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Jam roly poly
Jam roly poly
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Raspberry jam-filled cake roll, ideal for elegant tea time.
Ingredients:
  • 225g self-raising flour
  • 10.00 gm baking powder
  • 100g chilled unsalted butter, chopped
  • 55g caster sugar
  • 125ml milk
  • 230g jam
  • Raspberry jam, extra, to serve
  • Vanilla ice-cream or custard, to serve
Instructions:
  • In a large bowl, mix the flour and baking powder. Incorporate the butter by rubbing it with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Pour in the milk and use a knife to combine thoroughly. Shape the mixture into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • Sprinkle flour on a clean work surface. Roll out the dough into a 25x30cm rectangle. Evenly spread the jam over the dough. Roll the dough from the short end to cover the filling. Wrap the dough in pleated baking paper and then in pleated foil, leaving room for the roll to expand. Seal the ends. Steam over simmering water for 2 hours or until fully cooked. Remove from heat and enjoy!
  • Slice the roly poly and enjoy while warm with a side of ice cream or custard.

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