Jam roly poly cake
Kids love this fluffy, fruity, jam roly poly cake. It’s perfect for kids parties, family gatherings or even for a sweet treat that you can bake together.
Ingredients
- 3 eggs
- 100 grams caster sugar
- 75 grams self raising flour
- 1 lemon zest
- 2 tbsp butter softened or melted
- 5 tbsp raspberry jam
- shredded coconut for dusting
Instructions
- Preheat the oven to 180 degrees.
- Grease an 8 x 12 inch rectangular tin. Line the tin with baking parchment, and then grease the parchment paper well with butter.
- In a large mixing bowl, beat the eggs and caster sugar for about 10 minutes on high speed. The mixture should be creamy, almost stiff.
- Add the softened/melted butter and stir our any lumps.
- Sift the self raising flour over the mixture. Gently fold in using a spatula.
- Slowly stir in the vanilla and lemon zest.
- Pour the mixture into the prepared cake tin and bake for 12 minutes, or until the top is golden.
- Cut a piece of parchment paper larger than the cake tin and lay it on the work surface.
- Tip the pan upside down and release the sponge cake (face down) onto the parchment paper
- Spread the jam evenly over the sponge cake, leaving space near the edges.
- Using the parchment paper to help you start it off, roll the sponge up starting at a short end, until it’s rolled into a log.
- Dust with shredded coconut if you like and your jam roly poly cake is ready.