How to Make a Jelly Roll
This jelly roll cake is moist and spongy with a delicious, sweet filling. It looks stunning on the dessert table, whether it's for a holiday party, potluck, family dinner, baby/bridal shower or birthday.
Servings: 10 slices
Calories: 229kcal
Equipment
Ingredients
- 3 large eggs
- 1 cup white sugar
- ⅓ cup water
- 1 ½ teaspoons vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup strawberry jelly or your favorite jelly - or seedless jam (you can use up to 1 cup jelly)
- powdered sugar sifted - for dusting
- butter to grease the pan
Instructions
- Preheat the oven to 375°F. Line a jelly roll pan (10” x 15” with 1” high sides) with a piece of parchment paper, making sure it’s a bit longer than the pan so that removing the cake is easier later. Grease the parchment with a generous amount of butter. You want to get all of the way to the edges, basically anywhere the batter will be touching. Set aside.
- Beat the eggs with an electric mixer for about 5 minutes, until very thick and airy.3 large eggs
- Gradually add the white sugar, until combined. It will get thicker as you add the sugar. Add the water and vanilla extract and continue mixing at low speed.1 cup white sugar, ⅓ cup water, 1 ½ teaspoons vanilla extract
- Combine the flour, baking powder, and salt. Add it to the egg/sugar mixture a little at a time. Mix just until it is smooth.¾ cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- Pour the batter into the prepared pan, spreading it out fully.
- Bake in the preheated oven for 12 to 15 minutes, or until lightly golden and a toothpick comes out clean when inserted into the center of the cake.
- Meanwhile, lay out a clean dish towel on the counter and sprinkle it with a generous amount of powdered sugar. Once the cake is baked, loosen the cake from the edges of the pan and flip it over onto the dish towel.
- Remove the parchment slowly by pulling it across (not straight upwards) and trim off any hard edges, if needed.
- Keep working while the cake is still hot so that it doesn’t break while rolling and filling with jelly. Carefully roll the cake up with the towel starting from the narrow end, forming a log.
- Transfer to a wire rack and let cool for 30 minutes.
- Once cooled, carefully unroll the cake. Spread the jelly over the cake evenly and then roll it up again. Wrap it up with plastic wrap and chill in the refrigerator for 30 minutes.¾ cup strawberry jelly
- Dust with powdered sugar right before serving. Slice and serve!
Notes
- Filling: You can switch it up with your favorite jelly such as raspberry or grape or even seedless jam. You could even go in an entirely different direction and use Nutella (chocolate hazelnut spread) and softened cream cheese.
- Cake Rolling Tip: You are not cooling the cake after baking. Transfer and roll while still warm, right out of the oven, so that it's flexible. This is the trick to avoiding cracking!
- Jelly Tip: Before spreading the jelly, I like to mix it around with a spoon to loosen it up and make it more spreadable. This will help the jelly layer to be more even. The less friction on the cake, the better.
- Room Temperature and Fridge Storage: You can store it for up to 1 day at room temperature. It can also be stored in the fridge for up to 3 to 5 days. Regardless, make sure it is tightly wrapped in plastic wrap or in some sort of airtight container.
- Freezer Storage: Wrap it tightly in plastic wrap and then a layer of foil. Freeze for up to 3 months.
Nutrition
Calories: 229kcal | Carbohydrates: 51g | Protein: 3g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 92mg | Potassium: 99mg | Fiber: 1g | Sugar: 37g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
