Easy Jam Roll Recipe: Fluffy Sponge Cake Filled with Apricot Jam

Jam Roll is a classic dessert that's both simple to make and irresistibly delicious. With a light, fluffy sponge cake rolled up and filled with sweet apricot jam, it’s a treat that’s perfect for any occasion, from family gatherings to tea time. This recipe is all about creating a soft, airy cake that beautifully balances the tangy sweetness of the jam. Plus, it's quick to prepare, so you can indulge in this delightful dessert in no time!

Why Everyone Will Love This Jam Roll Recipe

• Perfectly Light: The sponge is light as air, giving it a melt-in-your-mouth texture that’s hard to resist.
• Quick and Easy: From mixing to baking, the whole process only takes about 20 minutes—ideal for when you’re short on time but want something homemade.
• Customizable Filling: While we’ve used apricot jam in this recipe, feel free to switch it up with your favorite flavor, like raspberry or strawberry.
• Great for Sharing: Slice it into generous pieces for a dessert that can easily serve several people. It’s perfect for a potluck or picnic!

What Is Jam Roll?

A Jam Roll, or Swiss Roll, is a rolled-up sponge cake filled with jam. It’s a dessert that's both nostalgic and timeless, often found in home kitchens and bakeries alike. The base of the cake is a soft, airy sponge that gets its texture from a careful balance of whipped eggs and gentle folding of flour. Once baked, the cake is carefully rolled with a sweet filling, making it the perfect bite-sized dessert for any gathering. Whether you’re new to baking or a seasoned pro, the Jam Roll is a must-try recipe that’s sure to impress.

Pro Tips for the Best Jam Roll

• Whisk Your Eggs Well: Whisking the eggs with sugar is key to creating a light, airy batter. Don’t rush this step—it’s what gives the cake its fluffiness!
• Don't Overmix the Flour: When adding the flour, do so gradually and mix gently. Overmixing can lead to a dense cake, so be careful not to deflate the air you’ve just incorporated.
• Use Parchment Paper: Line your baking pan with parchment paper to ensure the cake comes out easily. It also prevents sticking, so you don’t have to worry about the cake breaking when you roll it.
• Be Quick After Baking: As soon as the cake comes out of the oven, roll it up while it’s still warm. This will help the sponge keep its shape and prevent cracking when you unroll it to spread the jam.

Frequently Asked Questions

Can I Use Other Types of Jam?

Absolutely! While apricot jam is a classic choice, feel free to experiment with other flavors such as strawberry, raspberry, or even blueberry. The key is to choose a jam that’s not too runny, so it stays in place once the cake is rolled.

Can I Make the Jam Roll in Advance?

Yes, you can make the cake ahead of time! If you want to prepare it the day before, just let it cool completely, roll it up with the jam, and store it in an airtight container.

How Do I Keep the Cake from Cracking?

To avoid cracks, make sure to roll the cake while it’s still warm. If the cake cools down before you roll it, it’s more likely to crack. Also, roll it gently and slowly—there’s no need to rush the process.

Can I Make a Gluten-Free Version?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to follow the recommended ratio for a gluten-free substitution, and consider adding a bit of xanthan gum if your blend doesn’t already contain it to help with the texture.

How Do I Roll the Cake Without Breaking It?

The secret is to roll it up with parchment paper or a kitchen towel while it's still warm, before you spread the jam. Once it’s rolled and cooled, it’ll be much easier to handle. If the cake does crack a little, don’t worry—it still tastes amazing!

How to Store Jam Roll

Once the Jam Roll has been rolled and dusted with powdered sugar, it can be stored in an airtight container at room temperature for up to 2 days. To keep it fresh longer, place a piece of wax paper between the slices to prevent them from sticking together. If you have leftovers, you can refrigerate them for up to 5 days—just let it come to room temperature before serving for the best flavor.

How to Freeze Jam Roll

To freeze your Jam Roll, first allow it to cool completely. Wrap the whole roll tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep in the freezer for up to a month. When you’re ready to enjoy it, let it thaw at room temperature for a few hours. You can even slice it before freezing for easy, individual portions.

How to Make Apricot Jam Roll

Let’s start by getting your oven preheated to 200°C (392°F). This step is simple but crucial because a well-heated oven is key to getting that perfect, light sponge texture. Static mode is the best option here, so go ahead and set it while you work on the batter.

Next, you’ll want to crack open your eggs and whisk them up with the sugar and a pinch of salt. You can use an electric mixer for this part, and you’ll need to whisk for about 7 to 10 minutes. The goal here is to create a fluffy, pale mixture. It should almost triple in volume as the air gets incorporated into the eggs. Don’t rush this step—it’s what gives your sponge its delicate, airy texture. Think of it as the foundation of your cake, so take your time and let the mixer do the heavy lifting!

Once your eggs are perfectly whipped, it’s time to add some flavor. Gently stir in the lemon zest and vanilla extract. These two ingredients add a bright, citrusy note to balance the sweetness of the jam. You’ll notice how the mixture instantly smells more fragrant and inviting.

Now comes the flour. But here’s the thing: you want to add it slowly. Gradually sift the flour in, in three separate batches, folding it gently after each one. This isn’t the time to be too forceful with your mixing; keep it light and slow so as not to deflate all the air you’ve incorporated. A delicate touch here results in a light sponge that will roll beautifully without cracking.

Once everything’s well-mixed and smooth, pour the batter into a 30×40 cm baking pan lined with parchment paper. This ensures that your cake won’t stick and will come out nice and clean. Spread the batter evenly so it bakes into a uniform, flat layer.

Pop the pan into your preheated oven and bake for around 8 minutes. Keep an eye on it—once the cake turns golden and springs back when touched, it’s ready. It doesn’t need much more than that, so don’t overbake it! The goal is to keep it soft and tender, not dry.

When the cake comes out of the oven, it’s important to act quickly. Turn the cake out onto a clean kitchen towel or another piece of parchment paper. While the cake is still warm, roll it up gently, with the paper or towel, into a log shape. This step is crucial because rolling the cake while it’s warm helps it maintain its shape without cracking when you unroll it later.

Let the cake cool completely in this rolled-up form. Once it’s cool, carefully unroll it. Now, you can spread a generous layer of apricot jam on the sponge, but don’t go overboard. A thin, even layer is all you need so that the jam doesn’t spill out when you roll it back up.

fter you’ve spread the jam, it’s time to roll the cake back into its log shape. Be gentle here as well; you don’t want to press too hard and risk cracking the delicate sponge. Once it's rolled up, place it on a serving platter, dust it with powdered sugar for that final sweet touch, and it’s ready to serve.