Fluffy strawberry jam and walnut Swiss roll

Name: Fluffy strawberry jam and walnut Swiss roll
Ingredients: 6 eggs; 6 tablespoons sugar; 1 packet vanilla sugar (8 g); 6 tablespoons flour; 250 g strawberry jam; 100 g ground or whole walnuts

Dessert - Fluffy strawberry jam and walnut Swiss roll by Floriana P. - Recipia

This fluffy strawberry jam and walnut Swiss roll starts with stiffly beaten egg whites, which give the sponge a tender, airy texture. The jam mixed with walnuts leaves a spiral of filling in every slice. I cut it into thicker slices so the spiral shows up well. Preparation: 15 minutes. Cook time: 20-25 minutes. Total time: 35-40 minutes. Servings: 8. Approximately 280 kcal and 7 g protein per serving.

Ingredients

6 eggs
6 tablespoons sugar
1 packet vanilla sugar (8 g)
6 tablespoons flour

For the filling

250 g strawberry jam
100 g ground or whole walnuts

Preparation

1. Preheat the oven to 180 °C and line a baking tray with parchment paper. Separate the 6 eggs. 2. Beat the egg whites until stiff, then gradually add the sugar, continuing to beat. Add the egg yolks one at a time and the vanilla sugar; the mixture will become glossy. 3. Fold in the flour with a spatula, using gentle movements, until no streaks of flour remain. The batter stays airy. 4. Pour the mixture into the tray and bake for 20-25 minutes, until the surface is lightly browned. 5. Mix the strawberry jam with the ground or whole walnuts. Take the sponge out of the oven, spread the filling over it and roll it up straight away.

Notes

It goes well with unsweetened tea, which lets the jam take centre stage. Keep the roll covered in the fridge for up to 3 days. A tray about 30 x 40 cm gives the sponge the right thickness for rolling, and thick jam holds its shape better in a layer than jam with lots of syrup. I don't leave rolling it until later; while the sponge is hot, it bends more easily. You can use 250 g of raspberry jam instead of strawberry jam; the roll contains eggs, gluten and walnuts.