Light Jelly Roll Cake
Delight in the airy perfection of this Light Jelly Roll Cake, a stunning dessert that’s as elegant as it is easy to make. Featuring a soft, sponge-like texture achieved by whipping eggs to a pale, cloudlike consistency, this cake rolls effortlessly with a filling of your favorite fruit jelly—be it strawberry, raspberry, or apricot. With just a few pantry staples like all-purpose flour, sugar, and vanilla extract, this 20-minute prep recipe strikes the perfect balance between simplicity and sophistication. Baked briefly for a light, golden finish and dusted with powdered sugar for a touch of sweetness, this cake is a show-stopper for holidays, tea parties, or casual treats. Its rolled design makes each slice a feast for the eyes and the taste buds, ensuring your guests will come back for more. Ready to impress? Let this quick and easy jelly roll recipe take center stage at your next gathering!
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Recipe Information
Ingredients
- 95 grams All-purpose flour
- 100 grams Granulated sugar
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
- 2 tablespoons Milk
- 2 tablespoons Powdered sugar
- 120 grams Fruit jelly (e.g., strawberry, raspberry, or apricot)
Instructions
Preheat your oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper.
In a large bowl, beat the eggs on high speed with an electric mixer for 5 minutes until thick and pale yellow.
Gradually add granulated sugar to the beaten eggs, continuing to mix until fully combined. Mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture in two batches, alternating with the milk. Be careful not to overmix to maintain the light texture.
Pour the batter into the prepared jelly roll pan and spread it evenly using a spatula.
Bake in the preheated oven for 8-10 minutes, or until the cake springs back when lightly touched in the center.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it evenly with powdered sugar.
Once the cake is baked, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Using the towel to help, gently roll the cake (starting from the shorter side) into a tight spiral. Allow it to cool completely in this rolled shape, which helps it hold its form later.
Once the cake has cooled, unroll it carefully. Spread the fruit jelly evenly across the surface, leaving a small border around the edges.
Re-roll the cake gently (without the towel this time) and place it seam-side down on a serving plate.
Dust the top with more powdered sugar, slice, and serve. Enjoy!
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 272.5 g | 99% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 176.8 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 169 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 493 mg | 10% | |
*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.
