The jam roly poly is, after the moist chocolate cake, my husband’s favorite cake.
For me it reminds me of my childhood home, where a woman from our village in Austria prepared it once a week for us.
My recipe is ultra simple, in fact it is one of the few recipes that I have anchored in my memory. It takes only 3 ingredients and about 15 minutes of baking. So in about 30 minutes you can have a cake on the table which is soft and comforting and which for many of us evokes memories of childhood.
This cake is extremely variable and I have several recipes that build on this one that I will share with you in the near future. You will find them in the category ‘gâteau roulé – roly poly – Roulade‘ on my Blog.
Ingredients for about 10 slice
- 3 eggs
- 100 g sugar
- 100 g flour
- Vanilla (optional)
- lemon or orange zest (optional)
Separate the egg whites from the yolks. Beat the egg whites, add the sugar and then one by one the egg yolks.
By hand gently fold in the flour. Using an off set spatula spread the dough on an approximately 29 x 28 cm baking tray . Personally I use a reusable baking paper.
Smooth the dough as much as possible then bake at 170 ° C for about 15 minutes. Check the doneness.
Meanwhile prepare a clean cloth by placing it on your work surface and sprinkling it with crystal sugar.
Once the sponge cake is baked, gently loosen the edges of the cake from the tin using a butter knife. Take the baking tray and turn it over on the cloth. Gently remove the baking paper.
Then spread the jam of your choice on the warm cake.
Immediately roll the cake from the short end up using the help of the cloth.
Dust with icing sugar, transfer to a dish and serve cut into slices.
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