It is traditionally made from a genoise or sponge cake baked in a rectangular pan. Brushed with sugar syrup to keep it moist, then spreaded with jam all over its surface and rolled into a log.
Jam Swiss roll can be served for dessert or with coffee or tea.
Jam Swiss Roll
Ingredients
For the Genoise or sponge cake
- 4 eggs, separated
- 8 tbsp granulated sugar
- 1 tsp vanilla extract
- 3 1/2 tbsp all purpose flour
- 3 1/2 tbsp cornstarch
- 1 tsp baking powder
For the sugar syrup
- 1 cup water
- 1/2 cup granulated sugar
Filling
- Strawberry jam (or your choice)
Garnish
- 1 tbsp powdered sugar
Instructions
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First, prepare the sugar syrup by mixing water and sugar in a saucepan. Place the saucepan over medium heat and bring to boil.
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Let the syrup simmer for about 15 minutes. Let cool.
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To make the genoise, whisk the egg whites in the bowl of a stand mixer until stiff peaks form.
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In another bowl, whisk the egg yolks, sugar and vanilla until it thickens and pale.
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Add the sifted flour, cornstarch and baking powder.
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Mix just to combine.
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Gently fold in the egg whites into the egg yolk mixture. Make sure to not deflate the batter.
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Pour the batter in a rectangular pan (I have used a 11 x 17 inch pan) lined with parchment paper.
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Spread the batter evenly into a thin layer (less than an inch thick).
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Bake in a 400°F preheated oven for about 8 to 10 minutes.
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Prepare a large sheet of parchment paper on your counter.
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Once the genoise is baked, reverse it on the prepared parchment paper.
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Gently take off the top parchment paper.
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Brush the genoise with sugar syrup all over its surface (you may not need to use all of it).
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Spread jam evenly on the genoise (or spong cake).
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Gently roll the genoise into a log.
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Place the log in aluminum paper, roll it in that paper to keep its shape.
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Refrigerate for at least 30 minutes.
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Sift the powdered sugar on top.
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Slice and enjoy.
Recipe Notes
- The Genoise (or sponge cake) recipe is the same as the Yule log.