Tongan Pie Jelly Roll
Delight your taste buds with the Tongan Pie Jelly Roll, a mesmerizing fusion of light, airy sponge cake and sweet, fruity jelly that’s perfect for any occasion. This recipe captures the essence of tropical indulgence, with an optional sprinkle of shredded coconut for a delicate island-inspired twist. Featuring a simple yet impressive jelly roll technique, the fluffy sponge cake is rolled while warm to create its signature swirl, then filled with your favorite jelly for a burst of vibrant flavor in every slice. Ready in under 40 minutes, this stunning dessert is not only quick and easy to make but also a visually striking treat ideal for parties, afternoon tea, or a casual family gathering. Dust it with powdered sugar, slice into elegant rounds, and enjoy a slice of Tongan culinary charm!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup jelly (your preferred flavor)
- 0.25 cup powdered sugar
- 0.5 cup shredded coconut (optional)
Instructions
Preheat the oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt, and set aside.
In another large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is pale, thick, and has tripled in volume, about 5 minutes.
Add the vanilla extract and gently fold in the dry ingredients using a spatula, being careful not to deflate the batter.
Pour the batter evenly into the prepared jelly roll pan and smooth the top with a spatula.
Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched in the center.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once the cake is out of the oven, immediately invert it onto the prepared towel and gently peel off the parchment paper.
Using the towel, carefully roll the warm cake from one short end to the other (rolling the towel with it). Let it cool completely while rolled.
Unroll the cooled cake gently and spread an even layer of your favorite jelly across the entire surface, leaving a small border around the edges.
Re-roll the cake (without the towel this time) and transfer it to a serving platter, seam-side down.
Dust the top with additional powdered sugar and, if desired, sprinkle shredded coconut over the top for a tropical touch.
Slice the jelly roll into 1-inch pieces and serve. Enjoy!
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 40.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 86 mg | 2% | |
*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.
