Reviewed: Mar. 26, 2012

looks delicious... but i was just wondering if i can use grape instead of apricot? Thank you!!!!

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Reviewer:

Reviewed: Jan. 20, 2012

Very rewarding cake to make! Citrus flavor is very pleasant. Texture is great! very pleasant to eat. Sturdy enough for very easy rolling. Springy and light. I skipped the marmalade and filled it with cranberry white chocolate mousse, and covered the whole thing with a ganache shell. I expect you could mix it like other foam-based cakes (whip some sugar with whites to give them more flexibility). I triple sifted my flour with some of the sugar to avoid my usual problem - little lumps of flour. Then alternated folding flour and eggwhites into the yolk/sugar/flavor mixture. Super recipe!!!

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LaurieG

Reviewed: Mar. 30, 2010

thank you... This is a very delicious cake. Light and airy.. l made it for my father-in-law and he approved... I luved the spong it was light as air..and not to sweeet at all. When I was making it I thought that 1 1/4 cup of marmalade may make it too sweet.. and I was right... I might try to add whipping cream in the marmalade next time to make it less sweeet.. other than that it was great. One suggestion... make sure you roll the cake onto a towel after u take it out of the pan... if u wait to long to roll it... and roll it tight. very versitle... can make it with any kind of filling.... im going to make it a chocolate spong next time, kind of like a swiss roll .... thankx again.

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Reviewer:

H.A

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Newmarket, Ontario, Canada

Reviewed: Aug. 17, 2009

Mine wasn't nearly as pretty as the picture - but then again I can't quite seem to master sponge cake rolls. It tasted good, and was easy enough to make, but it made a lot of dirty dishes. I put apricot preserves and coconut cream cheese frosting inside of mine, and everyone loved it.

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Reviewer:

Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jun. 22, 2009

This is a good potluck recipe. No one has ever seen a roll like this. It's very pretty. It is very sweet. My orange layer was much thinner than the picture. I made it with Smucker's orange marmalade. If you can find a marmalade with lots of pieces of orange or strain out some of the syrup, it would be prettier and less messy to eat. It took about 45 minutes to get to the point of chilling for 1 hour. Next, I'm going to try it with strawberry preserves.

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Reviewer:

Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

Reviewed: Oct. 16, 2008

As far as jelly rolls go, this one is a monarch of its kind. I highly recommend it. Oddly enough, it's exactly the same as a recipe my mother gave me. I've always loved it even as a child. It goes well with strawberry jam too.

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