An iconic Aussie cake, the Jam Sponge Roll, or Swiss Roll as it’s normally called, is a breeze to make in the Thermomix.
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.
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.)
Jam Sponge Roll
Author: ThermoGourmand
Ingredients
- 4 eggs
- 120g caster sugar, plus 2 Tbsp extra
- 90g plain flour
- ¾ tsp baking powder
- pinch salt
Method
- Preheat oven to 180C non-fan forced.
- Prepare large rose gold baking tray (38 x 26cm) with baking paper. (lightly grease tray and scrunch up paper, then press it in, ensuring it comes just up the sides, but no further)
- Place a bowl on the lid of the Thermomix and weigh in flour, baking powder and salt.
- Set aside and have a sieve ready.
- Insert butterfly and add eggs and sugar to the bowl.
- Set machine to 6 min/37/sp 3.5/MC on.
- Then set to 6 min/3.5 no heat and no MC.
- Sieve flour mix into egg mixture.
- Mix 3 sec/sp 3.
- Remove butterfly and use spatula to gently stir in any remaining flour.
- Pour into tray and bake 14 - 16 minutes.
- Meanwhile, lay a tea towel on the bench and place another sheet of baking paper on top - larger than the cake. Sprinkle with the extra caster sugar.
- Carefully turn out cooked cake onto baking paper and remove the paper from the top of the cake.
- Make a slice 2 cm in from one short edge without cutting all the way through - this makes it easier to roll up.
- Roll up, using the tea towel and enclosing the sugared paper.
- Cool, then carefully unroll and spread with jam. re-roll without the baking paper.
- Slice with a serrated knife.
- Freezes well.
Notes
To fill with jam and cream, use the butterfly in a clean bowl to whip thickened cream on speed 4 until very, very stiff.
Spread over the jam.
Instead of caster sugar, use coconut to coat.
Spread over the jam.
Instead of caster sugar, use coconut to coat.
