Forest Berry Jam Roll
A very elegant option for any tea party, or celebratory occasion.
- Makes : 6-8 |
- Prep Time : 15 mins |
- Cook Time : 20 mins
4 large eggs, separated
3 Tbsp (45 ml) water, at room temperature
1 C (250 ml) castor sugar
1 C (250 ml) cake flour
1 t (5 ml) baking powder
a pinch of salt
1 C (250 ml) forest berry jam
2 Tbsp (30 ml) icing sugar
a few drops of lemon juice
fresh rose petals, washed
Preheat oven to 180 °C.
Grease and line a Swiss roll pan (use a baking sheet with sides, if you don’t have a Swiss roll pan).
Beat the egg yolks, water and castor sugar until pale and thick.
Sift the flour, baking powder and salt.
Add the dry ingredients to the wet ingredients and mix to combine.
Beat the egg whites until stiff peaks form and gently fold into the batter.
Spoon the batter into the prepared Swiss roll pan/baking sheet and level using a palette knife or the back of a spoon. Place in the oven and bake for 10 minutes.
Prepare a clean, damp cloth to use for rolling and have the jam ready to spread as soon as the cake leaves the oven and is still hot.
Remove from the oven and turn out onto a damp cloth. Trim the edges off so that they are neat and even.
Spread evenly with jam and using the cloth, roll the cake up leaving the seam at the bottom. Allow to cool.
Make icing sugar ‘glue’ by mixing the icing sugar with a few drops of lemon juice. Use the glue to stick the fresh rose petals onto the jam roll.
Serve with thick yoghurt or whipped cream.