Jam and cream roulade

Recipe: Jam and cream roulade


  • 6 eggs, at room temperature, separated
  • 1 lemon, rind finely grated
  • 3/4 cup caster sugar
  • 1/4 cup gluten-free flour
  • 1/2 cup pouring cream
  • 1/2 teaspoon vanilla extract
  • 1/3 cup strawberry jam
  • Pure icing sugar, to serve


  1. Preheat oven to 180°C. Grease and line a 3.5cm deep, 24cm x 35cm (base) Swiss roll pan with baking paper. Using an electric mixer, beat egg yolks, lemon rind, 1/2 cup of caster sugar and flour until mixture is thick and pale.
  2. Wash and dry beaters. In a separate bowl, using a clean electric mixer, beat eggwhites until soft peaks form. Using a large metal spoon, fold one-third of the eggwhites into egg yolk mixture.
  3. Fold in remaining eggwhites in 2 batches. Pour mixture into pan, tilting pan to spread evenly over base (don’t spread with a spoon as you’ll remove air from mixture).
  4. Bake for 18 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes.
  5. Place a sheet of baking paper onto a flat surface. Sprinkle with 2 tablespoons of remaining caster sugar. Turn sponge onto baking paper. Starting from 1 short side, roll up to form a log.
  6. Set aside to cool completely. Using an electric mixer, beat cream, remaining caster sugar and vanilla until thick. Unroll sponge.
  7. Remove paper. Spread jam over sponge. Top with whipped cream. Re-roll sponge. Dust with icing sugar.
  8. Serve.

Number of servings (yield): 8

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)