Quince jam roll with cocoa glaze

Rolled with Quince Jam and Cocoa Glaze

I often find myself with a jar of quince jam forgotten in the cupboard, and when I have a few eggs accumulating in the fridge, I get started on this roll. It’s quick to make, the ingredients are simple, and there’s no hassle involved. The sponge cake comes out fluffy, the jam spreads easily while it's warm, and the cocoa glaze is poured on at the end, after the roll has cooled for a bit.

Quick Info

Total Time: approx. 1 hour
Preparation Time: 20 minutes
Baking Time: 10-15 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe Type: quick dessert, suitable for any day

Ingredients

Sponge:
- 70 g flour
- 20 g cornstarch
- 90 g sugar
- 3 eggs
- 1 packet vanilla sugar
- zest of half a lemon
- a pinch of salt

Filling:
- 300 g quince jam (or any jam of your choice)

Glaze:
- 80 g milk
- 60 g butter
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoons sugar

Instructions

1. Preheat the oven to 170°C. Prepare a classic baking tray and line it with parchment paper.

2. Separate the eggs. In a bowl, beat the egg yolks with the sugar, lemon zest, and vanilla sugar until creamy and light in color.

3. Sift the flour with the cornstarch and gradually incorporate them into the yolk mixture, stirring continuously with a spatula or wooden spoon.

4. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.

5. Gently fold the beaten egg whites into the yolk mixture, stirring slowly from the bottom up to avoid deflating the batter.

6. Pour the batter into the prepared tray and spread it evenly in a thin layer.

7. Bake the sponge for 10-15 minutes, until it has a slight color and passes the toothpick test. Don’t leave it too long, or it will dry out.

8. Remove the tray from the oven and invert the sponge (with the parchment paper) onto a clean towel directly on the work surface.

9. Immediately spread the quince jam over the entire surface of the sponge while it’s still warm.

10. Roll the sponge tightly, using the parchment paper to help, then let the roll cool for about 20 minutes. Keep it covered to prevent it from drying out.

11. While the roll cools, prepare the glaze. Place the milk, butter, cocoa, and sugar in a small pot over heat. Stir continuously and bring to a boil until the glaze thickens. Remove from heat and let cool.

12. Once the roll has cooled, remove the parchment paper, place it on a serving platter, and pour the cocoa glaze over it. Smooth the glaze with a knife or spatula.

13. Refrigerate the roll for at least 30 minutes to allow the glaze to set.

14. Cut the roll into slices and serve.

Why I Make This Recipe Often

Because it doesn’t require complicated techniques and I don’t need special ingredients. If I have jam and a few eggs, the roll is ready in an hour. It slices well, can be packed for lunch, and stays soft even the next day. I often improvise with different jams, depending on what I have on hand.

Tips and Variations

Tips

- The egg whites should be beaten well, but not too stiff, or they won’t incorporate easily.
- Don’t bake the sponge too long, or it will crack when rolling. I check it after 10 minutes.
- If the glaze seems too thick, you can add a little more milk.
- I roll the sponge while it’s warm; otherwise, it may crack.

Substitutions

- Quince jam can be replaced with any thicker jam – sour cherries, plums, apricots, raspberries.
- Instead of cornstarch, you can use flour, but the texture will be less fluffy.
- Vanilla sugar can be replaced with vanilla extract.

Variations

- For a tangier flavor, I use sour cherry or currant jam.
- For a different aroma, I add a bit of cinnamon to the sponge.
- You can also add a thin layer of chopped nuts between the sponge and the jam for more texture.

Serving Ideas

- The slices can be decorated with extra glaze or a dusting of powdered sugar.
- It pairs well with plain tea or coffee.
- If there are leftovers, refrigerated slices can be served the next day.

Frequently Asked Questions

1. Can I use a different type of jam?
Yes. Any thicker jam works; just make sure it’s not too runny to avoid soggy sponge.

2. Can the roll be frozen?
I don’t recommend it; the texture of the sponge and glaze changes upon thawing.

3. The sponge cracked when rolling. What did I do wrong?
Most likely it sat too long before you rolled it or was baked too hard. It cracks more easily if it’s dry.

4. Can I make the glaze without butter?
You can try using a little oil or just milk, but the glaze won’t set as well and won’t have the same consistency.

5. What size is the tray?
A standard baking tray works well. It doesn’t have to be perfect, but the sponge should be spread in a thin layer.

Nutritional Values

Approximately, per slice (out of 10 slices):
- approx. 190-220 kcal
- 4 g protein
- 8 g fat
- 32 g carbohydrates

Values may vary depending on the type of jam and how much glaze you use at the end.

Storage and Reheating

The roll keeps well in the fridge, covered, for up to 2 days. The sponge doesn’t dry out quickly, and the glaze holds up. There’s no need to reheat it; it’s served cold or at room temperature. If it sits longer, the sponge may become a bit moist from the jam, but it won’t spoil quickly.

 Ingredients: 70g flour, 20g cornstarch, 90g sugar, 3 eggs, 1 packet of vanilla sugar, zest of 1/2 lemon, 1 pinch of salt, 300g quince jam. Glaze: 80g milk, 60g butter, 4 tbsp unsweetened cocoa, 4 tbsp sugar.

 Tags:  sweet roll