Reviewed: Nov. 23, 2007

This was great. Very easy to make. I wish we had the ability to reply to reviews on this site, since we can not I'll make a few comments to some of the reviewers here. Spread the cake in the pan all the way to the corners with a spatula. Smooth it evenly throughout the pan. If you dump it all in the center of the pan, it will not spread out to the corners in the oven by itself. Spray the pan with regular Pam, line it with wax paper, spray the wax paper with Pam for baking (with flour) and the cake will be easy to remove from the pan. Roll the cake in a towel (or as another suggested, use a pillow case). This is done to let the heat and moisture escape. Rolling it in wax paper will trap in moisture from the hot cake and make the cake soggy. Hope this helps.

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Reviewer:

LINDA22

Reviewed: Nov. 27, 2006

We made 20 of these this past weekend. We found that if you just spray the pan good with pam and not use wax paper it will work good. We put our wax paper on the table, lightly coated it with powdered sugar then when it came out of the oven we put a small amount of powdered sugar on top of the cake and then rolled it up and put in ref. to cool down. It unrolled real good. We also added 8 Tablespoons of Cool Whip to the filling and it really gave it a good taste. We have more orders to fill for Christmas.lol. So you can see it is a very good recipe.

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315 users found this review helpful

Reviewer:

LYNN100

Reviewed: Sep. 24, 2005

I've been making this for quite a few years. Everybody loves it. Just make sure that you put plenty of sifted confectionary sugar on towel before rolling, otherwise it will stick to towel and make sure it is completely cooled before unrolling it.

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302 users found this review helpful

Reviewer:

Lori from CT

Reviewed: Oct. 6, 2008

I love this recipe. I have made this recipe 3 times now. Each time I used all the ingredients exactly as they are called for. I varied the way I prepared the pan each time based on reviews here. Here's what I found...the first time I made it I just sprayed the pan then poured in the batter. It came out fine. The second time I did the same - and it stuck! Same pan but for some reason I was not as lucky as the first time. The third time I lined the pan with parchment, sprayed that then poured in the batter. That seemed to work best but I found out why you spray the pan also *before* you put the paper in...some batter leaked under the paper and stuck to the pan a bit. It stil turned out okay. I think I have learned: DON'T TAKE YOUR CHANCES ONLY SPRAYING THE PAN. Lastly, IF YOU CRACK IT BEYOND REPAIR: I broke it into pieces and used a trifle bowl to layer the pieces and the cream cheese mixture (with 1 cup cool whip mixed into the cream cheese). I topped it with more cool whip, nuts, and a dusting of cinnamon. It was a good rescue and looked great!

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Reviewer:

MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: Feb. 4, 2007

This cake is so delicious, I cannot recommend it enough. I added 1/2 tsp. ginger to the cake and 1 teaspoon grated orange peel along with 1/2 cup cool whip to the cream filling. Be sure to let the rolled cake cool all the way before attempting to unroll it and fill it!

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71 users found this review helpful

Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Sep. 21, 2006

I never made a jelly roll cake before and was kind of nervous. I made 2 of them and they were very easy!! I used all Splenda (R) in place of sugar and it was delicious. I froze mine to bring to a couple of parties. Thaws in a hour or so. Looks like a bakery made it. Taste wonderful! Thank you.

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63 users found this review helpful

Reviewer:

Susie

Reviewed: Sep. 19, 2005

Very delicious! If you grease and flour the sheet well before putting the batter on, you don't need to put parchment paper on it. It's just a pain to peel off afterwards. Instead of putting it on a towel, you can put some saran wrap down and sprinkle it, then use that to roll it up after it cools a little. We forgot to turn it over though before we put the cream cheese mixture on the ugly side, that way the nice smooth side is up. We also put cool whip in the filling, but one cup was a bit much. Neufchâtel cheese also worked fine (it's healthier). We also used splenda in the cream cheese filling in place for half the sugar. Enjoy! Very tasty**

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Reviewer:

JKIM53

Reviewed: Nov. 25, 2007

Everyone loves this one. All that rolling sounds a little complicated, but it's really pretty easy. I want the nuts on the inside of the cake so I grease the sides of the pan and use parchment paper in the bottom. As soon as it comes out of the oven, I run a butter knife around the edges, flip it on to a sideless (?) cookie sheet and flip it again onto the powdered sugar tea towel, roll up and chill. 3/4 of a cup of walnuts works best for me.

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Reviewer:

MARYSUNSHINE1

Cooking Level: Intermediate

Reviewed: Aug. 22, 2006

Hi, this recipe is similar to one I have and love, however, mine calls for 1 tsp. of ginger. I thought it was a type-o, then I noticed another recipe had ginger. Has anyone tried it? What does it do? Thanks

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31 users found this review helpful