Annabelle's Jam Roll with Berry Coulis
Ingredients
Place the thawed berries, icing sugar and water or orange juice in a blender or food
processor and purée until smooth. For a smoother coulis, pass through a fine sieve to
remove the seeds. Refrigerate until ready to serve.
- 3 large eggs, at room temperature
- 1⁄2 cup sugar
- 1⁄4 cup cornflour
- 1⁄4 cup self-raising flour
- 1 tsp vanilla
- 300ml cream whipped with 1 tsp vanilla & 1 tbsp icing sugar (plus extra to serve alongside)
- Approx. 1–1⁄2 cups fresh berries, or frozen berries (thawed and very well drained)
- Icing sugar, for dusting
- 2 cups frozen berries, such as raspberries or boysenberries, thawed
- 2 tbsp icing sugar
- 2 tbsp water or orange juice
Method
1. Make the berry coulisPlace the thawed berries, icing sugar and water or orange juice in a blender or food
processor and purée until smooth. For a smoother coulis, pass through a fine sieve to
remove the seeds. Refrigerate until ready to serve.
2. Prepare the sponge
Preheat the oven to 190°C. Line a 23 x 30cm sponge roll tin with baking paper, making sure
the paper comes up two sides of the tin.
Beat the eggs until pale, light and thick. Gradually add the sugar and continue beating until
the mixture is very thick.
Sift the cornflour and self-raising flour together two or three times. Sift into the egg mixture
folding between sifts, add the vanilla, then gently fold everything together until just combined
and no pockets of flour remain. Take care not to knock too much air from the mixture.
Preheat the oven to 190°C. Line a 23 x 30cm sponge roll tin with baking paper, making sure
the paper comes up two sides of the tin.
Beat the eggs until pale, light and thick. Gradually add the sugar and continue beating until
the mixture is very thick.
Sift the cornflour and self-raising flour together two or three times. Sift into the egg mixture
folding between sifts, add the vanilla, then gently fold everything together until just combined
and no pockets of flour remain. Take care not to knock too much air from the mixture.
3. Bake
Spread the mixture evenly into the prepared tin. Bake for 12–15 minutes, or until lightly
golden and the sponge springs back when gently pressed.
4. Roll while warm
Turn the hot sponge out onto a clean tea towel. Carefully peel away the baking paper and
trim the edges if needed.
Starting from one short end, roll the sponge up with the tea towel inside it. Leave rolled until
completely cool. This helps the sponge hold its shape and prevents cracking later.
5. Fill the roll
Once cool, gently unroll the sponge. Spread with a generous layer of berry coulis (or jam),
followed by a generous layer of whipped cream.
Scatter over the fresh berries, or well-drained thawed berries.
Carefully roll the sponge back up and cover until serving.
6. To serve
Place seam-side down on a serving plate and dust generously with icing sugar and place
extra berries on top if you wish. Serve in slices with extra berries, berry coulis and whipped
cream alongside.