The jam roll is a classic grandmother’s treat, timeless and incredibly versatile, perfect for anyone seeking a wholesome breakfast or snack. The secret to success lies in the sponge cake (or pasta biscuit), an elastic and thin base that you can roll without worrying about it cracking. In this version, I suggest a mixed berry filling, but you can customize it however you like.
For instance, you could try a Nutella roll or one with ricotta and strawberries. Some preserves pair beautifully, such as elderberry or homemade fig jam.
Start by preheating your oven to 425°F (220°C). For the sponge cake, you will need two deep mixing bowls. In the first bowl, whip the egg whites until stiff peaks form using an electric mixer. In the second bowl, beat the egg yolks with 70 g of the sugar, honey, and vanillin for about 10 minutes until the mixture is very pale and fluffy.
Sift the flour and add it to the yolk mixture, folding it in gently with a spatula from bottom to top to keep the batter airy. Slowly incorporate the whipped egg whites. Line a baking sheet with parchment paper that has been dampened and squeezed out, then pour the batter and level it out evenly. Bake for exactly 7 minutes.
As soon as you take the sponge cake out of the oven, sprinkle it with a pinch of sugar and immediately cover it with plastic wrap. This is the real secret: the trapped heat keeps the cake moist and flexible, preventing it from cracking when rolled. Let it cool completely like this.
Once cooled, remove the plastic wrap and carefully peel the cake away from the parchment paper. Spread the jam across the entire surface. If the jam is too firm, stir it in a small bowl with a teaspoon of water to soften it first. Gently roll the cake, dust with powdered sugar, and you're ready to serve.
Why add honey? It's not just for sweetness. Honey helps the dough remain elastic and provides that beautiful golden-brown color you see in the photos.
Get creative! This sponge base is a blank canvas. Try filling it with chocolate hazelnut spread or mascarpone and fresh strawberries. For a unique flavor, try fig or elderberry preserves—they are absolutely incredible.
