Roly-Poly Jam Cake
Serves: 12
 
If desired, serve the sliced confection with warm heavy whipping cream on the side to pour over top.
Ingredients
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅓ cup water
  • 1¼ teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 4 tablespoons confectioners’ sugar, divided
  • ⅓ cup orange marmalade
  • ¼ cup seedless strawberry jam
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 375°. Spray a 15¼×10¼-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray again.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs at high speed for 5 minutes. Add sugar, beating at medium-low speed until combined. Add ⅓ cup water, vanilla extract, and almond extract, beating at high speed just until incorporated.
  3. In a small bowl, whisk together flour, baking powder, and salt. Add flour mixture to egg mixture, beating at medium-low speed until incorporated. Pour batter into prepared baking sheet. Using an offset spatula, spread batter in an even layer, smoothing top of batter.
  4. Bake until edges of cake are golden and a wooden pick inserted in center comes out clean, 10 to 12 minutes.
  5. While cake is baking, sift 2 tablespoons confectioners’ sugar over a thin dish towel. As soon as cake is done, carefully lay towel over cake, sugar side down, and place a large wire rack over dishtowel and baking sheet. Invert baking sheet so that cake and dishtowel are turned out onto wire rack. Carefully remove parchment paper from cake bottom. Sift remaining 2 tablespoons confectioners’ sugar over cake bottom. Working quickly while cake is hot, roll up cake with dishtowel, jelly roll style, starting from a short end, and place seam side down on a wire cooling rack. Let cool completely. When cool, carefully unroll cake and remove dishtowel.
  6. In a small bowl, stir together marmalade and jam. Using an offset spatula, spread an even layer of marmalade mixture onto cake. Carefully roll cake back up and place on serving dish, seam side down.
  7. Garnish with confectioners’ sugar, if desired.
  8. Using a long, serrated bread knife in a gentle sawing motion, trim and discard ends. Slice cake roll crosswise into 12 servings. Serve with slightly warm heavy cream, if desired.
Notes
Make-Ahead Tip: Roly-Poly Jam Cake can be made and assembled up to 2 days in advance, wrapped in plastic wrap, and placed in a covered container. Dust again with confectioners’ sugar, and slice just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/roly-poly-jam-cake/