Uninvited Guest Cake

A few times I've found myself needing a quick dessert with few ingredients when someone shows up unexpectedly or just when I'm craving something sweet yet simple. The 'Uninvited Guest' cake is one of those recipes I've made several times, precisely because you don't need anything complicated and you don't have to spend much time in the kitchen. It can be made with what you already have at home and it's the kind of roll that you can fill with any jam or cream you have on hand.

Quick Info

Total time: approximately 45 minutes
Preparation time: 15 minutes
Baking time: 25 minutes
Servings: 10-12 slices (large tray, 34 x 40 cm)
Difficulty: easy
Recipe type: quick roll, homemade dessert, ideal for unexpected visits

Ingredients

5 eggs
10 tablespoons flour
10 tablespoons sugar
10 tablespoons water
5 tablespoons oil
pinch of salt
1 packet baking powder
grated orange or lemon zest (to taste)
1 packet vanilla sugar
Filling: apricot jam, Finetti, marmalade, cream, pudding – whatever you have on hand
Glaze: powdered vanilla sugar or melted chocolate

Preparation Method

1. Separate the 5 eggs. Put the egg whites in the refrigerator until needed. I've noticed that cold egg whites whip better.

2. In a large bowl, mix the egg yolks with the sugar, vanilla sugar, oil, water, and grated orange zest (or lemon). The mixture should be homogeneous.

3. Mix the flour with the baking powder in a separate bowl.

4. Take the egg whites out of the fridge. Sprinkle a pinch of salt over them and whip them until stiff peaks form.

5. Gradually fold in the flour (mixed with the baking powder) and the whipped egg whites into the yolk mixture. Add a little at a time, alternating, and gently fold with a spatula from the bottom up to avoid deflating the mixture.

6. Prepare a large tray, about 34 x 40 cm, lined with parchment paper. Pour the batter and level it out.

7. Place the tray in the preheated oven at high heat (200°C if you have an electric oven) and leave it for 5 minutes. Then reduce the heat to low (about 160°C) and continue baking for another 20 minutes. The cake is done when it starts to turn a light golden color and passes the toothpick test.

8. While the cake is baking, prepare a clean kitchen towel. Wet it well with water, then wring it out and spread it on the work surface.

9. Remove the cake from the oven and turn it out directly onto the damp towel. Carefully remove the parchment paper.

10. Roll the cake tightly in the towel while it is still hot. Leave it like that to cool completely. If the cake is rolled while warm, it won't crack when you unroll it.

11. Once cooled, unroll it from the towel and spread your preferred filling – I usually use apricot jam, but any cream or marmalade works.

12. Roll the cake up again, this time without the towel.

13. Finally, sprinkle powdered vanilla sugar on top or drizzle with melted chocolate if you want it to be a bit more festive.

Why I Make This Recipe Often

It's one of the easiest cakes when I want something quick and don't feel like complicated recipes. I find it useful that the cake is soft and easy to roll, it doesn't stick to the towel, and the filling combinations depend only on what you have in the cupboard. It stays fresh the next day and doesn't dry out quickly.

Tips and Variations

Tips

To prevent the cake from breaking, I always roll it while it's warm, directly in the damp towel.
Don't whip the egg whites too early – if they sit, they deflate and the cake won't be airy.
The filling should be spread evenly, but not too thick, otherwise it risks spilling out when rolling.
Substitutions

You can use any jam you have on hand, not just apricot. Finetti or another chocolate cream works just as well.
If you don't have an orange, lemon zest makes the cake just as fragrant.
Variations

If you want a more 'chocolatey' roll, you can add a little cocoa to the batter, but not too much at first, so it doesn't dry out.
You can add finely chopped dried fruits to the filling if you want a different texture.
Serving Ideas

The slices should be cut after the roll has cooled well, with a sharp knife to avoid squashing.
It goes well with coffee or as a snack to take away, being easy to transport.

Frequently Asked Questions

1. Can I bake the cake in a different size pan if I don’t have one that big?
Yes, it can also be baked in smaller trays, but the cake will be thicker and you will need to adjust the baking time by a few extra minutes.

2. How do I prevent the cake from sticking to the towel?
I use a clean, well-dampened, and wrung towel. So far, I haven’t had problems with sticking.

3. What can I spread on the cake if I don’t have jam?
You can use any chocolate cream, marmalade, or even thicker pudding.

4. If the cake cracks when rolling, what should I do?
Usually, if it’s not rolled while warm, it can crack. If it does happen, you can cover the 'accident' with more glaze or powdered sugar.

5. Can the roll be frozen?
I do not recommend it, the texture of the cake does not hold up well after freezing.

Nutritional Values

One slice (out of 12) has approximately 160-180 kcal, estimated, depending on the filling.
For one serving: carbohydrates about 30 g, protein 3-4 g, fats 4-6 g.
The values increase if you use Finetti or other more caloric creams.

Storage and Reheating

The roll keeps well in the fridge, covered, for 2-3 days. It doesn't dry out quickly, especially if it hasn't been left uncovered. I do not recommend reheating; it is served cold or at room temperature. If you want, you can leave it out for 10-15 minutes before serving.

Separate the 5 egg yolks from the egg whites, and place the egg whites in the refrigerator. Mix the egg yolks well with sugar, vanilla, oil, water, and orange zest. Combine the flour with the baking powder. Whip the cold egg whites with a pinch of salt. Gradually fold the flour and the whipped egg whites into the egg yolk mixture. Pour the mixture into a large baking tray lined with parchment paper (I used a 34 x 40 cm tray because I don't have a larger one ;)). Place the tray in the preheated oven at high heat for 5 minutes, then lower the heat and bake for another 20 minutes. Before removing the cake, prepare a clean kitchen towel, dampen it, wring it out, and spread it on the table. Once the cake is out of the oven, place it on the damp towel, remove the paper, and roll it up tightly. Let it cool, then unwrap it from the towel and spread it with apricot jam, Finetti, cream, or marmalade (whatever you have at home). Dust with vanilla sugar on top or drizzle with melted chocolate. Enjoy your meal!

 Ingredients: 5 eggs, 10 tablespoons of flour, 10 tablespoons of sugar, 10 tablespoons of water, 5 tablespoons of oil, a pinch of salt, baking powder, grated orange or lemon zest, 1 vanilla, Filling: apricot jam, finetti, marmalade, cream, pudding (any of these), Glaze: powdered vanilla sugar or melted chocolate.

 Tags:  jam roll roll with jam