Rolled cake filled with jam
Sometimes we complicate our lives without taking into account that there are many easy recipes that we can make to look like a professional chef but without losing our minds along the way. This recipe today is like that. An easy and very light sponge cake that we can fill with whatever we want. Today with jam, but you can also fill it with ice cream or whipped cream and thus vary.
A secret? Add two tablespoons of pure cocoa powder and you will have a sheet of chocolate sponge cake.
- 4 eggs
- 100 grams of sugar
- 1 tablespoon pure vanilla extract
- 2 tablespoons of milk
- 70 grams of flour
- 30 gr of almond flour
- 150 ml of strawberry jam
- Preheat the oven to 175 degrees (convection function if it has and if not then heat up and down but then we put it at 180 degrees). prepare a Efficient griddle with parchment paper on top and grease well.
- In a bowl of electric mixer mix the egg yolks, vanilla and sugar and mix for one minute at medium low speed. After that minute, raise the speed to medium-high and beat for 5 minutes. Add the flour and milk and mix with enveloping movements with the help of a spatula.
- In another bowl of an electric mixer, pour the whites and with the help of the rod, whip at medium speed for about a minute until they are foamy. Add a tablespoon of sugar and increase the speed. Beat for about 3 minutes until the whites form soft peaks and are shiny.
- Add half of the whipped egg whites to the egg and flour mixture. Once well mixed with a spatula and also with surrounding movements, add the other half and repeat the operation.
- Pour onto the Efficient griddle. It should give a thin and even layer.
- Bake for 13-15 minutes until when pricked with a needle it comes out clean and without dough remains.
- Remove from the oven and let cool completely on a wire rack without unmolding.
- When the cake is cold, unmold. Fill the sponge cake with a thin layer of strawberry jam, leaving a one-centimeter border around the perimeter of the sponge cake. Press the cake well when forming the roll. You have to do two complete turns. If there is excess cake, we cut it and make another separate roll, since if we roll too many times, the roll will be too big.
- Sprinkle with icing sugar
Photographs and recipe by Loleta .