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Jelly Roll Cake

jelly roll cake Dessert
Kitchen Tested
Jelly Roll Cake
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 10

Soft, sweet, and full of jam, this sponge cake is easy to roll and makes for a simple yet impressive dessert!

Updated March 17, 2014

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.

  • Increase eggs to 4. Beat in 1/4 cup unsweetened baking cocoa with the flour. If desired, fill cake with ice cream instead of jelly or jam. 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. Freeze about 4 hours or until firm.
  • Make jelly roll cake as directed adding 2 teaspoons grated lemon peel to batter with flour. Omit jelly and spread cake with 2/3 cup purchased lemon curd or make Lemon Curd. Roll as directed. Store covered in refrigerator.
  • Make jelly roll cake as directed substituting 1/2 teaspoon almond extract for the vanilla. In small bowl, whip 1/2 cup whipping cream, 2 teaspoons powdered sugar and 1/4 teaspoon almond extract to stiff peaks. Spread over cake and roll as directed. Store covered in refrigerator.

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
15
% Daily Value
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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