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Jelly Roll Cake

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  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 10
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Soft, sweet and full of jam, this sponge cake is easy to roll and makes for a simple yet outstanding dessert! Try making this Jelly Roll Cake recipe–sometimes called a jelly or jam Swiss roll–for a festive get-together when you really want to impress your guests. Trust us—you'll want to put this one on display.
By Betty Crocker Kitchens
Updated Dec 5, 2022
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Ingredients

  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar
  • About 2/3 cup jelly or jam

Steps

  • 1
    Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
  • 2
    In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
  • 3
    Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
  • 4
    Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.

Tips from the Betty Crocker Kitchens

  • tip 1
    Want to make this a chocolate ice cream roll cake? Increase number of eggs to 4, and beat in 1/4 cup unsweetened baking cocoa with flour. Fill cake with ice cream instead of jelly or jam, and spread 1 to 1 1/2 pints (2 to 3 cups) slightly softened ice cream over cooled cake. Roll up cake, wrap in plastic wrap and freeze about 4 hours or until firm.
  • tip 2
    Prefer a lemony flavor? Make Jelly Roll Cake as directed, but add 2 teaspoons of grated lemon peel to the batter with flour. Omit the jelly, and spread 2/3 cup lemon curd on the sheet cake. Roll as directed, and store covered in refrigerator.
  • tip 3
    For an almond-flavored whipped cream jelly roll, make the Jelly Roll Cake as directed, substituting 1/2 teaspoon of almond extract for the vanilla. In a small bowl, whip 1/2 cup whipping cream, 2 teaspoons powdered sugar and 1/4 teaspoon almond extract to stiff peaks. Spread over the sheet cake, then roll as directed and store covered in refrigerator.

Nutrition

200 Calories, 1 1/2g Total Fat, 3g Protein, 42g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
15
Total Fat
1 1/2g
3%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
135mg
6%
Potassium
45mg
1%
Total Carbohydrate
42g
14%
Dietary Fiber
0g
0%
Sugars
31g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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