Jelly Roll ~ Part 2

I knew my attempt at making another jelly roll would happen sooner than expected and here it is, in all it's rolled up glory. This recipe was by far the better one. With a pliable spongy cake that rolled effortlessly and oozed crimson jam.  


Jelly Roll
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3 large eggs
1 cup of casters sugar
1/3 cup cold water
1 teaspoon vanilla
3/4 cup all purpose flour OR 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
icing sugar, for dusting the tea towel and sprinkling on the finished cake 
about 2/3 cup jelly or jam of your choice
1 clean tea towel

Preheat oven to 375ºF. Line a jelly roll pan (15.5 x 10.5 x 1 inch) with parchment paper or waxed paper or aluminium foil. If using waxed paper or foil grease generously.

Beat the eggs in a bowl with an electric mixer on high speed for 5 minutes or until very thick and lemon coloured. Gradually beat in the sugar. On low speed beat in the water and vanilla. Gradually add the flour, baking powder and salt, just beating until batter is smooth. Pour into the prepared pan, spreading to the corners. 

Bake for 12 to 15 minutes or until toothpick inserted in the centre comes out clean. Immediately loosen cake from the edges of the pan and turn upside down onto a clean tea towel generously sprinkled with icing sugar. Carefully remove the paper. Trim off stiff edges of cake, if necessary. While the cake is hot, carefully roll cake and towel from narrow end. Cool on wire rack for at least 30 minutes. 

Unroll cake and remove the sugared tea towel. Beat the jam or jelly slightly until soften; spread over cake. Roll up the cake. Sprinkle with icing sugar. 

Just waiting to be sliced. Sweet and definitely worth another try.  


Hope everyone is having a good week so far. - JD 

Jelly Roll Cake

This type of cake was on my baking to do list however I felt slightly intimidated by the shear effortless perfection that this cake emits, until yesterday. As first time jelly rolls go this turned out as best as the recipe instructed. My efforts produced an edible cake quickly devoured by all... my son had two slices! However I felt it was not 100%. There are many jelly roll recipes with slight variations therefore I will give it another go with a different recipe. Still, I am pleased with my efforts and surprised at how quickly one can be whipped up.  

Jelly Roll Cake

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1 cup sifted cake flour

1 1/2 teaspoon baking powder

1/4 salt

2 eggs 

3/4 cup white sugar 

1/2 teaspoon pure vanilla extract

2 tablespoons milk, preferably 2%

1/2 cup confectioners' sugar

1 cup strawberry jam or your filling of choice (I used a poppyseed filling) 

Preheat oven to 375ºF. Grease and line a 10x15 inch jellyroll pan with parchment paper.

Sift the flour, baking powder and salt into a large bowl. Set aside.

In another large bowl beat the eggs together and sugar with an electric mixer until thick and pale, approximately 5 minutes. Stir in the vanilla and milk. Gradually stir in the dry ingredients. The batter will be thin pour into the prepared jelly roll pan.

Bake for 8 to 10 minutes in the preheated oven, until centre springs back when pressed lightly. Do not over bake, it may crack.

Meanwhile generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and slowly peel off the parchment paper. Gently roll  up the cake using the towel, and let cool for about 10 minutes. 

Unroll the cake and spread an even coat of jam or your choice of filling, onto the top. Roll the cake back up into a tight spiral, and remove the towel from underneath. Dust with confectioners' sugar before serving.

Notes: I followed the recipe as stated, only baking for 8 minutes, and although it turned out and the cake tasted fine, a little bit crumbly, I felt it was not 100%. This was my first time making a jelly roll; so perhaps I haven't got my rolling down.  

Perhaps not rolled tight enough. Still pleased with my efforts and I am determined to perfect my jelly roll making. 

- JD