Old South Jelly Roll Cake
Indulge in the nostalgic charm of an Old South Jelly Roll Cake, a classic dessert that's as delightful to make as it is to eat. This light and airy sponge cake is rolled to perfection with a layer of your favorite fruit jelly, creating a striking spiral of sweetness in every bite. Made with simple pantry staples like all-purpose flour, granulated sugar, and a hint of vanilla, this recipe masterfully balances elegance and ease. The key to its vintage appeal lies in the unique technique of rolling the cake while still warm, ensuring a beautifully tender texture. Finished with a dusting of powdered sugar, this dessert is perfect for tea time, holiday gatherings, or as a show-stopping centerpiece for any occasion. Ready in just over 30 minutes, this Southern delight promises to bring both flavor and tradition to your table.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- 1 tsp Baking powder
- 0.25 tsp Salt
- 5 Eggs
- 1 tsp Vanilla extract
- 1 tbsp Water
- 0.5 cup Powdered sugar
- 0.75 cup Fruit jelly (any flavor)
Instructions
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
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 5 minutes, or until thick and pale yellow.
Gradually add the sugar to the eggs, beating until well combined. Stir in the vanilla extract and water.
Gently fold the dry ingredients into the wet mixture just until combined, being careful not to deflate the batter.
Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges.
Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
While the cake bakes, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.
When the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper.
Starting with a short edge, roll the warm cake up with the towel into a tight spiral. Allow it to cool completely on a wire rack.
Once the cake is cool, gently unroll it and spread the fruit jelly evenly across the surface, leaving a 1-inch border along the edges.
Carefully re-roll the cake (this time without the towel). Place it seam-side down on a serving platter.
Dust the top with additional powdered sugar if desired, then slice and serve. Enjoy!
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 381.4 g | 139% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 284.4 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 158 mg | 12% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 499 mg | 11% | |
*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.
