Roll with Apricot Jam

The foundation of a good roll is a thin, light, and flexible dough baked in a large baking tray. Once baked, the dough is spread with any desired jam, rolled up, dusted with powdered sugar, and served.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 3 pieces Egg, fresh

  • 5 spoon Water

  • 1 bag Sugar, white

  • 120 g Sugar, white

  • 100 g Wheat flour, white, multi-purpose

  • 50 g Koruzni škrob

  • 0.5 teaspoons Baking powder

  • 250 g Marmalade, orange

Steps

  1. Preheat the oven to 200 degrees Celsius. Line a low rectangular baking tray (30 x 40 cm) with parchment paper. Prepare two bowls. In one, mix both types of sugar, and in the other, combine the flour, baking powder, and starch.

  2. Crack the eggs into a large bowl and beat them with a hand mixer on the highest speed until frothy, adding water. While continuously beating, slowly add the sugar and continue to beat for about 2 minutes until a light egg cream forms. Sift half of the flour, baking powder, and starch mixture onto the cream and briefly mix on the lowest speed. Repeat the process with the remaining half of the flour mixture.

  3. Pour the prepared batter onto the baking tray and spread it evenly with a spatula, smoothing the top. Fold the parchment paper slightly upwards at the open side of the tray to create an edge. Place the tray in the preheated oven for 10 to 15 minutes.

  4. Immediately invert the baked sponge onto a towel dusted with sugar. Lightly moisten the parchment paper and carefully but quickly remove it. Spread the sponge evenly with hot jam and roll it up. Allow the roll to cool completely.

  5. Serve the roll on a platter, dust with powdered sugar, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 248.13 kcal
  • Fat: 2.29 g
    • Saturated Fat: 0.76 g
  • Carbohydrates: 51.94 g
    • Sugars: 34.54 g
  • Protein: 4.44 g
  • Fiber: 0.25 g

Advice

The dough is baked when the edges shrink, and the sponge feels dry and flexible to the touch. A properly baked sponge will slightly indent when pressed but will immediately spring back. The sponge can also be rolled onto parchment paper dusted with sugar and folded several times to prevent cracking.