METHOD

Quince preparation

Peel and core the quinces, then wrap the cores and pips in muslin (cheesecloth) and place in a large saucepan. Cut each quince into eight wedges and add to the pan along with the sugar, vanilla and cinnamon. Pour in 1 litre (4 cups / 35 fl oz) water and bring to the boil, then reduce the heat to very low. Cover and simmer for 8–10 hours, until the quince is deeply coloured and completely soft (it should be smooth enough to blitz into a paste).

Allow to cool, then strain, reserving the liquid. Discard the vanilla bean and cinnamon stick. Combine the quince and some of the reserved liquid in a bowl and use a hand-held blender to blend to a smooth, spreadable paste.

Sponge sheet

Preheat the oven to 200°C (400°F). Grease a 30 × 35 cm (12 × 14 inch) baking tray and line with baking paper.

Place the eggs in the bowl of an electric mixer fitted with a whisk attachment. Add the sugar and vanilla and whisk on high speed for 5–6 minutes, or until very thick and pale.

Sift the flour and cornflour together. Gently fold half of the flour mixture into the eggs using your hand or a large spoon, then fold in the remaining flour, working quickly and carefully.

Place the melted butter in a large bowl. Fold in a small amount of the egg mixture to loosen it, then gently fold in the remaining egg mixture, taking care not to knock out too much air.

Spoon the batter into the prepared tray and spread evenly. Bake for 5 minutes, then remove from the oven and leave in the tin to cool completely.

assemble

Lift the sponge from the tin using the baking paper and place on a clean work surface. Spread three-quarters of the sponge with the quince paste in a layer about 5 mm (¼ inch) thick.

Combine the crème pâtissière and mascarpone in a bowl, then spread a 5 mm (¼ inch) layer evenly over the quince.

Starting from one of the long sides, roll the sponge up tightly. Rest the roll seam-side down. Sprinkle the bench lightly with caster sugar and gently roll the sponge back and forth to coat.

Cut into 2 cm (¾ inch) slices and eat.

note

Jam rolls are best enjoyed soon after baking. They will keep in an airtight container in the fridge for up to one day.