One of my favorite sweets is probably one that takes the least amount of effort to make. And that is the good old jam roll/rolat sa dzemom. Usually consisting of a plain vanilla sponge cake, spread with homemade jam, and dusted with lots of powdered sugar, this is one of those tried and true humble desserts from my part of the world.

My grandparents grew up eating jam rolls/Rolat, and when times were hard this was even a luxury. Even now when there are so many desserts available, my grandparents still prefer these kinds of sweets. This reminds me of home, of my grandparents, and simpler times.

One version of the traditional jam roll is one made with walnuts incorporated in both the sponge and filling. Walnuts are heavily used in Balkan baking, especially in traditional desserts. I decided to incorporate some in this recipe as a nod to both tradition and well, because it’s delicious!

This is a great make-ahead dessert. Keep the roll in the refrigerator, and about an hour before serving, take it out and let it come up to room temperature.

Rolat sa Dzemom i Orasima / Jam Roll with Walnuts

Recipe by The Balkan HostessCourse: DessertCuisine: Balkan, Serbian

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 tablespoons (30 ml) milk
1 teaspoon (4 g) baking powder
6 large eggs
4 tablespoons (24 g) ground walnuts
6 tablespoons (47 g) flour
6 tablespoons (75 g) granulated sugar
1 cup (300-350 g) jam of choice
1 teaspoon (5 ml) vanilla extract
Powdered sugar for dusting (optional)

Directions

Separate the egg whites and yolks. Add the granulated sugar to the egg whites and with a stand or hand mixer, whip together about 5 minutes until stiff peaks form and the sugar has dissolved.
Add egg yolks to the egg whites one at a time until all combined, mixing on low. Turn off the mixer switch to a spatula at this time.
Preheat oven to 350 F (175 C). Line a jelly roll baking sheet with parchment paper. Set aside.
To the egg mixture, add in the milk, flour, baking powder, vanilla extract, and 2 tbsp of the walnuts. Use the spatula to fold in the ingredients and combine.
Transfer the batter to the parchment-lined baking sheet and spread it out evenly.
Bake for 20-25 minutes or until golden brown, springs back, and a toothpick inserted comes out clean.
While the sponge cake is baking, wet a dish towel lightly, making sure to wring out any excess water. Lay the dishtowel on a flat surface.
When the sponge cake is baked, carefully remove the baking sheet from the oven, and immediately turn upside down onto the dishtowel. The top of the sponge will now be on the bottom.
Slowly peel off the parchment paper. Using the dishtowel as an aid, carefully roll the cake and towel from the wide end, being carefully not to roll too tight or to squeeze the delicate cake.
Let the roll cool like this to room temperature, about 30-40 minutes.
Once the roll is cool, unroll it and trim off the ends.
Mix the jam and 2 tablespoons of walnuts together. Spread the sponge cake with the jam mixture and re-roll it.
Refrigerate the roll for 15 minutes, sprinkle with powdered sugar and serve.