A simple, homemade Strawberry Jam Roly-Poly in an easy to follow recipe using your favourite Big Bear Farms fresh fruit jam. You'll be tucking into this mouth-watering dessert in minutes!
Serves: 8 (slices)
Cooking-time: 1 hour
Difficulty: Easy-peasy
Ingredients
5 Eggs, separated
120g Sugar
90g Flour
1/2 tsp Baking Powder
50g Vegetable oil
50g Milk
200g Big Bear Farms Strawberry Jam
Equipment
Oven
Baking pan size 39cm (L) x 29 cm (W) x 3.5 cm (H)
Baking paper
Hand-blender (optional)
Method
- Preheat your oven to 170 degrees Celsius
- Whip the egg yolks till well blended, add 50 g of sugar to the mix
- Whip the egg whites until fluffy, add 70g of sugar to the mix. The mixture is ready when it forms stiff white peaks
- Fold in the yolk mixture into the egg white mixture gently with a spatula
- Sieve the baking powder and the flour together
- Add the flour mixture to the egg mixture gently with a spatula
- Combine the vegetable oil and milk together in a separate bowl. Once combined add this mixture to the flour and egg mixture.
- Pour the batter into a baking pan lined with baking paper. The baking paper will make it easier to separate the cake once it is ready
- Bake for 20-30 minutes until the cake it lightly browned. To check, pierce a tooth-pick into the mixture mid-way to see if it comes out clean.
- Remove the cake from the pan and allow it to cool for 10-15 minutes
- Once cooled, get a jar of Big Bear Farms fresh Strawberry Jam and spread generously across the surface of the cake
- Using the baking paper slowly roll the cake to form a tight coil
- Dust with sugar, slice and serve with cream or custard, as you like
