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This strawberry jam roll cake transforms ordinary afternoon tea into a celebration with its pretty decorative pattern and sweet-tart filling. The showstopping swirl reveals a gorgeous design when sliced, making it perfect for birthdays, spring gatherings, or anytime you want to impress without spending hours in the kitchen.
I created this recipe for my daughter's sixth birthday when she requested something "pretty and pink." The squeals of delight when I sliced into it revealing the hidden pattern made it an instant family tradition that we now make for special occasions.
Ingredients
- For the decorative pattern paste
- Unsalted butter creates a smooth piping consistency for precise designs
- Icing sugar provides sweetness without graininess which would clog piping tips
- Egg white gives structure and helps the design set firmly
- All purpose flour stabilizes the pattern so it maintains shape during baking
- Pink and purple gel food coloring offers vibrant colors that won't fade during baking
- For the sponge cake
- Eggs provide structure and richness look for room temperature eggs for maximum volume
- Granulated sugar not only sweetens but creates air pockets for a fluffy texture
- All purpose flour choose unbleached for a cleaner flavor profile
- Vanilla extract enhances the overall flavor profile use pure not imitation for best results
- Salt balances sweetness and enhances other flavors even in sweet recipes
- For the filling
- Strawberry jam with fruit chunks adds textural interest and bright flavor homemade jam works beautifully if you have it
- Optional whipped cream or mascarpone adds luxurious creaminess that balances the sweet jam
Step-by-Step Instructions
- Create Your Decorative Design
- Begin by creaming softened butter and icing sugar until perfectly smooth and fluffy about 2 minutes with an electric mixer. Add your egg white gradually while continuing to mix until fully incorporated. Fold in the flour gently until you achieve a smooth pipe-able paste with no lumps. Divide this mixture between small bowls and add gel food coloring carefully starting with just a drop and building to your desired intensity. Transfer colored pastes to piping bags fitted with fine tips. On a baking paper lined Swiss roll pan pipe your design hearts stars flowers or whatever pattern appeals to you. Place the entire tray in the freezer for 15 to 20 minutes the design must be completely firm before proceeding.
- Prepare the Perfect Sponge
- While your design freezes preheat your oven to exactly 180°C. In a large bowl combine eggs sugar and vanilla then beat vigorously with an electric mixer on high speed for a full 8 minutes. This extended beating is crucial as it creates the structure that allows your cake to be flexible enough to roll without cracking. The mixture should triple in volume and form ribbons that briefly hold their shape when the beater is lifted. Sift your flour and salt together twice then sprinkle it over the egg mixture in three additions. Fold with a large metal spoon using a gentle down through over and up motion maintain as much air as possible. Pour this batter over your frozen design in an even layer using an offset spatula to smooth without disturbing the pattern beneath.
- Bake and Roll
- Bake the cake for precisely 10 to 12 minutes until it springs back when touched lightly in the center but before the edges brown too much. The moment the cake leaves the oven place a clean sheet of baking paper on your work surface dust it lightly with granulated sugar and invert the hot cake onto it. Carefully peel away the original baking paper revealing your beautiful pattern. While the cake is still hot roll it gently from the short end incorporating the clean paper. This initial rolling while warm trains the cake fibers to curve without cracking. Allow to cool completely rolled up about 1 hour.
- Fill and Finish
- Once completely cool carefully unroll your cake it will retain a slight curve. Spread strawberry jam evenly across the surface leaving a small border at one short end to prevent overflow. If using whipped cream or mascarpone spread a thin layer over the jam. Using the paper as support firmly reroll the cake keeping it tight but not squeezing so hard that filling escapes. Position the cake seam side down wrap in clean parchment and refrigerate for at least 30 minutes before slicing with a serrated knife wiped clean between cuts.
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This cake reminds me of my grandmother's traditional British Swiss rolls, but with a modern artistic twist. The first time I made it with my daughter, she insisted on a unicorn pattern that took me three attempts to get right. Her expression when we sliced into it was absolutely worth every failed attempt.
Storage Tips
This jam roll cake stays fresh in an airtight container in the refrigerator for up to 3 days. The moisture from the jam keeps the sponge from drying out. For best results, bring to room temperature for about 20 minutes before serving to allow the cake to soften slightly.
If you need to make ahead, prepare the entire cake without slicing, wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving for best texture.
Creative Variations
While strawberry jam creates a classic flavor profile, this versatile cake welcomes countless variations. Try raspberry or blackberry preserves for a more intense berry flavor, or lemon curd for a bright, tangy alternative. Orange marmalade with a hint of dark chocolate drizzled over the top creates a sophisticated adult version.
The decorative pattern can reflect any theme from seasonal motifs to birthday messages. For beginners, simple polka dots or stripes are forgiving and still create a stunning effect when sliced.
Serving Suggestions
Serve this showstopping roll cake on a rectangular platter with fresh berries scattered around for a beautiful presentation. A light dusting of powdered sugar just before serving adds an elegant finishing touch without overpowering the decorative pattern.
For afternoon tea, cut slices slightly thinner and serve alongside Earl Grey or chamomile tea. For dessert, pair with a small scoop of vanilla ice cream or crème fraîche to balance the sweetness of the jam.
Common Queries
- → Can I use different flavors of jam for this roll cake?
Absolutely! While strawberry jam works beautifully, you can substitute with raspberry, blackberry, apricot or any fruit preserve you prefer. Just ensure it's spreadable but not too runny to avoid seeping through the cake.
- → How far in advance can I make this cake?
This roll cake can be made 1-2 days in advance. Store it in an airtight container in the refrigerator. For best results, add any whipped cream or mascarpone filling on the day of serving to maintain freshness.
- → Why did my cake crack when rolling?
Cracking usually happens when the cake is too cool before rolling. Always roll the cake while still warm from the oven. If it does crack, don't worry – the filling will often hide minor imperfections.
- → What if I don't have food coloring for the decorative paste?
You can use natural food colorings like beetroot powder for pink, matcha for green, or cocoa powder for brown. Alternatively, skip the coloring entirely and create a simple monochrome pattern that will still look elegant.
- → Can I freeze this roll cake?
Yes, you can freeze the roll cake for up to 1 month. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
- → How do I prevent the cake from getting soggy?
To prevent sogginess, ensure your jam isn't too watery and spread it in a thin, even layer. If using whipped cream, stabilize it with a little powdered sugar and apply it just before serving or no more than a few hours in advance.