How to make a jam roll at home: delicious recipes. Roll with jam – simple, neat, beautiful! Recipes for biscuit, shortbread, yeast rolls with jam

Preparation:
1. Separate the whites from the yolks. Beat the whites with 5 tbsp. sugar into a strong foam. Separately, beat the yolks with a pinch of salt and 0.5 tbsp. Sahara. Attention! You need to beat the eggs gradually - from the lowest mixer speed to the highest. And for a long time, about 5-7 minutes. The more gradually and longer you beat the eggs, the more magnificent the sponge cake will be.


2. Combine the yolks with the whites. Attention! It is the yolks that are added to the whites, stirring gently clockwise.


3. Add sifted flour mixed with baking powder. Mix carefully with a fork. Attention! You should not stir for long so that the mass does not settle and from bottom to top!



4. Place on a rectangular baking tray lined with parchment paper and greased with butter, carefully pour the dough, spread in an even layer about 0.5 cm thick. To make the edges of the sponge cake even, run your finger along the perimeter, leveling the dough, removing “drips”.
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5. Place the baking sheet in an oven preheated to 180 - 200 degrees C and bake for 15 - 20 minutes, avoiding drying out. The biscuit is ready when the top is slightly browned.


6. Immediately, without cooling, remove the baked biscuit from the baking sheet so that it remains soft. And roll it into a roll. Let sit for 15 minutes so that the biscuit cools slightly. Then unroll the roll and spread the jam evenly. And roll it up tightly.


7. Place the finished roll in the refrigerator for 1 hour so that the cream is absorbed. Remove from refrigerator, sprinkle powdered sugar, cut into pieces. Serve with tea.

How to cook sponge roll with jam

1. For a sponge roll, do not separate the yolks and whites. The biscuit should turn out homogeneous, without a crispy top crust, because then it will be almost impossible to wrap it without damage.

Break the eggs into a container, add sugar and beat with a mixer until a homogeneous fluffy mass is formed. The egg mixture is airy and slightly thinner in consistency than pancake batter.

2. Add flour 1 tablespoon at a time and stir gently with a spatula.

3. Cover a baking sheet or a suitable rectangular shape with paper and lay out all the dough, check that it is distributed evenly.

Bake the crust for 15-20 minutes. It is recommended to check the readiness of the cake 15 minutes after the start of baking. To do this, open the oven and touch the crust with your finger. If it is soft, then the sponge cake needs to be baked more. If you remove the sponge cake in this form from the oven, it may simply fall off.

Immediately remove the hot biscuit from the paper, spread it with jam and wrap it in a roll.

Because jam is not afraid high temperatures, you can safely wrap the sponge roll immediately and put it away in cool place, just not in the refrigerator. If the weather is warm outside, then put the roll in the refrigerator only when the biscuit has cooled completely.

Cut the sponge roll with jam into pieces and serve with tea or compote.

Sponge roll with jam is not only delicious, but also healthy pie, since it has such a natural apple filling. Delicious and fragrant pastries Always makes guests and family happy. A sponge roll with jam is prepared very quickly and simply, and its aroma comes from our childhood, when my grandmother cooked jam herself, kneaded the dough, baked pies or rolls, and the aroma of this baking filled the whole house.

Ingredients

  • Flour - 110 g
  • Sugar - 80 g
  • Eggs - 4 pcs.
  • Baking powder - 1 tsp.
  • Apple jam – 200 g
  • Butter - 20 g
  • Powdered sugar - to taste

Information

Sweet pastries
Servings - 5
Cooking time - 30 minutes

Sponge roll with jam: how to cook

Prepare the ingredients. Sift the flour through a sieve twice. Having been saturated with oxygen, the flour will make the dough more elastic and soft. First keep the butter at room temperature 1.5-2 hours for it to melt. Break the eggs into a deep container. It is advisable to use glass or metal bowls. The use of enamel containers is not recommended, as chipped enamel may get into food.

Beat the eggs with a mixer and whisk for 5-7 minutes until the volume increases. Without ceasing to beat, gradually add sugar in a thin stream. The egg-sugar mixture should at least double in volume.

Soft butter beat separately with a whisk and add to the egg mixture. Beat until smooth. Whip quickly so that the butter retains its creamy structure.

Gradually add flour. Gently beat until smooth, so that there are no lumps. The dough should have the consistency of thick sour cream.

Place baking paper on a wide baking sheet. Apply a thin layer to the paper sunflower oil. Carefully pour the dough into an even layer onto the baking sheet.

Preheat the oven for 15 minutes at 200 degrees. We do this so that the dough product can rise and be fluffy. Place the dough in the oven and bake for about 15-25 minutes.

We take out the biscuit and quickly, while it is hot, roll it up with parchment inward. Wrap carefully so that the dough does not tear. To make the dough roll easier, you can sprinkle it with a little water.

Apple jam, if it contains it large pieces fruit, puree or mash with a fork. Add sugar or honey to taste. Unroll the roll, remove the parchment and spread a thin layer of apple jam on its surface. The jam can be sprinkled with cinnamon or vanilla. This will make the roll even tastier and more aromatic.

Now roll the workpiece into a roll and press lightly with your hands. Let stand for 10 minutes.

Using a sharp knife, cut into pieces of 3 cm each. Place the finished sponge roll with apple jam into a dessert bowl and serve.

Sponge roll with jam is a dessert suitable for any situation. It can be prepared both on a simple weekday for a family afternoon tea, and for a holiday tea party, or even as a gift, because this pastry looks very nice and neat.

In addition to jam, you can use custard, sour cream or any other jam as a filling. custard, jam, marmalade, whipped cream, etc. Thus, taking note the simplest technology baking and forming a sponge roll, you can experiment and create this dessert in a new version every time!

Ingredients:

For the test:

  • eggs - 4 pcs.;
  • flour - 120 g;
  • sugar - 100 g.

For the filling:

  • jam - about 300 g.

For decoration:

  • powdered sugar - 2-3 tbsp. spoons.

Sponge roll with jam step by step recipe with photos

How to make sponge dough for rolls

  1. We separate raw eggs into whites and yolks and place them in different containers. Add all the sugar to the yolk mass, and then beat the mixture with a mixer until light and the volume increases 3-4 times.
  2. In another bowl, carefully beat the whites until compacted and a fluffy white mass is obtained.
  3. Transfer the whites into a bowl with the yolks. Stir with a spoon, using upward movements.
  4. Sift the flour through a fine sieve and gradually add egg mixture, continuing to knead the mass.
  5. We achieve a viscous, glossy dough without flour lumps.
  6. Place the dough in a rectangular heat-resistant pan lined with parchment (in our example we used a baking tray measuring 35x25 cm). We try to distribute the layer evenly so that the entire biscuit layer is the same thickness. Bake the cake at 180 degrees for 10-20 minutes (until dry). It is important not to overcook the biscuit in the oven, otherwise it will turn out tough and will break when rolled up!

    How to form a sponge roll with jam

  7. Place the freshly baked cake on a kitchen towel and carefully remove the parchment. While the biscuit has not yet cooled down, quickly roll it into a tight roll along with a towel and leave until it cools.
  8. Then we unfold the layer and apply a layer of jam (or any jam/preserve, etc.). If desired, you can also add chopped walnuts or any fresh berries.
  9. Roll the layer again into a tight roll, hiding the sweet additive inside. As a finishing touch, sprinkle the sponge roll with jam with powdered sugar through a fine sieve or decorate it in any other way. Before tasting, place the dessert on the refrigerator shelf to soak for about 1-2 hours.
  10. Cut the biscuit roll with jam into portions and serve with tea/coffee.

Bon appetit!

Delicate sponge cakes can certainly be prepared by any housewife. And form them beautiful roll with jam filling? Can you? In my recipe I suggest correct proportions biscuit dough For delicious roll and I tell you in detail how to stuff it and roll it correctly. Step-by-step photos will help you better understand the description of the recipe.

Products:

Granulated sugar – 150 g;

Eggs – 5 pcs.;

Flour – 130 gr;

Vanillin - 1 package;

Vegetable oil - 15 g;

Powdered sugar - 20 g;

Jam (I used apricot, but you can use any other) - 150 gr.

Before you start cooking, I want to say that it is better to take homemade eggs for making sponge roll, with beautiful yellow yolks. If you have such eggs, your roll will turn out nice yellow like in my photo. From store-bought eggs The baked goods will also be tasty, but not as beautiful.

How to make sponge roll with jam at home

Before preparing the dough, I cover the baking sheet with parchment paper in advance and grease it with vegetable oil using a brush.

Beat at high speed until the sugar dissolves. In time it is approximately five to seven minutes. Ideally, you should get a homogeneous egg-sugar mass with bubbles.

Then add vanillin and flour to the dough and continue beating, but at lower speeds, for another ten minutes.

Pour the finished dough onto a baking sheet and use a brush (or reverse side spoon soaked in water) spread it over the entire surface of the parchment in an even layer.

We will bake the sponge cake for the roll in a preheated oven over medium heat for fifteen minutes. The main thing is not to overdry the dough and remove it from oven as soon as the edges begin to brown. It will be difficult to roll a cake that is too dry.

Remove the baking sheet from the oven, sprinkle the crust with sugar and cover it with cling film.

Granulated sugar will prevent the dough from sticking to the film, and cling film will allow sponge cake remain flexible. Leave the base for the roll in this form for half an hour. During this time, the cake will cool down enough to handle it with your hands and form a roll.

Then carefully roll the cake into a roll.

To make the roll denser and not crumble when cutting, you need to wrap it in food foil and place in the refrigerator for four to six hours.

After this, remove the foil and sprinkle powdered sugar on top.

Before serving, cut the tender, appetizing and aromatic sponge roll with jam into even slices.

In addition to sweet pastries, it would be appropriate to serve a cup of unsweetened tea or compote.

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