Plum Jam Roll

Name: Plum Jam Roll - Celia N.
Ingredients: For the base we need: 6 fresh eggs; 5 tablespoons of sugar; 4 heaping tablespoons of flour; 1 packet of baking powder; 3 tablespoons of cocoa. Filling: a jar of plum jam (I used homemade). Decoration: whipped cream from a tube (for decoration).

Dessert - Plum Jam Roll by Celia N. - Recipia

The plum jam roll is made from a simple two-colored sponge cake that is rolled while still slightly warm. Once cooled, it is unrolled, filled with jam, and rolled again. I prefer plum jam, especially when it's homemade, but any type of jam can be used in the recipe. Finally, the roll is decorated with whipped cream from a tube and sliced. Quick Info Total time: approximately 50-60 minutes, plus the time needed to prepare the ingredients Preparation time: not specified exactly Baking time: approximately 30-40 minutes Resting time before slicing: approximately 20 minutes Servings: the number depends on the thickness of the slices Difficulty: easy to medium Recipe type: homemade dessert, sweet roll with jam Ingredients For the sponge cake 6 fresh eggs 5 tablespoons of sugar 4 tablespoons of flour, heaped 1 packet of baking powder 3 tablespoons of cocoa For the filling 1 jar of plum jam You can also use other types of jam if that’s what you have on hand. For decoration Whipped cream from a tube Preparation method 1. Separate the eggs Break the eggs and separate the egg whites from the yolks. Place the egg whites in a clean bowl large enough to be beaten, and the yolks in another bowl. 2. Prepare the yolk mixture Beat the egg whites until stiff with a teaspoon of sugar. The remaining sugar is used for the yolks. Whisk the yolks with the remaining sugar until you get a smooth mixture. 3. Add the flour and baking powder Gradually add the flour mixed with baking powder over the yolks. Carefully fold in, mixing from the bottom up. It’s important not to mix aggressively so that the batter remains airy. 4. Incorporate the egg whites Add the yolk mixture over the beaten egg whites. Mix from top to bottom until the two mixtures are well combined. 5. Prepare the cocoa part Take 5 tablespoons of the obtained mixture and place them in a separate bowl. Add the cocoa and mix until a uniform, dark-colored mixture forms. 6. Pour the batter into the tray Prepare a baking tray and line it with baking paper. Pour the plain mixture into the tray and spread it as evenly as possible using a wooden spatula. The cocoa mixture is added gradually over the sponge cake using a spoon. There is no need to spread it completely in a separate layer; it will remain as a decorative part of the sponge cake. 7. Bake the sponge cake Place the tray in the preheated oven and bake the sponge cake at medium heat for about 30-40 minutes. The time may vary depending on the oven, so the sponge cake should be monitored towards the end of baking. 8. Roll the sponge cake while warm When the sponge cake is baked, remove the baking paper. Lightly moisten a towel with a little water and place the sponge cake on it. Begin to roll the sponge cake carefully while it is still warm and flexible. Roll without pressing too hard to avoid breaking it. Leave the rolled sponge cake until it cools down. 9. Fill the roll After the sponge cake has cooled, carefully unroll it. Spread the plum jam with a spoon over the entire surface of the sponge cake. The amount of jam used can be adjusted depending on how thick you want the filling to be, but the recipe uses one jar of plum jam. 10. Roll again and let rest Roll the sponge cake back up, this time with the jam. Wrap the roll in plastic wrap and let it sit for about 20 minutes. After this time, unwrap the roll and slice it. 11. Decorate Before serving, decorate the slices or the roll with whipped cream from a tube. Why I make this recipe often The roll is practical when I want a simple dessert with common ingredients and without a complicated cream. The plum jam gives it a pleasant taste, and the cocoa part makes it look more interesting without needing elaborate decoration. Another advantage is that the filling can be easily changed. If I don’t have plum jam, I can use another jam without changing the sponge cake recipe. It’s a dessert that’s also suitable when I need something that can be prepared in a relatively short time. Tips The sponge cake should be rolled while warm, right after being taken out of the tray. If it cools completely before the first roll, it may become harder to bend and could break. The egg whites should be beaten until stiff, and their incorporation should be done with bottom-to-top movements. This step helps achieve a lighter sponge cake. Do not spread the cocoa mixture too heavily over the plain sponge cake. It’s enough to distribute it gradually with the spoon. When rolling the sponge cake, work carefully, especially during the first roll. The lightly moistened towel helps in forming the roll while the sponge cake is warm. Respect the resting time of about 20 minutes after the roll has been wrapped in plastic. This way, the roll keeps its shape better before slicing. Substitutions The plum jam can be replaced with any other type of jam. Apricot, strawberry, cherry, or berry jam can be used, depending on your preference and what you have at home. For this recipe, there’s no need to replace the cocoa if you want to keep the two-colored appearance. The cocoa is part of the separate mixture that is placed over the sponge cake. The whipped cream from a tube is used only for decoration and can be omitted if you prefer to serve the roll plain. Variations You can use a different type of jam every time you make the roll. Plum jam remains my favorite choice, but the recipe is flexible enough to be adapted. For a different look, the cocoa mixture can be distributed in several areas over the plain sponge cake using a spoon. The source of the recipe does not specify a particular pattern, so it’s enough to place it gradually over the surface. The roll can be served whole, decorated with whipped cream, or sliced directly into pieces and individually decorated. Serving ideas Serve the roll after it has been sliced and decorated with whipped cream. The plum jam is enough to give it flavor, so it doesn’t need any additional toppings. For a dessert platter, the slices can be arranged side by side and decorated with a little whipped cream from a tube. It’s easier to cut uniform slices if the roll has been in plastic wrap for the approximately 20 minutes indicated in the recipe. Frequently asked questions Can I use another jam instead of plum? Yes. The recipe allows for the use of any type of jam. Plum jam is preferred for its taste, but it can be replaced with whatever jam is available. Why is the sponge cake rolled before being filled? The first roll is done while the sponge cake is warm, to form its structure without breaking. After cooling, the sponge cake is unrolled, spread with jam, and rolled again. What do I do if the sponge cake cools before I roll it? In the source of the recipe, the sponge cake is rolled while warm, immediately after removing the baking paper. If left too long to cool, it may become less flexible, so it’s better to start rolling while it can still be easily bent. Is whipped cream mandatory? No. The whipped cream from a tube is used for decoration. The roll can also be served without it. How long should the roll sit in plastic wrap? About 20 minutes. After this time, the wrap is removed, and the roll can be sliced. Nutritional values The values below are estimates and refer to one slice. They cannot be considered exact, as they depend on the amount of jam used, the size of the slices, and the amount of whipped cream added. For a slice without whipped cream, the estimate is approximately 150-220 kcal. Protein: approximately 4-6 g Carbohydrates: approximately 25-35 g Fats: approximately 3-6 g Most of the carbohydrates come from sugar, flour, and jam. The whipped cream added for decoration can increase the energy value, as well as the amount of fats and sugars, depending on the product used. Storage and reheating The roll should be stored wrapped or covered to prevent drying out. Because it contains jam and whipped cream for decoration, it is best consumed within a short time. The roll is not reheated. It is served at the temperature at which it was stored, and the whipped cream is best added just before serving, not long before.

Plum Jam Roll

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