Fabulous desserts don’t have to be complicated, and this jelly roll cake is proof. With its light sponge cake and sweet jelly filling, it’s a showstopper that’s surprisingly simple to make. Perfect for any occasion, this recipe will have you rolling with joy.
Why This Recipe Works
- The sponge cake is light and flexible, making it easy to roll without cracking.
- A dusting of powdered sugar before rolling ensures the cake doesn’t stick to itself.
- The jelly filling adds a burst of flavor without making the cake soggy.
- This recipe uses simple ingredients you likely already have in your pantry.
- It’s a versatile base that can be customized with different fillings and flavors.
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup jelly or jam of your choice
- Powdered sugar, for dusting
Equipment Needed
- 10×15 inch jelly roll pan
- Parchment paper
- Stand mixer or hand mixer
- Spatula
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 375°F. Line your jelly roll pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later. This little trick saves so much hassle when it’s time to roll.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your sponge cake will have an even texture without any baking powder lumps. A smooth batter is key to a smooth roll.
Beat Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar on high speed until the mixture is pale, thick, and has tripled in volume, about 5 minutes. This step is crucial for that light, airy sponge. Don’t rush it; patience pays off in fluffiness.
Combine and Bake
Gently fold the dry ingredients into the egg mixture, then stir in the vanilla extract. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, until the cake is golden and springs back when lightly touched.
Roll and Fill
Immediately after baking, dust the top of the cake with powdered sugar. Place a clean kitchen towel over the cake, then flip it onto the towel. Carefully peel off the parchment paper. Starting at a short end, roll the cake up with the towel inside. Let it cool completely before unrolling, spreading with jelly, and rerolling.
Tips and Tricks
For the best results, make sure your eggs are at room temperature before you start. They’ll whip up much better, giving your cake that perfect lift. When rolling the cake, don’t worry if it cracks a little; the powdered sugar and jelly will hide most sins. And if you’re short on time, you can use store-bought jelly, but homemade always tastes better. Finally, let the cake cool completely before adding the jelly to prevent it from melting and making the cake soggy.
Recipe Variations
- Try different jelly flavors for a unique twist. Raspberry, strawberry, or even orange marmalade work beautifully.
- Add a layer of whipped cream under the jelly for a creamier texture.
- For a chocolate version, replace 1/4 cup of the flour with cocoa powder.
- Top the rolled cake with a chocolate ganache for an extra decadent dessert.
- Use lemon curd instead of jelly for a tangy surprise inside.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day, as the flavors have more time to meld. Just wrap it tightly in plastic wrap to keep it fresh.
Why did my cake crack when I rolled it?
If your cake cracks, it might have been overbaked or rolled too tightly. Make sure to check it at the minimum baking time and roll it gently with the towel for support.
Can I freeze a jelly roll cake?
Yes, you can freeze it for up to a month. Wrap it well in plastic wrap and then foil to protect it from freezer burn. Thaw in the refrigerator overnight before serving.
Summary
This jelly roll cake is a delightful dessert that’s as fun to make as it is to eat. With its light sponge and sweet filling, it’s sure to impress. Follow these tips and tricks for a perfect roll every time.
