Strawberry and jam roll

Recipe made by Mademoiselle Modeuse

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Preparation time: 20-30 minutes
Cooking time: 8-10 minutes

INGREDIENTS 

For a rolled cake (6-8 people)

• 250g strawberries
• 210 g L'Épicurien Strawberry jam of your choice ( Violet Strawberry , Combava Basil Strawberry , Mint Strawberry , etc.)
• 4 eggs
• 100g caster sugar
• 40g cornstarch (cornflour type)
• 40g wheat flour
• Icing sugar

PREPARATION

Preheat the oven to 210°C.

Prepare the sponge cake:

Separate the egg whites from the yolks. In a bowl, mix the egg yolks, sugar and 120 g of jam until the mixture whitens.

Then add the flour little by little while continuing to mix.

Beat the egg whites by adding the sugar in three times so that the meringue takes more easily.

Then gently fold the egg whites into the egg mixture to obtain a smooth batter.

On a baking sheet, lay out a baking sheet, and roll out the dough to form a large rectangle.

Bake for 8 to 10 minutes. The sponge cake should rise slightly and remain soft.

Once the baking is finished, take the biscuit out of the oven, detach it from the baking sheet, place it on a tea towel and let it cool for a few minutes.

Garnish the cake:

Spread the jam and the diced strawberries on the sponge cake then roll the cake using the kitchen towel.

Place everything in the refrigerator for at least 1 hour before serving.

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Find all of Alexandra's recipes on her blog: http://mademoisellemodeuse.com