1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Jam rollettes

  • 0:20 Prep
  • 0:10 Cook
  • Makes 8
  • Advanced


  • 2 eggs, separated
  • 1/4 cup (60g) caster sugar
  • 1/3 cup (50g) self-raising flour, sifted
  • 1 tablespoon hot milk
  • 1 tablespoon caster sugar, extra
  • 1/4 cup (85g) IXL Strawberry Spreadable Fruit


  • 1
    Preheat oven to 200°C. Line a 25cm x 31cm Swiss roll pan with non-stick baking paper. Use an electric beater to beat the egg whites until soft peaks form. Gradually add the sugar and beat until dissolved. Fold in the egg yolks one at a time.
  • 2
    Fold in flour and milk until combined. Spoon mixture evenly over the tray. Use a palette knife or flat-bladed knife to spread. Bake for 6 minutes or until light golden.
  • 3
    Sprinkle the extra caster sugar over baking paper. Turn the cake out onto the sugared paper. Peel away the baking paper.
  • 4
    Trim 5mm from the two short edges to remove dry ends. Cut cake in half lengthways. Warm jam in a saucepan over low heat until runny (or microwave on high for 10 seconds). Spread over both pieces of cake. Use paper to firmly roll up from the long side. Repeat with remaining cake. Cut into four rollettes.

Source: taste.com.au


Please enter your comment!
Please enter your name here