Easy Fruity Jam Swiss Roll Recipe perfect for kids

Going through a patch of being borderline addicted to Swiss rolls or living with folks who can't stop going om nom nom on them? After a certain point of munching on the same brand and same kind of dessert, the synthetic taste comes through easily. Anything fresh and made with wholesome ingredients won’t have the same effect, especially the likes of cream cakes and Swiss rolls. So try this homemade jam Swiss roll, with a generous layer of whipped cream.

Fruit Jam Swiss Roll Recipe

(Serves 10)

Ingredients

For the Cake:

• 80 gm all-purpose flour
• 30 gm cornflour
• ¼ tsp baking powder
• ¼ tsp salt
• 3 tbsp full-fat milk, room temperature
• 45 ml vegetable oil
• 6 eggs, separated and at room temperature
• 1 tbsp warm water
• 70 + 100 gm granulated sugar
• 2 tsp vanilla extract
• 1 tsp vegetable oil

For the Filling:

• 1 jar (around 300-400 gm) jam of choice
• 400 gm heavy cream, chilled
• 2 tbsp caster sugar
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 170 °C with the fan on or on convection mode. Then line an 18x13 inch baking tray, lengthwise.
2. Sift flour, cornstarch, baking powder, and salt into a bowl and mix. Set aside for later.
3. Mix oil and milk in a small bowl and also set it aside.
4. Next crack eggs into a bowl and separate the yolks and whites. Set aside.
5. Add warm water, and 70 gm sugar to a big bowl and mix. Pour 6 egg yolks and vanilla into the bowl and whip using a whisk or electric mixer, on medium speed, until the mixture thickens and turns pale. It takes around five minutes. Keep aside once ribbons fall off your whisk.
6. Take a big bowl with the six egg whites and whip for 30 seconds on medium speed, until it's frothy. Now, add the remaining granulated sugar and keep whipping until combined. Increase the speed and mix until soft peaks form.
7. Fold half of the whipped egg whites into your egg yolk mixture using a spatula, until just combined.
8. Gradually add the dry ingredients into this egg bowl, folding to incorporate. Then follow with folding the rest of the egg whites carefully.
9. Add the oil-milk liquid last, also folding to incorporate. You’ll have a thick but flowy batter.
   
   
   
   
10. Pour batter into the lined baking tray, smoothening out the top. Tap and shake the tray to fill any air pockets or gaps.
11. Bake for 18-20 minutes, until the top turns golden brown, and the cake is springy to the touch. Remove from the oven and let it cool in the tray for 15 minutes.
12. While the sheet cake is cooling, snip off a large piece of parchment paper, or kitchen towel, you’ll need to roll the Swiss roll.
13. Flour the towel, if using that, or liberally grease the paper, if using parchment.
14. Once 15 minutes pass, use a knife to carefully peel away the parts of the sponge cake stuck to the parchment or baking tray and turn out the cake to the towel or parchment, with the top side down.
15. The cake should be warm. Roll the sponge cake with the towel or parchment with it. Set aside to cool, this will help the cake hold its shape.
16. If your jam is in the fridge take it out to bring down its temperature to regular, meanwhile, prepare the cream for the jam Swiss roll.
17. Make the whipped cream 5-10 minutes before assembly. Add cream, caster sugar, and vanilla to a big bowl, and on medium speed, whip until stiff peaks form.
18. Unroll the cooled Swiss roll gently and use a serrated knife to trim off the short edges.
19. Spread a thin layer of the room temperate fruit jam on the sponge. Follow with a layer of whipped cream, keeping a little gap at the sort ends, covering one end with a thin cream layer.
20. Now, start rolling the jam Swiss roll, by lifting the edge of the sponge, opposite to the end with the thin layer of the whipped cream, with the baking paper. Push the edge of the sponge cake into the cream to get a tight roll. Use the baking paper, and continue to roll until the end. Be careful to not force the tightness as the first roll, other the jam and cream will gush out.
21. Once you reach the end, use the bottom edge of the parchment to tighten and secure the roll. Then use the pointy edge of the knife to transfer the top part of the parchment to the bottom of the Swiss roll.
    
    
    
    
22. Refrigerate the jam Swiss roll for an hour to set.
23. Using a sharp knife make long incisions to divide the jam Swiss roll into 10 equal parts. Slice off from one side to get a clean cut of the jam Swiss roll.