Recipe by BARB MAXWELL
"This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sifted cake flour
1 1/2 teaspoons
confectioners' sugar for dusting
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 happen to like homemade strawberry freezer jam. Also, this recipe does NOT require the milk to be 2%. Whole milk is fine. And, for optional added elegence, you can use a creamed mixture of 8 oz cream cheese, (softened) 1 cup confectioner's sugar and 1 tsp of vanilla. Beat until creamy and spread on roll before spreading jam if desired. This creamed part is just a nice added bonus. Sorry, I don't know why this were changed or left out of the recipe.
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.
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.
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 out my Betty Crocker cook book and snap I took a perfect Jelly roll out of my oven 20 min later.
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 the cream cheese recipe and it was perfect!!!!
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 recipe but for your review telling about the cream cheese mixture as an added bonus. It was a real hit at our house.
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 let the cake cool for a few minutes before I attempted to roll it the first time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 11
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch and learn how to make a holiday-favorite Pumpkin Roll Cake.
These tasty jelly donut cupcakes are grain-, refined sugar-, and dairy-free.
See how to make a sweetly spicy 5-star pumpkin roll cake.