Jam Roll|Pineapple Jam Roll

Jam Roll

Sponge cake filled with pineapple jam
Prep Time: -15 minutes .
Cooking Time:8 to 10 minutes
Serves: 8 to 10
Recipe Source:Anita Issac
Ingredients:

Powdered Sugar – 1/2 cup + 1 tbsp (80 gms)
Eggs,separated – 2 medium (at room temperature)
Pineapple essence – 1/2 tsp( or use 1 tsp Vanilla Essence)
Water – 1/2 tbsp
All purpose flour – 1/3 cup(45 gms)
Cornflour- 1/2tbsp
Baking Powder – 3/4 tsp
Pineapple jam – 3 to 4 tbsp

Instructions

Preheat oven to 180 deg c.Line the baking tray(12″x 8″) with parchment paper.In a large bowl combine together powdered sugar,egg yolks,pineapple/vanilla essence and water .Whisk for about 5 minutes or until it turns thick and pale.Set aside.

In a clean and dry mixing bowl beat the egg whites until stiff peaks form.Set aside.

Sift together all purpose flour,cornflour and baking powder.Fold in the flour mixture and prepared egg whites to the egg yolk mixture in 3 to 4 batches with a gentle cutting ,lifting and folding action.

Mix just until combined.(Do not over mix)

Transfer the batter into the prepared baking tray and bake for about 8 to10 minute until golden brown on top or until a cake tester inserted into the center of the cake comes out clean.

Allow to cool for 2 minutes.Spread a baking sheet on the counter top and dust with powdered sugar.Carefully flip the cake over the powdered sugar and gently peel off the baking paper.

Spread the jam evenly on top .

Carefully roll the cake tightly to form a cylinder while still warm.(Make sure you finish rolling the cake before the cake cools completely.Wrap the jam roll with the same parchment paper and refrigerate for at least 1 hour.