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–+ servings
Delicious Jelly Roll
This delightful jelly roll is a classic sponge cake rolled with sweet currant jelly, creating a spiral of tender cake and fruity filling. Its light texture comes from beating eggs into a fluffy foam, a hallmark of traditional sponge cake techniques. Typically served with whipped cream or a dusting of powdered sugar, the jelly roll evokes nostalgia and makes an elegant addition to tea tables or dessert spreads. Currant jelly adds a slightly tart and rich flavor, but the recipe welcomes substitutions like raspberry or strawberry. Its crisp outer layer and soft interior make each slice irresistible.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling and Rolling 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 233 kcal

Ingredients
  

  • 3 eggs
  • 1 cup sugar
  • 4 tbsp cold water
  • 1 cup pastry flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • Currant jelly (about ½ cup or to taste)
  • Powdered sugar (for dusting)
  • Whipped cream (optional, for serving)

Instructions
 

Step 1: Prepare the Batter

  • Beat eggs until thick and lemon-colored.
  • Gradually add sugar while beating.
  • Add cold water and vanilla extract.

Step 2: Combine Dry Ingredients

  • Sift together flour, baking powder, and salt.
  • Gradually fold into egg mixture until fully incorporated.

Step 3: Bake the Cake

  • Preheat oven to 375°F (moderate oven).
  • Line a jelly roll pan (about 9x14 inches) with waxed paper.
  • Pour batter into pan and spread evenly.
  • Bake for 12–15 minutes or until lightly golden and springs back when touched.

Step 4: Roll the Cake

  • Turn out baked cake onto a clean towel generously sprinkled with powdered sugar.
  • Peel off wax paper.
  • While still warm, roll the cake up with the towel from the short end.
  • Let cool completely, rolled in towel.

Step 5: Fill and Finish

  • Unroll the cooled cake carefully.
  • Spread generously with currant jelly.
  • Reroll cake (without towel) and allow to set.
  • Dust with additional powdered sugar or serve with whipped cream if desired.

Tips

  • Roll the cake while warm using waxed paper to prevent cracking
  • Use homemade or store-bought jelly depending on time available
  • Dust generously with powdered sugar before serving
  • Try raspberry, strawberry, or apricot jelly
  • Chill briefly before slicing for cleaner cuts
  • Serve with whipped cream if desired (as noted on card)
  • Line pan carefully to ensure easy removal
  • Avoid overbaking to keep sponge flexible

Nutrition

Calories: 233kcalCarbohydrates: 52gProtein: 3gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 60mgPotassium: 91mgFiber: 2gSugar: 37gVitamin A: 73IUVitamin C: 3mgCalcium: 31mgIron: 1mg
Keyword classic baking, holiday dessert, jelly roll, rolled cake, sponge cake, vintage dessert
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