Sponge roll with jam

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Calories 489, total fat 11 G., saturated fats 6 G., proteins 5 G., carbohydrates 92 G., fiber 1 G., cholesterol 99 mg, sodium 280 mg, sugar 61 G.

The sponge cake for this roulade can be baked on a regular baking sheet with sides. It's important to roll it up while it's hot, without the filling, so it cools and "remembers" its shape. Once it's completely cool, unroll it, spread the filling—any jam will do!—and roll it up again. This will ensure your cake doesn't crack. Dust it with powdered sugar before serving, and even the simplest sponge roulade will look elegant.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 large eggs, chilled (see Note)
1 cup of sugar
1 teaspoon baking powder
1 teaspoon coarse salt
110 g unsalted butter, melted (cool to room temperature)
1 tbsp vanilla extract
1.5 cups premium flour, sifted
Powdered sugar, for dusting
2.5 cups strawberry jam at room temperature

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, strawberry jam

Cooking the dish according to the recipe:

Position a rack in the center of the oven and preheat to 375°F (190°C). Lightly spray a 18 x 13-inch baking pan with cooking spray. Line the bottom with parchment paper. Set aside.
In the bowl of a stand mixer, combine the eggs, sugar, baking powder, and salt and beat with the whisk attachment on high speed until the mixture is pale and very thick (it should leave a whisk mark), about 10 minutes.

Be sure to beat the egg mixture for the full 10 minutes. Aerating the eggs helps create a porous sponge cake.

Reduce the speed to medium-high and pour in the butter and vanilla extract, beating for about 10 seconds. Reduce the mixer speed to low and add the flour. Knead until the dough is smooth, about 5 seconds.
Gently fold the batter a couple of times with a silicone spatula, then transfer it to the prepared baking sheet. Spread it evenly with a spatula, moving it gently to keep the batter airy. Bake, rotating the baking sheet halfway through, until the cake is golden brown, about 15 minutes. If you overbake it, it will crack when you roll it up.
While the cake is still hot, dust it with a thin layer of powdered sugar. Run a sharp knife around the edges to loosen it from the baking sheet. Place a clean kitchen towel over the cake and carefully invert the baking sheet onto a work surface. Carefully remove the parchment. Carefully roll the hot cake, starting from the short side, into a log, along with the towel.

This should be done while the cake is still hot, otherwise it will crack. Wear oven gloves if necessary.
Let the roll cool completely.
Carefully unroll the cooled roulade and spread the strawberry jam evenly over its surface. Roll it up again, this time without the towel, and place it seam-side down on a serving platter. Dust with powdered sugar. Slice and serve.

Note

The eggs should be very cold, straight from the refrigerator. This will prevent overbeating the batter and ensure it stays fluffy.