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Homemade Strawberry Jam Roly-Poly

Homemade Strawberry Jam Cake
A simple, homemade Strawberry Jam Roly-Poly in an easy to follow recipe using your favourite Big Bear Farms fresh fruit jam. You'll be tucking into this mouth-watering dessert in minutes!

 

Serves: 8  (slices)

Cooking-time: 1 hour

Difficulty: Easy-peasy

 

Ingredients

 5 Eggs, separated

120g Sugar

90g Flour

1/2 tsp Baking Powder

50g Vegetable oil

50g Milk

200g Big Bear Farms Strawberry Jam

 

Equipment

Oven

Baking pan size 39cm (L) x 29 cm (W) x 3.5 cm (H)

Baking paper

Hand-blender (optional)

 

Method

  • Preheat your oven to 170 degrees Celsius
  • Whip the egg yolks till well blended, add 50 g of sugar to the mix
  • Whip the egg whites until fluffy, add 70g of sugar to the mix. The mixture is ready when it forms stiff white peaks
  • Fold in the yolk mixture into the egg white mixture gently with a spatula
  • Sieve the baking powder and the flour together
  • Add the flour mixture to the egg mixture gently with a spatula
  • Combine the vegetable oil and milk together in a separate bowl. Once combined add this mixture to the flour and egg mixture.
  • Pour the batter into a baking pan lined with baking paper. The baking paper will make it easier to separate the cake once it is ready
  • Bake for 20-30 minutes until the cake it lightly browned. To check, pierce a tooth-pick into the mixture mid-way to see if it comes out clean.
  • Remove the cake from the pan and allow it to cool for 10-15 minutes
  • Once cooled, get a jar of Big Bear Farms fresh Strawberry Jam and spread generously across the surface of the cake
  • Using the baking paper slowly roll the cake to form a tight coil
  • Dust with sugar, slice and serve with cream or custard, as you like