Reviewed: May 6, 2012

I doubled the recipe since I have a bigger tray/sheet. It broke a little when I rolled it, but no major issues. I added cream cheese mixture and then the jam. Looks fantastic! My husband asked me if this was for work and I said no. It is for us. He gave me a big smile. I topped it with cherries. Yummy. Just like my grandma used to make.

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Reviewer:

Cosy

Cooking Level: Intermediate

Reviewed: Nov. 21, 2011

I thought maybe it was me just having an off day baking, but after trying again, this just isn't working. The cake just does not bake well. It tears, and cracks, if it comes out of the pan in one piece that is. I will be going back to my original recipe. The flavor was not so bad, but not good for a jelly roll. I actually took the pieces and made a trifle with them.

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Reviewer:

VickiJean

Reviewed: Oct. 23, 2011

This recipe is fine after reading other reviews i was worried, but this is easy and good.

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Reviewer:

MyMrSir

Cooking Level: Intermediate

Home Town: Burlington, Wisconsin, USA

Reviewed: Sep. 25, 2011

this cake is dry and crumbly - a terrible mess. I am an experienced cook who has made several cake rolls; I did not think there were enough ingredients in the recipe. This did not begin to fill my cake pan of 10" by 15" Should have stopped right there as it was a total waste! I wish I would have read the reviews first, but this is the first recipe from this website that has not worked. Everything I have ever tried was delicious. Would not recommend this person or her recipes.

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Reviewer:

paint lady

Reviewed: Jul. 31, 2011

This recipe is so delicious with the cream cheese & icing sugar filling with my homemade strawberry freezer jam. Instead of vanilla, I used almond flavouring.

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Reviewer:

Jude

Cooking Level: Intermediate

Reviewed: May 14, 2011

Way too sweet!

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Reviewer:

KBJR

Cooking Level: Intermediate

Living In: Dar Es Salaam, Dar Es Salaam, Tanzania

Reviewed: Mar. 7, 2011

Followed the recipe exactly w/o the 2% milk, whole. It turned out perfectly. The jam in my photo is homemade Elderberry jam, made by my son & daughter-in-law. One hint: if you use the cream cheese filling, you might want to reduce the amount of jam. The cream cheese prevents the jam from sticking to the cake and the excess oozes out.

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Reviewer:

cabin cat

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 11, 2011

I've been making jelly rolls for a while and this recipe is the best one. Easy fast and looks and tastes amazing!!!! Just watch the jelly roll carefully as it bakes, one minute extra and its too dry and will crack. I find it a bit sweet so I use less sugar and dust my towel with flour.

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Reviewer:

Chana K

Cooking Level: Intermediate

Reviewed: Nov. 9, 2010

This recipe is perfect. If you have problems with breaking there are a few things you need to check or be aware of: 1. Using cake flour or a low gluten flour is best. If this is not available, add corn starch (1/3 corn starch to 2/3 flour). High gluten flour is good for breads and pizza dough, not jelly rolls. 2. Be sure you are not OVERBAKING the cake, this will dry it out and cause it to break. Try the lower end of the baking time first. Overbaking is the most common issue. 3. Roll the cake while still warm, if you wait too long after removing it from the oven it will break. If you do experience breaking while rolling, do not throw away your cake, cut it into petite fours and fill them as normal. You can salvage what you have and make it useable and still yummy.

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