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Reviewed: Apr. 29, 2008

I followed this recipe exactly and the cake came out very dry and chewy. I did bake for more than 8 mins because the cake was definitely not ready to come out of the oven. Other than that, I did not do anything different.

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PINKXG1RL


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Reviewed: Mar. 29, 2008

This recipe turned out perfectly! I have a hard time making jelly rolls without them cracking or breaking, but this recipe provided just the right "sponginess", so it didn't break when rolling. I let the cake cool for a few minutes before I attempted to roll it the first time.

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Reviewer:

Hanna


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Reviewed: Mar. 9, 2008

Great just like grandma made them. I added a hint more sugar to give a sweeter taste. Work great.

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BigAnth


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Reviewed: Dec. 8, 2006

I really was hoping for a better result. I even tried it a second time when the first one didn't turn out. However, I only baked for 8 min. and followed the recipe EXACTLY and when I unrolled it to put the jelly on, the cake cracked and fell apart. The cake itself did had a good flavor though.

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Reviewer:

Michele

	Living In: Pataskala, Ohio, USA
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Reviewed: Apr. 3, 2006

I am an expert at making other cake rolls - I followed this recipe exactly and it was a very dry crumbled mess. I can't recomend this.

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3 users found this review helpful

Reviewer:

mrsm103

	Cooking Level: Intermediate Living In: New Castle, Pennsylvania, USA
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Reviewed: Dec. 28, 2005

this was pretty good, but I didnt use jelly. I used ice cream. I got the idea from a recipe book I had on hand. I used butter pecan ice cream with cream cheese frosting. Not low-fat, but definitely yummy.

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Reviewer:

Aimee

	Cooking Level: Beginning
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Reviewed: Apr. 25, 2005

The cake did not turn out well for me and I have made many jelly rolls.

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CHARISSALYNN

	Cooking Level: Expert Home Town: Buffalo, New York, USA Living In: Kenosha, Wisconsin, USA
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Reviewed: Apr. 2, 2005

This was terrible! The cake was dry and broken. It was a waste of ingredients and time.

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DIXINEMISSMLM


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Reviewed: Mar. 8, 2005

Very simple and delicious recipe.

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VALJOAN


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Reviewed: Dec. 23, 2004

My husband asked me for a jelly roll out of the blue and though I love to cook I feared it was going to be a challange but this recipe is fool proof and the jelly roll turned out great. I added the cream cheese recipe and it was perfect!!!!

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Nickie


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Reviewed: Oct. 25, 2004

This recipe was PERFECT! Exactly what I was looking for, easy to make, and the whole thing dissappeared in one evening! Awesome! Thank you!

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HEATHERCHUPPA

	Cooking Level: Expert Living In: Valleyview, Alberta, Canada
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Reviewed: Jun. 6, 2004

I wanted to make a couple comments since I am the one who submitted this recipe and parts were edited out or changed before posting. First, any flavor of jam will do. Use your favorite. I just happen to like homemade strawberry freezer jam. Also, this recipe does NOT require the milk to be 2%. Whole milk is fine. And, for optional added elegence, you can use a creamed mixture of 8 oz cream cheese, (softened) 1 cup confectioner's sugar and 1 tsp of vanilla. Beat until creamy and spread on roll before spreading jam if desired. This creamed part is just a nice added bonus. Sorry, I don't know why this were changed or left out of the recipe.

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Reviewer:

BARB MAXWELL


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