Strawberry Jam Roll
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 1teaspoons baking powder
- 1/2 cup plain flour
- 1/2 cup thickened cream
- 1tablespoons mint, chopped
- 1 punnet strawberries, hulled and sliced
- 1tablespoons lemon juice
- 1/2 cup strawberry jam, warmed
- 3 eggs
- 2tablespoons caster sugar (extra)
- 1/2 cup caster sugar
- 125grams mascarpone
- 1 pinch pink salt ground (to taste)
Nutrition per serving
1090kJ / 261Cal
1090 Kilojoules or 261 Calories
13% of daily energy intake*
Protein
4.4grams
Fat
15.1grams
Carbs
26.4grams
Sugars
20.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 9
Preheat oven to 200°C. Grease a 20x30cm lamington tin and line with baking paper.
Step 2 of 9
Sift flour, baking powder and salt together twice. Beat eggs and caster sugar together using electric beaters for 10 minutes until pale and very thick.
Step 3 of 9
Gently fold in the sifted flour until just combined and pour into tin. Bake for 10 to 15 mins or until the cake springs back when lightly touched.
Step 4 of 9
Meanwhile, combine strawberries, lemon juice and mint and set aside.
Step 5 of 9
Lay a sheet of baking paper, slightly bigger than the tin, on the benchtop.
Step 6 of 9
Sprinkle with extra caster sugar. Turn the sponge out onto the paper and carefully peel the paper off the sponge. Working from the short side, roll up the sponge (ensure the paper also rolls inside the sponge) and set aside to cool.
Step 7 of 9
Unroll the sponge once cooled and spread the jam.
Step 8 of 9
Whip cream until thick but still soft and combine with mascarpone. Spread cream over jam and top with half the strawberries.
Step 9 of 9
Re-roll sponge and transfer to a serving tray, seam side down. Top with strawberries. Slice and serve.
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