Jelly Roll

Jelly Roll

41
BARB MAXWELL 15

"This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make."

Ingredients

20 m servings 236 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
  2. Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
  3. Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
  4. Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
  5. Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.
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Reviews

41
  1. 42 Ratings

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I wanted to make a couple comments since I am the one who submitted this recipe and parts were edited out or changed before posting. First, any flavor of jam will do. Use your favorite. I just...

This recipe is perfect. If you have problems with breaking there are a few things you need to check or be aware of: 1. Using cake flour or a low gluten flour is best. If this is not available, ...

I am an expert at making other cake rolls - I followed this recipe exactly and it was a very dry crumbled mess. I can't recomend this.