Cake roll with jam and cream

Cake roll with jam and cream (Rotolo con marmellata e panna) is a delicious, fluffy cake with a mouthwatering, rich filling. Delicious, to say the least!

This roll is a perfect spring dessert. A quick and easy recipe for an all-you-can-eat sweet roll.

Serve it as an accompaniment to tea with friends or as an end to a meal, you’ll look great.

With the step by step photo recipe you can make a beautiful and perfect dessert.

Depending on how thin the slices will be, with this dessert, you can serve 10-12 slices. So many people will enjoy this sweet treat or you can enjoy it for several days.

To make the preparation of this rolled cake easier, you can watch my Cream and Nutella Roll video from my Italian blog. In the video, the recipe is a bit different from the one described here but the process, once the cake is baked, will be identical. And this will help you in the realization of the Cake roll with jam and cream.

Cake roll with jam and cream
Cake roll with jam and cream

Video recipe of the day

  • DifficultyEasy
  • CostCheap
  • Preparation time30 Minutes
  • Rest time1 Hour
  • Cooking time10 Minutes
  • Serving10
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityEvergreen


For the sponge cake

4 eggs
70 g potato starch
70 g flour
1 teaspoon baking powder
100 g sugar
1 teaspoon vanilla extract
1 pinch salt

For the filling

150 ml sugared vegetable cream
160 tablespoons blueberry jam

For dusting

q.s. icing sugar


2 Bowls
1 Mixer
1 Baking Tray
1 Spatula

Step by step to prepare the Cake roll with jam and cream

The sponge cake

Crack the eggs and separate the egg whites from the yolks.

With an electric whisk, beat the egg whites with the sugar until frothy. (photo 1).

Add the egg yolks and vanilla extract and beat again until the mixture is bulky. (photo 2).

Cake roll with jam and cream

After this combine the flour with the sifted starch and baking powder (photo 3) and mix with a wooden spoon or spatula (photo 4-5). Stir gently, using bottom-up motions so the mixture doesn’t come apart.

Pour batter into baking pan

Grease the bottom and sides of a 30×40 cm baking dish with butter. Line the baking pan with baking paper on the sides as well.

Pour batter into baking pan (photo 6) and spread it out evenly with a long l-shaped spatula (photo 7-8).

Bake the sponge cake

Cake roll with jam and cream

Bake in a preheated ventilated oven, at 350°F (180°C), for about 8-10 minutes.

If you have a static oven, bake at 400°F (200°C) for about 10-12 minutes.

Test the baking with a toothpick test: inserted in the center of the cake, it should come out dry.

Roll in the tea towel

Once the pastry is baked, lift it out with all the baking paper and invert it onto a dampened tea towel.

Gently remove the baking paper and roll the sponge cake from the short side, helping yourself with the cloth. Allow to cool.

You can also roll the sponge cake in a sheet of baking paper and close it in a damp cloth to cool. This will help it retain moisture so it doesn’t dry out and break.

Tip. To see the complete steps of roll preparation, you can watch my cream and nutella roll video. It’s a little different preparation but once baked, the process is the same.

Stuff the roll

Whip the sweetened vegetable cream.

Soften the jam if it should be too hard.

Once cooled, gently roll out the sponge cake. Spread a layer of jam over the entire surface, leaving a clean edge.

Pour the whipped cream on top of the jam and level with a spatula.

Roll up the roll again with the tea towel, without tightening too much.

Place in the refrigerator for at least an hour to firm up and stabilize the roll.

Time of serving

At the time of serving, remove the towel, cut the ends of the roll with a knife with a smooth and well-sharpened blade.

Arrange the roll on the serving plate and coat it liberally with powdered sugar.

Cake roll with jam and cream

How to store Cake roll with jam and cream

The roll with cream and jam will keep in the refrigerator for 3-4 days, closed in an airtight container.
If you want to freeze it, I recommend freezing it without the filling. At the time of serving, let the rolled sponge cake thaw at room temperature then stuff it as per the recipe.

If you’ve tried this recipe or any other recipe on the blog, don’t forget to rate the recipe and let me know how you liked it in the comments below.

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Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.

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