Jelly Roll
Delight your taste buds with this classic and elegant Jelly Roll recipe, a light and airy sponge cake rolled up with your favorite jelly or jam for a perfectly swirled dessert. Crafted with simple ingredients like all-purpose flour, cornstarch, and eggs, this tender cake is surprisingly easy to make yet impressive to serve. The secret lies in the gentle rolling technique, ensuring a flawless spiral every time. With just 20 minutes of prep and 10 minutes in the oven, this nostalgic treat is ideal for afternoon tea, holiday celebrations, or whenever you crave something sweet and beautiful. Serve it dusted with powdered sugar for an extra touch of charm and let the stunning presentation speak for itself.
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Recipe Information
Ingredients
- 3 tablespoons All-purpose flour
- 3 tablespoons Cornstarch
- 0.5 cup Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup Powdered sugar (for dusting)
- 0.5 cup Jelly or jam (your choice)
Instructions
Preheat the oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and grease lightly.
In a small bowl, sift together the flour, cornstarch, and salt. Set aside.
In a large bowl, beat the eggs with an electric mixer on high speed for about 5 minutes, or until thick and light yellow in color.
Gradually add the granulated sugar to the beaten eggs, continuing to mix on medium speed until smooth. Mix in the vanilla extract.
Gently fold the sifted dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Pour the batter into the prepared pan, spreading it evenly to the edges. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 8-10 minutes, or until the sponge is set and springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
Once the cake is baked, immediately loosen the edges with a knife and invert the cake onto the prepared towel. Carefully peel off the parchment paper.
While the cake is still warm, gently roll it up in the towel (starting from the short side) to form a spiral shape. Let it cool completely in this rolled position.
Once cooled, unroll the cake carefully and spread an even layer of your chosen jelly or jam over the surface.
Re-roll the cake without the towel and transfer it to a serving plate seam-side down.
Dust the top with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 192.1 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 369 mg | 8% | |
*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.
