Jam and cream Roll

This is a twist on your standard roll. I’ve made a honey spice roll before which was very tasty but a more refreshing dessert I decided to make this. I used the same sponge recipe as I did for making the honest spice swiss roll. Then simply added in cream and jam.

I’ll admit it’s not the best roll I have ever achieved doing this but its probably because I did stuff it full of jam and cream 🙂

Filled with Jam and Cream. Yummy!

You need:

• 110g Self-raising flour
• 1 tbsp Mixed spice
• 3 Eggs, seperated
• 110g Caster sugar
• 2 tbsp Hot milk
• 20g Icing sugar, plus extra to serve
• 200ml Whipping cream
• Jar of jam
• 10″ x 12.5″ Swiss roll tin, lined and greased

To bake:

1. Preheat the oven to 200°C
2. Sift together the flour and mixed spice
3. In a seperate bowl whisk the egg whites until soft peaks form
4. Gradually add the caster sugar 1tbsp at a time beating well inbetween
5. Add the egg yolks one at a time beating well inbetween
6. Beat for a further 5 mins until thick and pale
7. Pour the hot milk down the side of the bowl and sift the flour over the top
8. Use a spatula or large metal spoon and fold the mixture together until combined
9. Pour into the prepared tin and smooth over the top with the spatula or spoon
10. Bake for 8-10 mins or until golden and springy when pressed and a scewer comes out clean
11. Place onto a sheet of grease proof paper covered in the sifted icing sugar
12. Remove the grease proof paper used for baking
13. Roll up the cake tightly whilst being gentle to not tear the cake
14. Leave to cool completely
15. Whisk the whipping cream in a large bowl until soft peaks form
16. Unroll the cool cake and evenly spread over a thick layer of cream
17. Then on top of this spread over a layer of jam
18. Roll back up the cake and just before serving sprinkle over a little extra icing sugar

This is a really tasty dessert which goes great with a bit of extra fresh cream as well.

Until next time happy baking xxx