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Photo of Mini jam sponge rolls by WW

Mini jam sponge rolls

Total Time
25 min
15 min
10 min
Need to serve a sweet fast? Look no further. This traditional jam roll only takes 10 minutes to cook, making it perfect for last-minute cooking



2 medium

Caster sugar

½ cup(s), (110g)

White self-raising flour

¾ cup(s), (105g)

Skim milk

2 tbs, hot

Reduced fat oil spread

2 tsp, melted

Caster sugar

1 tbs, extra

Berry jam

½ cup(s), (160g), blackberry


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 25cm x 30cm (base measurement) Swiss roll tin with oil. Line tin with 1 sheet of baking paper, allowing paper to hang over the 2 long sides.
  2. Using electric beaters, beat eggs and ½ cup (110g) sugar in a small bowl for 3–4 minutes or until thick and creamy. Sift flour 3 times. Combine hot milk and melted spread in a small jug. Gently fold flour and milk mixture into egg mixture until sponge mixture is just combined. Spread sponge mixture evenly into prepared tin. Bake for 10–12 minutes or until it springs back when touched.
  3. Meanwhile, place a piece of baking paper slightly larger than the tin on a flat surface and sprinkle evenly with extra sugar. Turn cooked sponge immediately onto paper and peel lining paper away. Trim crusty sides of sponge and cover with a clean tea towel. Using your hand, press sponge to flatten slightly. Cool.
  4. Cut sponge and baking paper underneath in half crossways to make 2 pieces. Spread jam over both sponge pieces. Starting from 1 long side and using paper as a guide, tightly roll each sponge. Cut each sponge roll into 6 mini rolls. Serve.