finally after referring the books, I landed on this one.

Though I was very skeptical about the whole thing like…whether the roll will break while folding, whether the sponge texture will be correct etc; I was very happy with the end result. It came out really well. The ingredients are very simple and its really easy to make.

Here is the recipe:

Recipe source: Australian Women’s Weekly

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Jam Roll / Jelly Roll

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Course: Baking, Cakes and Rolls, Dessert, Sweets
Author: Maria Jose Martin

Ingredients

  • 3 Eggs (separated)
  • 1/2 cup Caster sugar
  • 3/4 cup Self-raising flour
  • 2 tbsp Hot milk / water
  • 1/4 cup Caster sugar
  • 1/2 cup Jam

Instructions

  • Preheat oven to 200 degrees, 10 minutes before baking. Grease 25* 30 cm swiss roll pan; line the pan with baking paper, bringing paper 5cm over edges, 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. With motor operating, add egg yolks, one at a time, beating until mixture is pale and thick. Meanwhile sift flour 3 times. Pour hot milk/water down side of the bowl; add triple sifted flour. Working quickly, use plastic spatula to fold milk and flour through egg mixture. Pour mixture into prepared pan, 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. Working rapidly, 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.

Notes

Though it tastes best on the day it is made, you can store it at room temp for 2 days in an airtight container. I used strawberry jam for the filling. I microwaved the jam for 15 seconds for warming it.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

 

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  • Wow you have made my favourite cake Maria! Looks awesome! I too make this in a similar way with slight changes in ingredients! Its been a long time since I made it. You have tempted me :)
    And this would be good with fudge filling too. Saw it some time back in some cookery show!

  • wow..that sounds like something that need a skilled hand Maria..n looks excatly like bakery rolls n am sure it tastes much better,,yumm..:)

  • oh yum yum…this reminds me of all those jam rolls I used to buy back at the bakery shops in kerala..for damn 2 rs you get a huge one..i used to gorge on them..thanks for the recipe am hoping to make them one day …the pic is lovely

  • I love jamrolls, it reminds me of my school days when we went for school band competions the band teacher used to buy them in heasp for use kids.
    Your look so so yumm.

  • Reminds me of kunjus jamrolls from kanjirappally [hope i got the name right]..u remember?? my mouth is still watering when i think of tht..Had seen jam rolls in chinese stores in California..but now no raksha but to wait for someone to make for me..i doubt if i can make a jam roll like urs without breaking roll and all..as u knw am not even a baker!! very tempting one…was missing the yummy looking updates on ur blog very badly :) now do update frequently to compensate tht!

  • hello maria
    i had tried making jam rolls twice but each time ended up throwing it out…it never came off from the paper…and last week i tried yours…they came out perfectly and i was able to roll them …thanx a lot for sharing this with us…do u have any tip to reduce the eggy smell in it?i did add vannilla..however it persi sted..any tips wud b welcome as i have loved these from my childhood

    • Hi Ann,

      First of all sorry for the delayed reply. There was some technical problem, hence the delay.

      Yes you can substitute regular flour and baking powder for self raising flour.

      Hope you’ll like it.

      Happy baking :)

      Cheers
      Maria

  • This recipe is easy and my rolls turned out quite well. But they were kinda cracking when I was rolling them. Any tips for that?

    Also, why did you mention the 1/4 cup sugar (above the Jam)? You never seem to use it anywhere in the recipe.

    • Hi Dency,

      Thank you for making this :)

      Regarding the cracking of rolls, I’m not very sure why it happened. However I did a google search and its mentioned in one place that if the rolls are dried (cooked longer), it might break while cooking.

      About the 1/4 cup sugar, its used for sprinkling on the baking paper. I’ve mentioned it in the 3rd para of the recipe.

      Cheers
      Maria

  • Please can you tell the weights and measures that correspond to imperial or metric. I would love to use some of your receipes but I cann’t convert the weights and measures.

    If you can help me I would be really grateful as I have been trying to find a convertion ever since I visited australian eight months ago

    many thanks

  • Hi Maria
    Nice website u have, I was looking for some cake n came across dis site. I have a request, can u post more eggless cakes n muffins plz. I m pure vegetarian n I love baking cakes. Thanx a lot in advance :) …keep posting
    Divya

    • Hi Divya,

      Thank you! I’ll try to add more eggless bakes. However please check out the eggless baking category on the right side of the blog. Hope you will find something interesting!

      Cheers
      Maria

  • Dear Maria,how are you doing?i made this today :) have posted the pic in ur FB page.the roll in the pic here looks really puffed up..mine dint puff up much but it tasted great. Akaash ,My little toddler, simply loved it a lot.wiating for my hubby to be back from work,so that we can enjoy the rest of the rolls with a nice cup of chai.thank u so so much..

    • Dear Shwetha,

      I’m doing good dear! Thanks for trying this & also for sharing the pic. The whipping of egg whites & folding it correctly plays an important role in getting the correct texture for the jam roll. Anyways, I’m glad you liked the taste. I do hope it comes out perfect next time.

      Take care dear…
      Maria

  • Hi Maria….I really want to try out this recipe….but i dont have a swiss roll pan nor a square tin…..i just have a round cake tin and a loaf pan….can i make this using the baking tray that is available with the cooking range…..please let me know…..:)

    • Hi Ren,

      It depends on the size of the baking tray, if it’s too big, then I dont think, it will work out. Just google the image for a standard size jam roll tin and see whether it matches with your baking tray size. If it’s somewhat same, may be you can try it.

      Cheers
      Maria

  • Maria, I regularly refer your blog for many recipes.. Usually all your recipes come out perfect.. but this time am not sure what I did wrong…but the cake was not setting… is it 200 degree centigrade or farenheit?

    • Hi Anu,

      Sorry to hear that this didnt come out well for you :( It’s 200 centigrade. If you use a smaller tin, then it will take more time to bake the middle portion. Also the folding part plays a very important role in this recipe. If the egg whites arent folded well, I think it will affect the cake to a great extent.

      Hope it comes out perfect the next time. Happy baking :)

      Cheers
      Maria

    • Thanks Maria.. They came out well this time, though they cracked a little.. May be I can get it right next time :) I used you recipe for sponge cake to make my sons birthday cake and layered it to have jam and cream in between… was really good.. Keep posting nice recipes…

    • Thanks Maria.. They came out well this time, though they cracked a little.. May be I can get it right next time :) I used you recipe for sponge cake to make my sons birthday cake and layered it to have jam and cream in between… was really good.. Keep posting nice recipes…

      • Hi Anu,

        Great to know that they came out well. Thanks for letting me know :)
        Sponge cake sandwiched with jam and cream sounds yummy! I’m glad that your sons liked it.

        Cheers
        Maria

      • Hi Anu,

        Great to know that they came out well. Thanks for letting me know :)
        Sponge cake sandwiched with jam and cream sounds yummy! I’m glad that your sons liked it.

        Cheers
        Maria

  • Hi maria,I have few doubts about this recipe.If we spread the jam after we unroll the cake,wont the jam be runny andwhen we roll the cake the second time should the parchment paper be rolled together with it?
    Regards
    Anju

    • Hi Anju,

      The jam wont be runny, dont heat the jam too much. It should be thick but spreadable consistency.
      When you roll it second time, the parchment paper should be avoided. Hope it’s clear now.

      Happy baking :)

      Cheers
      Maria

    • Jam roll looks perfect!! After seeing your pic, I’m tempted to make this ;)

      Thank you so much for trying out the recipes from here and also for letting me know about it.

      Cheers
      Maria

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