One of our best friends, M is a frequent traveller, a bonafide jetsetter. We hardly get to see him so when he’s back in town recently and called us up for dinner at his place, I decided to make a jam sponge roll to bring over as dessert.
The recipe has not an ounce of fat in it so it’s perfect for fitness nut M as well as my BF and myself, whose habits of overindulging are starting to take its toll on our physiques…
# – Strawberry chocolate sponge roll.
I couldn’t help but sneak in some dark chocolates though for a bit of a crunch but hey it’s dark chocolates so they’re healthy! ;)
For the sponge:
- 120 ml of flour
- 100 ml of granulated sugar, divided into half
- 5 eggs, whites and yolks separated
- 1 teaspoon of vanilla essence
- 2 tablespoons of icing sugar
For the filling:
- 100grams of good quality strawberry jam
- 20 grams of dark chocolate, broken into small pieces
- Baking tray (around the size of 9.5″ x 14″)
- Clean tea towel (same size with baking tray or more)
- Waxed/Non stick baking paper
# – First, whip up the egg whites till double in size then gradually add half of the granulated sugar (tablespoon by tablespoon) and continue whipping.
# – Till the egg whites turn fluffy and glossy like this. Set aside.
# – In another bowl, pour the rest of the sugar into egg yolks, then add a teaspoon of vanilla essence.
# – Beat the mixture at high speed.
# – After 5-8 minutes, you will notice that the colour has changed from bright orange to a really pale yellow, like this.
# – Now, turn the beater to the slowest and dump in all the flour. The mixture will get instantly thicker. Make sure all flour and egg yolk mixture are thoroughly combined.
# – Next, pour in the egg yolk + flour mixture into the beaten egg whites prepared earlier.
# – With a spatula, very gently mix everything till combined. Do not over-mix. As long as there’s no obvious streaks of white or beige colour is fine.
# – By now you should have a greased a baking tray and then lined it with waxed paper. Mine is 9.5″ x 14″. Pour the mixture in and spread evenly.
# – Till it looks like this.
# – Stick it in a preheated oven for 180 degrees celcius for 15 minutes.
# – While the sponge is baking in the oven, prepare a clean tea towel that is the size of your sponge or more. Dust icing sugar all over it.
# – After 15 minutes, take the sponge out of the oven. It should be evenly browned at the top.
# – Use a spatula and run it along the side to loosen the sponge from the waxed paper.
# – Then, carefully turn the entire sponge onto the tea towel, the crust facing downwards.
# – Carefully peel off the waxed paper and you will find a beautiful golden yellow sponge :)
# – Now, roll the towel together with the sponge. Please do this step, as it ensures the roll will not crack later.
# – It will look like this from the side. Now you know why you need a clean towel.
# – Leave the rolled up sponge & towel on a wire rack to cool down completely.
# – After about 30 minutes, unroll the sponge and towel. You will see it has developed a natural curve which is a good thing.
# – Now just dump the jam over the sponge and spread evenly with a spatula.
# – Put broken dark chocolate pieces at the bottom of the sponge. This step is not necessary but it does give the roll a nice chocolatey crunch ;)
# – And then you roll it up again, WITHOUT the towel!
# – Strawberry chocolate sponge roll, DONE!
# – Slice it up before serving.
The sponge is not too sweet as well as fluffy and soft. It’s important to use high quality vanilla essence, jam and chocolates otherwise it might have that unpleasant artificial taste.
It’s the first time I made sponge roll and I’m so glad it did not crack on the surface at all. It’s a basic sponge roll recipe so you can make it with different fillings. I even plan to use it as trifle sponge, teeheehee.
Now that I know this recipe is reliable, next time, I’m going to use cream cheese and dried fruits as a filling. I can’t wait!!! :D