Jam Swiss Roll
Indulge in the sweetness of a revisited classic! This Swiss roll combines an airy, elastic sponge cake with a generous filling of fruity jam. Perfect for tea time or a light dessert, it will delight all palates with its perfect balance of softness and fruitiness. Its preparation, although technical, remains accessible with our detailed tips. A staple of family baking to master for impressing your guests effortlessly.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
Whisk eggs with sugar and salt for 8-10 min until mixture triples in volume and forms a ribbon. Add vanilla if using.
- 3
Sift flour and gently fold it in with a spatula, using bottom-to-top movements.
- 4
Spread batter evenly on the sheet. Bake for 10-12 min until cake is golden and pulls away from edges.
- 5
Immediately sprinkle warm cake with sugar. Cover with a clean, damp cloth and flip it over.
- 6
Remove parchment paper and roll the cake with the cloth. Let cool completely while rolled.
- 7
Unroll gently, spread jam leaving a 1 cm border, then reroll firmly.
- 8
Place roll on a plate, seam side down, and dust with powdered sugar before serving.
- Use room temperature eggs for better volume. Whisk enough to get a very foamy sponge. Roll the cake while still warm for more flexibility. If jam is too thick, warm it slightly in the microwave.
- Store wrapped in plastic wrap at room temperature for 2-3 days. Serve with custard or a red fruit coulis.
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