Grandma Chics Jelly Roll 1968
Step back in time with Grandma Chic's Jelly Roll, a vintage dessert classic from 1968 that's as charming as it is delicious. This light and airy sponge cake is perfectly baked and rolled around a generous layer of your favorite jelly—whether you prefer raspberry, strawberry, or another fruit-filled delight. With its tender crumb and a delicate dusting of powdered sugar, this nostalgic recipe comes together in just over 30 minutes, making it both quick and impressive. From the satisfying crackle as it rolls to the beautiful swirl revealed in each slice, this dessert is a must-try treat. Ideal for family gatherings or afternoon tea, Grandma Chic’s Jelly Roll is sure to transport you straight to cozy kitchen memories of the past.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 4 Large eggs
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Whole milk
- 0.5 cup Powdered sugar
- 0.75 cup Your favorite jelly (e.g., raspberry, strawberry)
Instructions
Preheat your oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan and line the bottom with parchment paper.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs using an electric mixer on high speed for about 4-5 minutes, until they are thick and pale in color.
Gradually add the granulated sugar to the eggs while continuing to beat. Add the vanilla extract and mix until blended.
Fold the dry ingredients into the egg mixture in thirds, taking care to not deflate the batter. Add the milk in the final third for a smooth consistency.
Pour the batter into the prepared pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
Bake for 10-12 minutes, or until the sponge springs back when lightly touched. Do not overbake.
While the cake is baking, prepare a clean kitchen towel dusted generously with powdered sugar.
Once the cake is out of the oven, loosen the edges with a knife and immediately turn it out onto the sugared towel. Peel off the parchment paper.
Starting at one short end, carefully roll the warm cake and towel together into a log shape. Let it cool completely on a wire rack, seam-side down.
Once cooled, gently unroll the cake and spread the jelly evenly over the surface, leaving about 1/2-inch border along the edges.
Roll the cake back up (without the towel this time), using the towel to help guide the process if needed. Place seam-side down on a serving plate.
Dust the top with powdered sugar before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 277.0 g | 101% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 151.3 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 167 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
