Jam Roll //Jam Swiss Roll


Egg – 4 medium at room temperature
Powdered sugar – 1/2 cup
All purpose flour – 1/2 cup
Baking power – 1/2 teaspoon
Vanilla Essence – 1 teaspoon
Milk 1/4 cup
Jam – 1 cup any flavor


Preheat oven to 160 degree C and grease 10″x 10″ pan with oil or butter.Line pan with 14″x 11″ parchment paper.
Whisk egg whites on medium speed till thick foam forms.
Keep whisking and add sugar.
Add yolks to white in 2 batches.Whisk on slow speed.
Shift half of cake flour into mixture.
Add salt and mix with whisk till almost even.
Add remaining cake flour into mixture.
Keep mixing and add vanilla and oil.
Mix with a spatula till just finely mix.

Pour batter into cake pan. Spread with spatula as evenly as possible, pushing batter into corners of the pan.
Jiggle till batter is level.
Bake on middle shelf till middle of cake is springy when pressed, 10-15 mins.
Remove from oven and drop pan into 1″ high 2-3 times.
Unmould cake on to wire rack and leave till cool.
Place cake on new sheet parchment paper and turn down.
Peel parchment paper from bottom of cake..
Allow the cake to cool.

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