Plum Jam and Vanilla Mascarpone Roulade

I share my mum’s love for Roulades. Swiss Rolls, as they are known in bakeries here. When we were kids, my mum would make a simple butterless sponge sheet and slather it with store-bought mixed fruit jam and roll it up tightly. This would be our 4 o’clock snack or make its way to our snack boxes for school. If she were making it for a more adult audience, she would sometimes fill the roulade with lemon curd.

I like butterless sponges because they let you go mad with fillings and toppings–like a blank slate for decadence. I had some fresh, homemade plum jam (which I’ve infused with some homemade 2-year old vanilla extract) and a tub of mascarpone lying in the house. I was also back home after a rather longish post-surgery stay at mum’s. On a whim, I decided I wanted to make the roulade for a homecoming treat for myself. (Ok, basically I just wanted a treat because I was craving some. So there.)

I pulled out the swiss roll tin I had flicked from my mum’s kitchen and got to work. In less than an hour, I was in roulade heaven. With a cup of tea on the side, it was perfection in a roll.

Roulade

Here’s the recipe:

Plum Jam and Vanilla Mascarpone Roulade

Ingredients:

  • 3 eggs
  • 90 gms. flour
  • 90 gms. caster sugar
  • 1 tsp. vanilla extract
  • a pinch of salt
  • 1/2 tsp. baking powder
  • 3 tbsp. jam (I used homemade plum jam but you could use any berry jam you like; even marmalade)
  • 5 tbsp. mascarpone, softened
  • 1/4 tsp. vanilla paste or powder
  • 2 tbsp. icing sugar + for dusting

Method:

  1. First,prepare your tin by greasing with butter and lining well with parchment.
  2. Then, make the sponge. Sieve the flour, salt and baking powder together in a mixing bowl and keep aside.
  3. Over a pan of gently simmering water, place another mixing bowl (taking care not to let the bottom of the bowl touch the water). Add the caster sugar and eggs to this bowl and beat using an electrical beater until light and foamy. Add the vanilla and beat again until the beaters leave a trail of eggy mixture once lifted. Remove from heat.
  4. Gradually add the sieved flour mixture to the beaten and incorporate well with a very light hand using a sharp-edged instrument such as a palette knife. Using a blunt edged spoon or spatula will destroy the volume you worked up by beating the eggs.
  5. Pour into the prepared tin and bake at 200 degrees centigrade for about 15-20 minutes until a toothpick comes out clean.
  6. Meanwhile, make the mascarpone filling by mixing the mascarpone, vanilla, and icing sugar together.
  7. On a working surface or chopping board, lay another large piece of parchment. Tip the sponge over on this. Immediately spread the jam on the warm sponge. Next, spread the mascarpone filling.
  8. With the aid of the parchment, roll up the sponge taking care not to crack it–the faster the better! Wrap in the same parchment, quite tightly.
  9. Leave in the fridge to cool–about half an hour.
  10. Serve with a final dusting of icing sugar and a side of tea.

 

Comments (2)

  1. Anjali July 1, 2013 at 8:17 am

    Wow your Mom baked all those goodies, mine made only steamed rava cake. This roulade I have drooled all the way from FB to here. Now your butter less sponge would have been wonderful if I could bake it eggless. Will it work with curd as egg replacer?

  2. Jyotsna Godbole July 21, 2013 at 6:24 am

    wha should be the size of the baking tray?t

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