Quick and Easy Sweet Marmalade Cake Rolls

Quick and Easy Sweet Marmalade Cake Rolls

Table of Contents

Ingredients:

4 eggs
120g flour
4 tsp icing sugar, plus extra for dusting
8g baking powder
2 tbsp oil (vegetable or your preference)
1 tbsp lemon juice
Wild fruit marmalade, for filling
Coconut flour, for dusting

Preparation:

  1. Beat the Eggs and Sugar: In a large mixing bowl, whisk together the eggs and icing sugar until the mixture is pale and frothy. This step is crucial for creating a light and airy texture in the cake.
  2. Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder. This ensures your cake rolls will be fluffy and rise beautifully.
  3. Make the Batter: Gradually fold the dry ingredients into the egg mixture, being careful not to deflate it. Add the oil and lemon juice, folding gently to incorporate everything into a smooth batter.
  4. Cook the Cake: Pour the batter onto a large, microwave-safe flat dish or a silicone baking mat that fits in your microwave. Spread the batter evenly. Microwave on high for 2-3 minutes or until the cake is fully set. Microwave power levels can vary, so keep an eye on it to prevent overcooking.
  5. Add the Marmalade: Once the cake is cooked and slightly cooled, spread a generous layer of wild fruit marmalade over the surface. If the cake is too hot, the marmalade might run, so allow it to cool just enough.
  6. Roll the Cake: Start from one edge and carefully roll the cake into a log. The warmth of the cake will make this easier, but be gentle to avoid cracks.
  7. Garnish: Dust the cake roll with coconut flour (or desiccated coconut) and additional icing sugar for a sweet finish.
  8. Serve: Slice the roll into portions. This dessert is best enjoyed fresh and can be served either slightly warm or at room temperature.
See also  Lemon Pound Cake with Condensed Milk Glaze Recipe