Jelly Roll

Jelly Roll

41
BARB MAXWELL 15

"This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make."
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Ingredients

20 m servings 236 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
  2. Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
  3. Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
  4. Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
  5. Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.

Reviews

41
  1. 42 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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, ...

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.

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

This recipe is AWFUL! It was dry and cracked every time. I actually tried it 3 times, determined to get the recipe to work. Finally after an 1 1/2 hours and a huge waste of supplies I pulled ou...

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...

EXCELLENT! This was my first time making a jelly roll. I followed the recipe exactly as written including the times alloted. It turned out perfect! Thank you Barb Maxwell, not only for the r...

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 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 ...