Ingredient for Egg White Mixture
Egg whites: 3
Granulated sugar: 80 g
Cream of tartar: 1 tsp
Ingredient for Egg Yolk Mixture
Egg yolks: 3
Granulated sugar: 40 g
Cake flour: 50 g
Cornstarch: 1 tsp
Vanilla extract: 2 tsp (sift cake flour, cornstarch, and vanilla together)
Melted butter: 60 g
Ingredient for Cream Filling
Shortening: 50 g
Butter: 100 g
Icing sugar: 50 g
Vanilla extract: 1 tsp
Evaporated milk: 1 tbsp
Instruction for Jam Roll
1. Prepare the Tray: Grease a baking tray with butter and line it with parchment paper. Set aside.
2. Whip Egg Whites: Add egg whites to the bowl of a Sharp Stand Mixer EMS-62. Using the whisk attachment, beat on the highest speed (level 5) until soft peaks form. Transfer to a mixing bowl and set aside.
3. Mix Egg Yolks: In another bowl, combine egg yolks with sugar. Add the sifted dry ingredients, melted butter, and vanilla extract. Mix until well combined.
4. Combine Mixtures: Gently fold 1/4 of the egg yolk mixture into the whipped egg whites. Gradually fold in the rest of the yolk mixture until the batter is smooth and well combined.
5. Bake the Cake: Pour the batter into the prepared tray and smooth the surface. Bake in a preheated oven at 180°C for 12–15 minutes. Once done, turn the cake out onto a wire rack and let it cool completely.
6. Add the Cream Filling: Spread the prepared cream evenly over the cooled cake. Roll the cake tightly, starting from one end. Refrigerate for 30 minutes to set.
7. Decorate and Serve: Slice the roll and garnish with sliced almonds, melted chocolate, and colorful sugar beads for a stunning presentation.
Instruction for Cream Filling
1. Prepare the Cream: Using the Sharp Stand Mixer EMS-62 and the whisk attachment, beat the shortening and butter on medium speed (level 3) until fluffy. Gradually add icing sugar and evaporated milk, beating until light and airy. Set aside.
This jam roll is a perfect treat for any occasion—soft, creamy, and beautifully presented!
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