Reviewed: Aug. 21, 2009

This one didn't work out for me either. I added cream cheese to the filling like some of the reviews said, and my filling came out lumpy and inconsistent. It didn't roll up well or keep its shape. I'd never made a jelly roll before, so I feel like perhaps I was missing a key piece of information.

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haveaharte

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Reviewed: Aug. 17, 2009

I loved this recipe but doubled the cream part cause there wasn't enough for my tastes.

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Amber

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Reviewed: Jul. 14, 2009

Like most others, I had a problem with the cake sticking to the towel! Next time, I too will use parchment paper to roll it up in! I also lowered the amount of the flour to 3/4 cup. (as per most jelly roll recipes) For the filling, I used 8 oz of cream cheese, 8 oz of Cool Whip and about 1/3 box of strawberry jello granules. It wasn't very sweet, so I added powdered sugar to the mix until it reached a nice soft sweet flavor. This was a hit at the in-laws house! :)

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CINDYLU35

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: Belleville, Michigan, USA

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Reviewed: Jul. 1, 2009

This tasted great, but my cake stuck to my towel, which I was expecting anyways, it was kind of sloppy because of it but it was good enough. Next time i'll line the towel with some parchment paper or something. **I used Strawberry gelatin instead of unflavored

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strawberry lili

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

Very tasty!!! I also added the cream cheese to the filling. I should have beaten the cream cheese to a smoother consistency but it was still good. I would make this again.

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KanoeD

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Reviewed: Apr. 30, 2009

I caution everyone to beat the whipped cream only until combined after adding the gelatin and sugar. The first attempt I made, I beat the mixture too long and the milk separated from the butter making a globby mess. Also, I would suggest using powdered sugar and not granulated sugar for the filling. It comes out lighter. Great jelly roll recipe.

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Hawaii Tutu

Cooking Level: Expert

Living In: Pahoa, Hawaii, USA

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Reviewed: Apr. 28, 2009

I made this as it is and its for sure TOO sweet for our liking. I made another batch with half the sugar . Other then the sugar its a good recipe.

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ANMOL2CA

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Reviewed: Jan. 31, 2009

This is an amazing desert! Instead of using strawberries I used blueberries. The best desert I've ever had!

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Colbs

Cooking Level: Expert

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Reviewed: Jul. 23, 2007

Always had trouble making a perfect spongecake, even after watching someone do it the same way. Here's the problem: I fluffed up my eggs for five minutes just as suggested, added the sugar, and then added the vanilla and the hot water! THats when it started looking like pancake batter. Needless to say, even after nervously folding in the dry ingredients, and baking the cake for 10 minutes (as suggested), the cake was dry and too sweet. Can't figure out what went wrong.

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Kismet

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Reviewed: Jun. 30, 2007

The cake roll stuck to my towel. I ended up having to put the whole diaster into a big bowl. My husband stil said it tasted good, but it looks like big mess. Need more explaniation on making jelly rolls.

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CanadaLadyBug

Cooking Level: Beginning

Home Town: Northampton, Pennsylvania, USA

Living In: Burlington, Ontario, Canada

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Reviewed: Jun. 30, 2007

This Recipe was great. It was easy and very tasty. I made it 5 times in one week each time it was a big hit.

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Mary H.

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Reviewed: Jun. 14, 2007

The first time I made this, the cake turned out very rubbery. I suspected that it was a mistake on my part, so I made it again and beat the eggs more. That time, the cake was great. I suggest beating the eggs with a mixer on the high setting for no less than 5 minutes. I added strawberry gelatin to the cream and omitted the sugar, since the gelatin was already sweetened.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Jun. 3, 2007

Just made this today and made two of them so I could give one to my day and I think he'll love it!!! I know my husband and I did. I didn't have whipping cream, so I just used a 8 oz. container of whipped cream and used an 8 oz. bar of cream cheese with the strawberry powdered jello. The filling would even be good for a graham cracker crust pie!!! VERY GOOD RECIPE!!!

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Carol

Cooking Level: Intermediate

Living In: Caledonia, Ohio, USA

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Reviewed: Apr. 29, 2007

As everyone reviewed; the cake is chewy and dry. The consistency is not right. If someone could figure out how to make this cake more moist and soft, this cake would be really good. The filling is very good. I even used cool whip to make it lower in fat.

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mjhutch

Cooking Level: Intermediate

Home Town: Van Nuys, California, USA

Living In: Clovis, California, USA

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Reviewed: Oct. 8, 2006

This did not turn out well at all. The cake was very dry and crispy. Very bubbily looking batter, and it came out the same way. Almost grainy in texture. Then when i tried to roll it, it cracked down the middle. I followed all the directions, and have made jelly rolls and pumplin rolls before, and they havent cracked like this one. I really didnt even like the flavor of the cake.

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ShawnaRae

Cooking Level: Intermediate

Home Town: Mission Valley, Texas, USA

Living In: Goliad, Texas, USA

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Reviewed: Sep. 5, 2006

Absolutely wonderful...the only thing I changed was the amount of strawberries. I used approximately 1 1/2 cups and then when I spread the inside creme I added fresh cut strawberries so the consumer (me) could have a bite of full strawberry. Absolutely a favorite now. I shall thank you when I reach 275 pounds.

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Brian

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Aug. 19, 2006

The filling is quite delicious, but the cake is not as moist or spongy as I expected. The cake is rather dense and chewy. Overnight refrigeration w/ filling did not soften the cake at all as I had hoped. I'll probably save this recipe just for the filling and use another recipe for the cake portion.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2006

i didn't use the recipe for the filling.. so i can only comment on the cake part. It's quite sweet, so the next time i make it again, i will only use 3/4cups of sugar instead of a full cup. I sprinkled pecan bits on top of the batter before popping it into the oven and it looks great! In the end tho, I would strongly recommend checking on the cake after the first 10min, as every oven is different. *DO NOT BE TEMPTED TO OVERCOOK*

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Joyce

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2006

I can't really rate the cake part of this recipe, because I had a angel food cake roll already made and frozen. Since I had the cake part done already, it only took minutes to put together. I highly recommend this for an elegant, simple, delicious dessert.

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ginger

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2006

For some reason this didn't work for me - and I am not a novice baker. The texture was off (though it tasted good) - even though I beat the eggs well. I threw it away and made a Julia Child recipe instead and it was delicious.

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From SF, CA

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Okemos, Michigan, USA

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Strawberry Cream Roll

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