Apple Jam Cake Roll

Name: Apple Jam Cake Roll
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: France
Ingredients: 4 eggs (at room temperature); 100 g of sugar (granulated); 100 g of flour (sifted); 1 pinch of salt; 250 g of jam (apple, or smooth compote-style); 1 tbsp of powdered sugar (for dusting)

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The jam roll is a great classic of the family afternoon snack, loved for its airy sponge and fruity center. Served in generous slices at teatime or to end a festive meal, this dessert wins over kids and adults with its simplicity and indulgence.

Total time: 32 min
Prep: 20 min
Cook: 12 min
Rest: 40 min
Difficulty: Medium
Per person: €0.44

By the CookinBreak team

Ingredients 6

slices

Estimated cost €3.50

For the sponge

4 eggsat room temperature
½ cup sugargranulated
¾ cup floursifted
1 pinch of salt

For the filling

¾ cup jamapple, or smooth compote-style

For finishing

1 tbsp powdered sugarfor dusting

Equipment

Parchment paperfor lining the pan
Baking sheetsponge cake pan, about 30x40 cm
Electric mixerfor whipping the eggs and sugar
Clean kitchen towelslightly damp, for rolling the sponge
Long serrated knifefor clean slices
Flat spatulafor spreading the batter and the jam

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 350 °F on convection and line a rectangular baking sheet with a sheet of parchment paper.

Crack the eggs into a large bowl, add the sugar and salt, then whisk with an electric mixer for until the mixture triples in volume and forms a pale, foamy ribbon.
Sift the flour over the mixture and gently fold it in with a spatula, using circular motions from the bottom up to keep the batter light.
Pour the batter onto the parchment-lined baking sheet and smooth the surface evenly with a spatula.
Bake at 350 °F for : the sponge should be pale blond, springy to the touch and not browned at the edges.
As soon as it comes out of the oven, immediately flip the sponge onto a clean, slightly damp kitchen towel, gently peel off the parchment paper, then roll the sponge up on itself in the towel and let cool for .
Gently unroll the lukewarm sponge, spread the jam evenly over the whole surface, then roll the sponge up again tightly.
Place the roll in the fridge for at least to set its shape, then dust the surface with powdered sugar before cutting even slices for serving.

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Goes well with

🎅 Christmas: all recipes

As a starter

Foie Gras on Country Bread

1 h 10Medium

As a main

Air Fryer Roast Chicken with Potatoes and Onions

55 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

182kcal

Protein4 g9%
Carbs35 g77%
Fat3 g15%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the sponge from cracking when rolling, it is crucial to roll it up in a damp kitchen towel as soon as it comes out of the oven. The trapped steam keeps the sponge flexible.

Freezing : Can you freeze this recipe?

Yes

Up to 1 month, well wrapped in plastic wrap then a freezer bag. The texture may change slightly.

Storage : How long does it keep?

Not ideal. The roll can dry out. Eat within 24-48h max in an airtight container at room temperature or chilled.

Making ahead : Can you make it the day before?

Yes

Can be prepared the day before and kept chilled in an airtight container. Take it out 30 min before serving.

Reheating : How do you reheat it?

The roll would lose its soft texture and could dry out. Serve at room temperature.

Variations

Winter spice version: add a pinch of ground cinnamon to the batter to recall the flavors of apple pie.
Red berry version: replace the apple jam with raspberry or strawberry jam.
Gluten-free version: substitute the wheat flour with an equal-parts mix of cornstarch and rice flour.
Chocolate version: replace the jam with a chocolate spread for an indulgent roll.

Mistakes to avoid

Overbaking the sponge: a dried-out batter will break immediately when rolled.
Rolling the sponge completely cold: without the residual heat, the crumb loses all its elasticity.
Spreading too thick a layer of jam: it could spill out the sides when you tighten the cake.

Frequently asked questions

How do you keep the roll from cracking?

Be sure to roll the still-hot sponge in a slightly damp kitchen towel as soon as it comes out of the oven. The moisture and heat give it a shape memory without risking tearing the sponge.

Can you use applesauce instead of jam?

Yes, as long as you choose a thick, smooth applesauce. One that is too runny would soak the sponge and make the roll less stable when slicing.

Do you need to separate the egg whites from the yolks?

It is not necessary for this method. Whisking the whole eggs with the sugar for at least five minutes is plenty to create a light, airy emulsion.

How do you get nice, clean slices?

Let the filled roll rest in the refrigerator for at least thirty minutes to set the jam, then use a long serrated knife wiped between each cut.