Jam cake roll is a simple, classic, but tasty dessert. It can be prepared very quickly – it will take you half an hour.
150 g sugar
150 g flour
15 g of baking powder
15 g of vanilla sugar
A little jar of jam (cca. 150 ml)
Preheat the oven to 180 degrees Celsius.
Whip the eggs with sugar. Whip them for about 7 minutes so the mixture gets pale colour which will cause the chiffon cake more fluffy. Slowly add flour, baking powder, and vanilla sugar.
Cover the baking tray of dimensions 30×40 cm (or similar) with baking paper and pour the mixture in.
Bake for 13 minutes until the cake becomes golden brown.
Take it out of the oven and immediately turn it over on the fresh baking paper.
Roll it in the roll and let cool.
When cold, roll it apart and spread jam on it.
Roll again, this time without baking paper. Sprinkle it with powdered sugar.
A small tip: the cake roll is very delicious if you wrap it tightly together in aluminium foil. It sticks together and won’t fall apart. Leave it in the fridge over the night or eat it fresh.