Jam Roll


  • 3 eggs, separated
  • 185g caster sugar
  • 1/2 tsp salt
  • 110g self-raising flour
  • 1 tablespoon golden syrup, combined with 1 tablespoon boiling water
  • 190g TGS Co Crushed Strawberry Conserve or Rhubarb & Strawberry Jam


  1. Whisk egg whites until soft peaks form, then gradually add 110g caster sugar and whisk until firm peaks form and mixture is soft and glossy
  2. Add egg yolks one at a time, whisking until just combined
  3. Sift flour and salt into a bowl twice
  4. Add golden syrup mixture and sifted flour to egg mixture, using a metal spoon gently fold until just combined
  5. Spoon mixture into a baking paper-lined 26x32cm swiss roll tin
  6. Gently smooth top then bake at 180C for 12 minutes or until top springs back when pressed
  7. Scatter remaining sugar 1cm from end of a clean tea towel to cover an area the same size as the cake tin
  8. Carefully invert cake over sugar and peel away base paper
  9. Using a serrated knife, trim short ends of hot cake, then, using towel as a guide, roll up from a short side and leave to cool wrapped in the towel
  10. Carefully unroll cake, spread with jam, leaving a l cm border, then re-roll and place seam side down on a plate
  11. Cut into slices and serve


  1. Serve with cream or ice cream