Jam Sponge Roll (Paleo & SCD)

Did you take Cooking classes in High School?
I did and they are some of my favorite memories with my friends.  We learned how to make different types of pastry, pies, cookies and I vividly remember making the jam sponge roll.  I was so thrilled when it worked.  It's really not as difficult as you'd think.

I am SO excited to bring you this Jam Sponge Roll recipe!  You have no idea!  I've been changing and redoing this recipe so many times that my freezer is full of sponge and my family are as thrilled as I am that I think it's now 'Just Right'.  :)  Lots of Woo Hoo-ing in my house this morning.  (Yes, I think it's funny that I'm so excited but thankfully my family humors me.)
The photo is of the sponge with a raspberry coulis and coconut cream filling.  I actually think it looks and tastes better with the blueberry jam and coconut cream, but my family told me that it was fine and that, no, I shouldn't make another one for the photo.  LOL.
Anyway, hope you love it!  It's soft, moist and slices beautifully. :)


Jam Sponge Roll

Prep time: 20 mins
Cook time: 12-15 mins

Ingredients:
6 eggs, separated 
1/3 cup honey
1/2 cup coconut flour 
1/2 teaspoon baking soda
1/4 teaspoon vanilla powder

For filling:
1 can coconut cream (chilled in fridge overnight) 
1/2 cup jam or 1/4 cup coulis  (See my easy jam recipe here.)

Instructions:

• Heat oven to 170 degrees Celsius (338F)
• Line a 24 x 30cm (base measurement) Swiss roll pan with baking paper.
• Beat egg whites with electric beaters until they form soft peaks.
• In a separate bowl, beat egg yolks and honey until pale yellow. (1-2 mins)
• Add coconut flour, vanilla powder and baking soda to yolks & honey and beat until well combined.
• Using a metal spoon, mix 1/3 of the egg white mixture into the egg & flour mixture.
• Gently fold in the remaining egg whites.
• Spread into lined pan and bake for 12-15 mins until golden brown.
• When cake comes out of the oven, lift it from the pan using the baking paper.
• Leaving the cake on the paper, start from the short end and roll the cake into a log. 
• Place in fridge to cool with seam side down.
• While cake is cooling, use electric beaters to beat the coconut cream that has separated to the top of the can. (About 1 cup)
• Fold the jam through the whipped coconut cream.
• After cake has cooled, unroll and spread the coconut cream & jam over the top of the cake.  
• Using the paper as a guide, re-roll again from the short side.
• Sprinkle top with coconut flour if you like.
• Serve straight away, or store in the fridge.  Tastes great the  next day if you have any leftovers!

Notes:

• I've tried this with blueberry jam and it is fabulous, BUT the blueberries turn the coconut cream an unattractive colour if you keep it until the next day.  If using blueberry jam, eat straight away! :)
• This cake also works with just jam and no coconut cream.
• If you're in a hurry, you can cool your cake in the freezer, but don't leave it there too long.