close-up photo of baked cookies

Rolled jam cookie

11 mins read
It’s always a real trip to dive back into your culinary memories, and to see how much there is a distortion between reality, our feelings, and then our present.
My taste buds hated these wraps. My mum used to buy some from time to time, but not very often. It was she who adored them, with their sugar stuck on top, the jam inside, the very thin roll and therefore the very generous amount of jam. I remember I thought it was too sweet, sickening, but I loved their smell and their little swirled look.
Growing up, I forgot the disgust and I’ve never eaten it again since: that’s how the idea of ​​reworking on this jam-rolled biscuit recipe came to me, and I decided to stay until we listened to it.

Sponge cake to roll vegan

In pastry, the sponge cake is one of the first recipes that you learn, or almost, by passing your CAP: it is a basic recipe that allows you to understand how to work with relatively fragile dough, how to whip eggs, how to obtain a light biscuit like a cloud. I must admit that I loved the sponge cake for its fluffy texture, the sound of footsteps in the snow when you touched the top and it was cooked just right.
It took me a while to work this biscuit there without its eggs as I wanted, because I wanted it to be like that, the kind that you eat easily, with the feeling of swallowing a bit like a sweet wind.

I did not reinvent the powder by reposting this recipe, I took the recipe for the biscuit to roll from my raspberry and pistachio log.
If you are very afraid of sponge cake, one of the big advantages of vegan baking is to greatly simplify the manufacturing process. We are very often on simple mixtures, and this is the case here!
Small point always reminded of your good care: when you prepare a cake without eggs, you compensate for the leavening brought by the eggs with baking powder in particular (good and here we also bet on the cider vinegar + bicarbonate duo) and you have to really be careful to have everything prepared, especially your oven at the right temperature. Once the mixture has been made, as efficiently and quickly as possible, you should put the sponge cake in the oven right away. Otherwise, the more the minutes pass, the more the sponge cake will lose its softness.
In my opinion, that’s really the only difficulty, and once you understand this point, you totally change the game of vegan cakes and you get things that are leavened with a softness that has nothing to envy to the egg recipes.

In terms of ingredients, I favor, as often, soy milk and soy yogurt for their ability to have a profile similar to cow’s milk: it curdles and in our case, in contact with vinegar, it will bring much softer than an oat-based product, for example. It’s up to you to do according to what you have, I’ll give you the optimal recipe, it works with something else, but a little less well, a little less soft.

At the hardware level, I detail a lot in my ebook on vegan baking my choices and why, but you will need a real baking sheet and a paddle, preferably angled!

Garnish your roll with jam: which jam to choose?

Well, you tell me, the question seems trivial, obviously my good lady: the one we want!

My all-time favorite jam is apricot, but that’s less true for wraps! Who knows if it’s a sort of nostalgic habit, I prefer them in jams like strawberry or raspberry.
There’s a whole lot of good advice in my articles on vanilla apricot jambut also on my article on how to make jams more generally.

But a good rolled cookie is a quick rolled cookie, right?

The obsession with refined sugar and just sugar has brought us very shitty products (in particular products based on sugar substitutes with harmful effects on health beyond those of conventional sugar), but among these products, there are also less sweet “jams”. Some do not carry the name jam because it is subject to legal conditions to contain 55% sugar in the finished product (and this includes both added sugar and fruit sugar).
It is a good alternative to make this type of snack and benefit from the syrupy and gourmet side without having the super sweet side.

I made my roll with a very classic strawberry jam. The biscuit is ultimately not that sweet and that makes up for it.
In the same way, I calibrated the quantity of jam so that it is greedy without being excessively sweet: it flavors the roll well without being too much! I even had the luxury of dusting the jam roll with a little icing sugar for presentation. You’ll excuse the anachronism, I didn’t have strawberries to decorate the top of the biscuit, but it was a bit sad when naked.

Finally, a small detail: if we can completely consider all the possible versions of fillings for this roll, I advise you to take jams without pieces so that it is easier to roll AND to cut!
Take a good serrated knife, for example a bread knife, and saw without crushing: this will allow you to preserve the softness of the biscuit and to have a nice clean cut.

Vegan jam roll

The rolled biscuit of your memories, with its soft sponge cake, swirled jam, and a taste of fruit! To be used with all jams, in all seasons.


  • 180 g flour t45-55
  • 100 g Granulated sugar
  • 160 g soy milk
  • 100 g soy yogurt
  • 35 g vegetable oil here deodorized sunflower
  • 1 vs. soup liquid vanilla
  • 1/2 vs. coffee salt
  • 8 g baking powder phosphate free
  • 1/2 vs. coffee bicarbonate shave
  • 1 vs. soup cider vinegar
  • 200 g jam


  • Preheat your oven to 175°C in convection. Also prepare a metal plate for the oven, with parchment paper all over the surface. I advise you not to use your drip pan but a real baking sheet which will give you less trouble to spread the biscuit evenly.
  • In a bowl, weigh the soy milk and yogurt.
  • Add the vinegar and oil and stir: the mixture will thicken slightly.
  • Add the sugar, salt and vanilla flavoring, then mix with a whisk to dissolve the sugar.
  • Weigh over the flour, baking powder and baking soda, taking care to avoid putting the baking powder in contact with the liquid part during the weighing time.
  • Using your whisk, mix vigorously and quickly to obtain a homogeneous mixture.
  • Pour onto the plate (as a note, the plate I use is 40 x 30 cm) and spread with your angled palette or, failing that, whatever you find most relevant in your drawer. The key is to spread it evenly so that cooking and rolling are as easy as possible.
  • Before placing in the oven, tap the plate on the work surface to bring out the few air bubbles, and place in the oven at 175°C.
  • Watch the cooking because depending on the ovens in particular, it can vary: the sponge cake is cooked when the edges start to colour!
  • Take out of the oven and place the biscuit on a clean tea towel for a few minutes, the time to let it evaporate. Sprinkle the tea towel with icing sugar then place the biscuit on it, upside down, so that you can remove the parchment paper.
  • Then roll loosely in the tea towel and leave to cool.
  • Gently unroll the biscuit then spread the jam over the entire surface, providing for a bare edge of jam: when rolling, the jam will naturally escape a little, you might as well anticipate it even if it’s pleasant to lick your fingers.
  • Once the biscuit is rolled, put it on the solder so that it does not move, and keep in the fridge for a few hours: it will be easier to cut it and the jam will have started to soak the biscuit.
  • Take out of the fridge and slice with a serrated knife.
  • The ideal is to keep this biscuit cool, the sponge cake being quite humid, it would be a shame to see it go mouldy. On the other hand, take it out of the fridge when you want to taste it.