Rolat sa Dzemom i Orasima / Jam Roll with Walnuts

Updated at: Thu, 17 Aug 2023 12:58:27 GMT

Step 1

Separate the egg whites and yolks. Add the granulated sugar to the egg whites and with a stand or hand mixer, whip together about 5 minutes until stiff peaks form and the sugar has dissolved.

Step 2

Add egg yolks to the egg whites one at a time until all combined, mixing on low. Turn off the mixer switch to a spatula at this time.

Step 3

Preheat oven to 350 F (175 C). Line a jelly roll baking sheet with parchment paper. Set aside.

Step 4

To the egg mixture, add in the milk, flour, baking powder, vanilla extract, and 2 tbsp of the walnuts. Use the spatula to fold in the ingredients and combine.

Step 5

Transfer the batter to the parchment-lined baking sheet and spread it out evenly.

Step 6

Bake for 20-25 minutes or until golden brown, springs back, and a toothpick inserted comes out clean.

Step 7

While the sponge cake is baking, wet a dish towel lightly, making sure to wring out any excess water. Lay the dishtowel on a flat surface.

Step 8

When the sponge cake is baked, carefully remove the baking sheet from the oven, and immediately turn upside down onto the dishtowel. The top of the sponge will now be on the bottom.

Step 9

Slowly peel off the parchment paper. Using the dishtowel as an aid, carefully roll the cake and towel from the wide end, being carefully not to roll too tight or to squeeze the delicate cake.

Step 10

Let the roll cool like this to room temperature, about 30-40 minutes.

Step 11

Once the roll is cool, unroll it and trim off the ends.

Step 12

Mix the jam and 2 tablespoons of walnuts together. Spread the sponge cake with the jam mixture and re-roll it.

Step 13

Refrigerate the roll for 15 minutes, sprinkle with powdered sugar and serve.

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