The Jelly Roll is a nostalgic sponge cake that’s thinly baked, then rolled with jam or jelly for a soft, spiraled dessert. Popular in mid-century kitchens for its light texture and elegant presentation, it combines whipped eggs with flour and sugar to create a pliable, airy cake. The warm sheet is rolled while still soft to keep its shape, and dusted with powdered sugar to finish. Its versatility makes it ideal for various fillings, from classic raspberry jam to lemon curd or whipped cream.
Ingredients
- 8 oz flour (about 1¾ cups)
- 1 tbsp baking powder
- ¼ tsp salt
- 8 eggs (unbeaten (approx. 13 oz))
- 8 oz sugar (1 cup)
- ¾ tsp vanilla
- 3 oz hot water (110°F–120°F)
Instructions
Step 1: Sift Dry Ingredients
- Sift together flour, baking powder, and salt twice to ensure even distribution and lightness.
Step 2: Heat and Beat Eggs & Sugar
- In a mixing bowl, combine eggs and sugar.
- Place bowl over hot water (110°F) and stir constantly.
- Beat mixture on high speed 15–20 minutes or until fluffy and thick.
Step 3: Add Flavoring
- Remove bowl from mixer.
- Stir in vanilla and hot water.
Step 4: Fold in Dry Ingredients
- Gently fold in sifted dry ingredients, mixing only enough to blend.
Step 5: Spread and Bake
- Grease baking sheet (18×26″) and line with paper.
- Spread batter about ⅓ inch thick evenly across the sheet.
- Bake at 400°F for 5–6 minutes, or until lightly browned.
Step 6: Roll Cake
- Turn cake from pan onto a clean cloth dusted with powdered sugar.
- Remove the paper.
- Quickly trim crisp edges if necessary.
- Spread with jelly and roll up the cake using the cloth.
- Wrap in cloth until cooled to set the shape.
Tips
- Dust a clean towel generously with powdered sugar to prevent sticking while rolling.
- Spread with jam, jelly, lemon curd, or chocolate spread before rolling.
- Add a thin layer of whipped cream for a lighter filling (but refrigerate immediately).
- For a holiday version, fill with cranberry jelly.
- Add citrus zest to the batter for a brighter sponge.
- Use parchment-lined baking sheets for easier release.
- Roll the cake while still warm to prevent cracking.
- Sprinkle the finished roll with powdered sugar for presentation.
- Chill before slicing for cleaner cuts.
Nutrition
Calories: 63kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 37mgSodium: 53mgPotassium: 16mgFiber: 0.1gSugar: 7gVitamin A: 54IUVitamin C: 0.3mgCalcium: 36mgIron: 1mg
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