{"id":2476,"date":"2022-09-25T11:26:13","date_gmt":"2022-09-25T03:26:13","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=2476"},"modified":"2026-05-05T13:04:21","modified_gmt":"2026-05-05T05:04:21","slug":"jam-sponge-roll","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2022\/09\/25\/jam-sponge-roll\/","title":{"rendered":"Jam Sponge Roll"},"content":{"rendered":"

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An iconic Aussie cake, the Jam Sponge Roll, or Swiss Roll as it’s normally called, is a breeze to make in the Thermomix.<\/p>\n

The trick with getting the eggs whipped up really well is to use heat. Setting the temperature to 37 (I love how precise the Thermomix is…) means that the protein in the egg whites expands even more and creates a fluffy, creamy texture just right for sponge mixtures.<\/p>\n

This cake will keep for a couple of days before the jam starts soaking into the cake. It’s still perfectly edible! Any leftovers can be used to make another delicious Aussie icon – Trifle (although it’s actually English.)<\/p>\n

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Jam Sponge Roll<\/h2>\n
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Ingredients
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