Dessert

Jam rollettes

The kids will love these bright jam rollettes (and not just the kids!)
12
55M

Ingredients

Method

1.Preheat oven to 220°C/425°F. Grease three large oven trays. Mark a 20cm x 25cm (8in x 10in) rectangle on three sheets of baking paper; place papers, marked-side down, on trays.
2.Beat eggs, almond meal and sifted icing sugar in a small bowl with an electric mixer until thick and creamy. Transfer mixture to a large bowl; fold in sifted flour, then stir in butter.
3.Beat egg whites in a clean small bowl with electric mixer until soft peaks form; add caster sugar, beat until dissolved. Fold egg white mixture into almond mixture, in two batches, until smooth.
4.Divide mixture among three small bowls. Tint one bowl of mixture pink. Combine sifted cocoa and 1 tablespoons of water; stir into second bowl of mixture until combined. Stir 1 tablespoon of water into the remaining third mixture.
5.Spread each mixture onto a lined tray, inside the marked rectangles. Bake cakes, one at a time, for 7 minutes or until firm to the touch.
6.Meanwhile, cut three 30cm x 32cm (12in x 13in) pieces of baking paper; place on a bench. Sprinkle each with 1 tablespoon of white sugar.
7.Turn each hot sponge onto sugared baking paper; peel away lining paper. Trim cake edges with a sharp knife. Using paper as a guide, gently roll up each sponge from a long side; place seam-side down on a wire rack. Cover with a clean tea towel; stand for 5 minutes. Carefully unroll cakes; cool.
8.Meanwhile, beat cream in a small bowl with electric mixer until firm peaks form, without overbeating. Refrigerate until required.
9.Spread a thin layer of the cream evenly over the pink sponge and a thin layer of cream over the chocolate sponge. On the plain sponge, spread with the cooled jelly, then a thin layer of cream. Re-roll sponges tightly. Enclose each roll in plastic wrap; refrigerate for 30 minutes. Just before serving, remove wrap; cut each roll into four pieces.

Use raspberry jam instead of the redcurrant jelly, if you like. Refrigerate remaining whipped cream for another use.

Note

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