Few homemade desserts are as inviting as a freshly baked sponge roll. Its golden exterior, delicate texture and sweet fruit filling make it a timeless favourite for family gatherings and afternoon treats.

This traditional Australian-style jam roll requires just eight ingredients and approximately half an hour of preparation and baking. Although the finished cake looks impressive, the method is surprisingly straightforward.

The secret is creating an airy sponge, spreading the filling evenly and rolling the cake while it is still warm.

What Makes This Sponge So Special?

A well-made jam roll should have an even golden colour, a light, moist crumb and a smooth spiral without cracks.

Unlike heavier cakes, this recipe relies on thoroughly whisked eggs to create its delicate structure.

Cream of tartar and bicarbonate of soda help achieve the desired texture, while a carefully measured amount of strawberry jam keeps the layers together.

Timing is especially important. Once the sponge leaves the oven, it must be filled and rolled promptly to prevent cracking.

Ingredients For A Homemade Jam Roll

Servings: 8

Preparation time:15 minutes

Baking time: 14–16 minutes

Difficulty: Medium

3 large eggs

A pinch of salt

125g caster sugar

112g plain flour

¾ teaspoon cream of tartar

60ml milk

½ teaspoon bicarbonate of soda

130g strawberry jam

You will also need a shallow baking tray measuring approximately 38 × 25cm, baking parchment and a clean kitchen towel.

How To Make A Soft Sponge Roll

Step 1: Prepare the oven.

Preheat the oven to 170°C fan. Lightly grease the baking tray and line its base and sides with baking parchment.

Make small cuts at the corners to ensure the paper fits neatly.

Step 2: Whisk the egg whites.

Separate the eggs, placing the whites in a large mixing bowl.

Add the salt and whisk until stiff peaks form.

Gradually add the caster sugar, continuing to whisk until the mixture becomes thick, glossy and the sugar has dissolved.

Step 3: Make the batter.

Add the egg yolks individually, mixing gently after each addition.

Sift together the flour and cream of tartar, then carefully fold them into the egg mixture.

Warm the milk for approximately 15–20 seconds and stir in the bicarbonate of soda.

Gently fold the milk mixture into the batter without removing too much air.

Step 4: Bake the sponge.

Pour the batter into the prepared tray and spread evenly.

Bake for 14–16 minutes, rotating the tray halfway through.

The sponge is ready when it turns golden and springs back when lightly pressed.

Step 5: Add the filling.

Lightly dampen a clean kitchen towel with warm water and spread it across your worktop.

Immediately turn the baked sponge onto the towel and carefully remove the parchment.

Spread the strawberry jam evenly across the surface, reaching the edges.

Step 6: Roll the cake.

Starting from a shorter edge, gently roll the warm sponge into a tight spiral using the towel as a guide.

Leave wrapped for approximately two minutes, then carefully unwrap and transfer to a serving plate with the seam underneath.

Tips For A Beautiful Finish

Avoid overmixing the batter, as this can reduce its airy texture.

Always roll the cake while warm to minimise cracking. A slightly damp towel helps protect the delicate sponge.

For variety, strawberry jam can be replaced with raspberry or apricot preserve.

With its tender sponge, fruity filling and elegant appearance, this classic dessert proves that a handful of everyday ingredients can create something truly delicious.