Apricot jam roll

Name: Apricot jam roll
Ingredients: 5 eggs; 7 tablespoons sugar; 1/4 teaspoon salt; 1 teaspoon rum essence (optional); 2 tablespoons water; 7 tablespoons flour; 1 sachet (10 g) baking powder; 1/2 teaspoon ground cinnamon; 2 tablespoons oil; 370 g apricot jam; 1 tablespoon powdered sugar

Dessert - Apricot jam roll by Aura F. - Recipia

This dessert is an apricot jam roll, with a thin egg sponge and a hint of rum; roll it while warm. The jam stays in an even layer, and a little powdered sugar leaves the sponge visible. I take the eggs out of the fridge ahead of time: I prefer them at room temperature when I beat them. Prep: 15 minutes. Cook: 15 minutes. Rest: 30 minutes. Total time: 60 minutes. Servings: 8. Approximately 295 kcal and 5 g protein per serving.

Ingredients

5 eggs
7 tablespoons sugar
1/4 teaspoon salt
1 teaspoon rum essence (optional)
2 tablespoons water
7 tablespoons flour
1 sachet (10 g) baking powder
1/2 teaspoon ground cinnamon
2 tablespoons oil
370 g apricot jam
1 tablespoon powdered sugar

Preparation

1. Preheat the oven to 180°C and line the large 35 × 45 cm oven tray with baking paper. 2. Beat the eggs with the sugar, salt and rum essence until foamy and the sugar dissolves. 3. Add the water, flour, baking powder and cinnamon, then mix until smooth. Stir in the oil at the end. 4. Pour the mixture into the tray and spread it evenly. Bake the sponge for 10-15 minutes at 180°C, until the surface is no longer shiny. 5. Leave the sponge to cool for 5 minutes, then lift it with the paper and set it on the table. Spread on the apricot jam and roll it up with the help of the paper while it is still warm. 6. Leave the roll to cool for 25 minutes, then dust it with sugar.

Notes

Keep covered in the fridge for up to 3 days; take the slices out a little beforehand so the filling isn't cold. The large oven tray measures 35 × 45 cm; in a smaller tray the sponge will be thicker, so check it toward the lower end of the baking time. Smooth, thick apricot jam spreads easily, and if it has large pieces, mash it first. I plan my time so I can put it in the oven about an hour before the meal. Like a plain loaf cake, it has a fluffy batter, but here each slice shows the layer of filling. It goes well with black tea. You can replace the apricot jam with 370 g of plum jam; the roll contains eggs and gluten.