Super fluffy temptations

Today I share with you the secrets of my Grandma’s super fluffy apricot jam roulade. A jam roulade is a very popular and traditional cake with spongecake dough. You might also know it under the name roly poly, sponge roll or jam roll.

So, what does make my granny's recipe better than others? Let's reveal some of the secrets...

  1. She uses more sugar. A lot of jam roulade recipes need the same amount of flour and sugar. My granny though uses 50% more sugar than the standard recipes!
  2. Granny also uses more butter.
  3. She only uses really fresh eggs.
  4. She folds in the ingredients carefully and bit by bit. This way, she can adjust the amount of flour and sugar, depending on the size of the eggs.
  5. She uses homemade apricot jam.

My grandma and I shot a video with the instructions for the perfectly fluffy jam roulade dough: 

If you liked the grandma video, you can see even more on the Youtube channel of Vienna Sunday Kitchen:

Have fun baking!

super fluffy apricot jam roulade

Here is the recipe for the jam roulade

Here is the recipe for the jam roulade

 Preparation Time: 20 minutes

 Cook Time: 15 minutes

 Servings: 15 portions


  • 6 fresh
  • 120g flour
  • 180g caster sugar
  • 1-2 teaspoons of butter liquid, lukewarm
  • 2 teaspoons vanilla extract or 2 pc. vanilla sugar (16g)
  • 3/4 teaspoon of baking powder
  • 250g apricot jam
  • caster sugar for decoration
  • 1 teaspoon butter, to grease the baking paper
  • flour to dust the greased baking paper        

apricot jam roulade


  1. Grease baking paper with butter and dust with flour.
  2. Separate eggs, beat snow very stiff.
  3. Mix flour, caster sugar, baking powder and vanilla.
  4. Bit by bit, mix egg yolks with snow. Add the remaining ingredients and the butter.
  5. Put on baking sheet and bake at 200°C (~390°F) in a preheated oven for about 10-15 minutes.
  6. Immediately after baking, spread jam on top. Use the baking paper on the underside to form a roll.
  7. Shortly before serving, sprinkle with caster sugar.


If the biscuit is filled with a cool mixture (for example with curd cheese) do not brush immediately after baking.

Top the baked dough on the top with a baking paper, roll it up without filling. Let it cool and then roll back up carefully, remove upper baking paper. Brush with filling and roll up again.