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Jelly Roll

Jelly Roll

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
BARB MAXWELL

BARB MAXWELL

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BARB MAXWELL
383

BARB MAXWELL

6/6/2004

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 happen to like homemade strawberry freezer jam. Also, this recipe does NOT require the milk to be 2%. Whole milk is fine. And, for optional added elegence, you can use a creamed mixture of 8 oz cream cheese, (softened) 1 cup confectioner's sugar and 1 tsp of vanilla. Beat until creamy and spread on roll before spreading jam if desired. This creamed part is just a nice added bonus. Sorry, I don't know why this were changed or left out of the recipe.

The Dutch Girl
113

The Dutch Girl

11/16/2010

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, add corn starch (1/3 corn starch to 2/3 flour). High gluten flour is good for breads and pizza dough, not jelly rolls. 2. Be sure you are not OVERBAKING the cake, this will dry it out and cause it to break. Try the lower end of the baking time first. Overbaking is the most common issue. 3. Roll the cake while still warm, if you wait too long after removing it from the oven it will break. If you do experience breaking while rolling, do not throw away your cake, cut it into petite fours and fill them as normal. You can salvage what you have and make it useable and still yummy.

mrsm103
62

mrsm103

4/3/2006

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.

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