Jelly Roll Recipe for an 11x17 Inch Pan
Delight your taste buds with this classic Jelly Roll Recipe, perfectly tailored for an 11x17-inch pan! This light and airy sponge cake is infused with the subtle sweetness of vanilla and rolled up with your favorite jam or jelly for a stunning spiral of flavor in every slice. The recipe combines simple pantry staples like all-purpose flour, eggs, and sugar, but the secret lies in mastering the melt-in-your-mouth texture by carefully folding the batter to preserve its fluffiness. With a quick bake time of just 12 minutes and a dusting of powdered sugar for a finishing touch, this homemade jelly roll is an ideal dessert for any occasion. Whether enjoyed with a cup of tea or served as a festive centerpiece, this recipe delivers both beauty and unbeatable taste—making it a must-try for your next baking project!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 Large eggs
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 3 tablespoons Milk
- 0.25 cup Powdered sugar (for dusting)
- 0.75 cup Jam or jelly (your choice of flavor)
Instructions
Preheat your oven to 375°F (190°C). Line an 11x17-inch jelly roll pan with parchment paper and lightly grease the paper to prevent sticking.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs on high speed with an electric mixer for about 3-5 minutes or until pale and thick. Gradually add the granulated sugar while beating.
Mix in the vanilla extract and the milk until combined.
Gently fold the dry ingredients into the wet mixture in batches, being careful not to deflate the batter. Mix until just combined.
Pour the batter into the prepared pan, spreading it evenly to the edges with a spatula.
Bake for 10-12 minutes or until the cake springs back when lightly touched in the center.
While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar.
Once the cake is done, run a knife along the edges of the pan to loosen the cake. Carefully invert the cake onto the prepared towel and remove the parchment paper.
Starting at one short side, roll the cake up (with the towel) into a tight spiral. Let it cool completely on a wire rack for about 30 minutes.
Unroll the cooled cake carefully, spread the jam or jelly evenly over the surface, leaving a small border around the edges.
Re-roll the cake (without the towel), and place it seam-side down on a serving plate. Dust the top with powdered sugar before serving.
Slice into pieces and enjoy your delicious jelly roll!
Nutrition Facts
Calories |
2087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 447.7 g | 163% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 323.5 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 202 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 661 mg | 14% | |
*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.
