Jelly roll jibes.
Now here’s a dessert I’ll bet you haven’t seen in ages: jelly roll.
That’s right, just a plain, old-fashioned jelly roll. Which, to those of you born after the Boomer bubble and thus never exposed to classic desserts of days gone by, is simply a thin sheet of cake spread with jelly or jam, and rolled up. No mousse, no liqueur, no single-source varietal cacao bean nibs. Just cake. And jelly.
Jelly roll has a special place in my heart for one reason: it’s the dessert my husband teases me with every day when I come home from work.
“What did you do today? Did you make a jelly roll?”
“No, I made onion buns, and some cinnamon snickerdoodles, and oh yeah, a batch of pie crust for tomorrow.”
“No jelly roll? What’s the matter, too hard for you?”
Ha. Ha.
Every. Day.
Last week, the Web Powers That Be told me they needed a “red” recipe to link to from the email they were developing. This isn’t unusual; they’ll tell me they need something that goes with a khaki/brick color scheme, or something gold to play against mahogany brown. Sometimes they want something green. Uh…. broccoli quiche? Once they wanted something blue. Like, not blueberry, but BLUE. I drew the line on that one.
So, red is fairly easy. Strawberry. Cranberry. Cherry. Raspberry… jelly roll! A swirl of red in golden cake.
I made it. Photographed it. And if you get our email newsletters, you saw it today, in all its red splendor.
So, what’s not to like?
I’ll tell you what. The day I made this jelly roll, I arrived home and was stomping the snow off my boots in the back hall when Rick ambled up to me.
“Did you make a jelly roll today?”
“Yes, as a matter of fact, I did.”
His eyes widened. His jaw dropped. He was literally speechless—what comes after “Yes, I made a jelly roll”?
“Did you bring me some?” he asked.
“I did.” I unwrapped the parchment holding half a raspberry jelly roll.
A smile crept across Rick’s face. One of those “gotcha” smiles.
“That’s a RASPBERRY jelly roll,” he said.
“Yeah, and…?”
“I only like lemon.” He walked away chuckling, as I decided whether to chuck the roll at his head, or simply take it back to a more appreciative audience at work.
As it happened, I did neither. I left the scorned roll on the kitchen counter. And next morning, half of it had disappeared.
“I thought you only liked lemon?”
“Well, I thought I’d broaden my horizons. And it’s not bad. Lemon would have been better, but…”
It was totally gone by the next day.
He who laughs last…
Want to read the recipe before following the pictures? See our Raspberry Jelly Roll.
First thing you should do is make sure your eggs are at room temperature. Since eggs are responsible for the light texture of this cake, and a room-temperature egg is able so hold more bubbles than a cold one, this is important. If you’re like me, you won’t remember to take them out ahead of time; so simply remove from the refrigerator, and submerge in hot water for 10 minutes or so. That’ll do it.
Next, grease a half-sheet (18” x 13”) pan, and line it with parchment or foil. Grease the parchment or foil. Don’t have a half-sheet pan? Bake our Classic Jelly Roll, which calls for a 10” x 15” jelly roll pan. Don’t have that, either? Well, I suppose you could bake this in two 9” x 13” pans… I haven’t tried it yet, so can’t give you any information on baking times.
Now, put those six room-temperature eggs in a large mixing bowl, along with the salt.
Beat till foamy…
…then add the sugar, and beat till light-colored and thicker.
Stir in the water and vanilla, then the flour.
Pour the batter into the prepared pan.
Tilt the pan so the batter covers the entire bottom surface.
Bake the cake till it’s a light, golden brown. This will take about 16 minutes; a cake tester inserted into the center will come out clean.
Remove the cake from the oven, and loosen the edges with a baker’s bench knife or table knife.
Sprinkle a plain cotton dish towel heavily with confectioners’ sugar.
Rub the sugar evenly over the towel’s surface.
Turn the cake out of the pan onto the sugar-covered towel.
Grab a corner of the parchment, and carefully peel it off.
You now have a thin, flexible spongecake.
Grab an end of the towel, and roll the cake up the short way.
Like this. My towel was a little too narrow; no problem, it did the job.
Let the cake cool completely, rolled in the towel.
When cool, unroll the cake.
Now it’s ready for its jelly or jam.
Stir the jelly or jam till it’s spreadable…
…pour it onto the cake…
…and spread evenly over the cake’s surface.
Now, without using the towel, roll the cake up so the jam is on the inside.
You may find the jelly or jam is pushed towards one end of the roll, and begins to ooze out. Just scrape any excess off with a spoon, and apply it to your next piece of toast.
Here it is, rolled and ready.
For best presentation (and so that you can taste-test before serving—baker’s benefit!), cut off both ragged ends.
Whoops! First time I did this, it looked pretty woebegone. So I unrolled it, and rolled it up again, this time more tightly. Yup, it was kind of messy, but it worked—
Much nicer looking, don’t you think?
Sprinkle the roll heavily with confectioners’ sugar.
slice in 1” pieces, and serve in all its simple glory.
Or serve on a base of chocolate sauce.
Or what the heck, just drizzle sauce all over it, if you’re one of those “everything goes better with chocolate” people.
Read, rate, and review (please!) our recipe for Raspberry Jelly Roll.
Buy vs. Bake
Buy: Fishman’s Kosher, St. Louis Park, MN: Raspberry Jelly Roll Cake, 1″ slice, $1.28
Bake at home: Raspberry Jelly Roll Cake, 1″ slice, 35¢
January 13th, 2009 at 5:49 pm
And now what is your husband asking for each day??? I think this would actually be quite yummy with lemon curd. Although the raspberry on its own, in its original glory, does look delish!
Huh, now he asks if I’ve made cupcakes…. I was thinking lemon curd would be REALLY good, Bridgett. Maybe I’ll surprise him with that sometime! PJH
January 13th, 2009 at 6:35 pm
Oooh, Fishman’s Kosher! Did you go there in person? I’m from the area, so I got excited when I saw the reference. They make a great challah.
Lucky you! No, I’m here in Vermont. I just saw Fishman’s menu online. It did indeed look VERY tempting… PJH
January 13th, 2009 at 6:40 pm
Mmm … jelly roll is one of the things I’ve always wanted to try but haven’t … mostly because I don’t have the right kind of pan. But … with lemon curd? Oh, that sounds so TEMPTING!
January 13th, 2009 at 8:22 pm
Mmmm… I love a jelly roll! My fix!!! I was having withdrawals from waiting for the next post…
Thanks PJ!
January 13th, 2009 at 11:03 pm
All the jelly roll recipes I’ve seen use a dish towel for rolling up the
baked cake but I’ve always just used another sheet of parchment
(saves washing the dish towel).
But lemon curd sounds great–my sister just gave me a bag of
lemons from her neighbor’s tree (I’m in California and winter
is citrus season) and a microwave lemon curd recipe from
allrecipes.com that I’ve been meaning to try. Yum!
January 13th, 2009 at 11:55 pm
Ohhhh boy! Got the pan. Now I’ve got to get out my stash of muslin
fabric and make a quick tea towel…We always used waxed paper
“way back then” so I’ve got that…filling?? My vote would be: lemon
#1…Jam:#2….It’s MINE. all mine!
January 14th, 2009 at 12:16 am
Mike I was also having withdrawals waiting for the next post. I get so much from this blog. I love the step by step photos.
I have tried jellyrolls several times with no success. I will try this one until I get it right. Not sure what I have done wrong in the past but this way I can get the help I need if I mess up.
Thanks so much !!!!!
January 14th, 2009 at 1:23 am
“Now, **without using the towel,** roll the cake up so the jam is on the inside.”
January 14th, 2009 at 1:43 am
Ohh jelly roll! Here in Australia we call them jam rolls and it was one of the first things from my must bake list I ever made. They’re great because they look complicated and impressive but are actually quite easy to do. I love a grated chocolate roll too! Yum!
January 14th, 2009 at 3:33 am
Jelly roll with lemon curd IS delicious, it’s the only way I ever make it!
January 14th, 2009 at 4:44 am
Hi! Pj,
I noticed that you used the paddle attachment instead of the whisk attachment I’m wondering does the texture of the finished product differ? And you’re batter is pourable very liquidy which is something i’ve never seen before in jelly roll batters.
Never thought to use the whisk attachment; the paddle beat the eggs/sugar into a nice thickness, and then I just gently stirred in the flour, water, and vanilla. Since I’d never made a jelly roll before, I didn’t know what the texture of the batter should be; but it certainly worked out well. The cake was nice and light, just like a spongecake is supposed to be. I always say, whatever works for you, stick with it. Cheers- PJH
January 14th, 2009 at 8:43 am
Hello everyone - I am very new to King Arthur and this blog. I had been seriously ill for over two years and I use to bake all the time. Now that my health is back on the right track, with the exception of a paralized left arm, I want to start baking again. I was my families official Christmas cookie baker. I usually made between 12 - 15 different kinds. I would start baking early and freeze them. I have learned from this blog and your cataloge that there are items that will help me to get baking again. I just received my Viking 7 court mixer last week and my Zo bread machine today. Now I have to get a few other things to update my supplies and pans. God Bless you all for all you do for your customers. I love all of you already. This is how a business should be run. tank you from the bottom of my heart, you are a a blessing to me. Love and Prayers, Kathleen
Kathleen, best of luck as you get back into baking - with your new toys! Have fun, and stay connected here - PJH
January 14th, 2009 at 11:43 am
Can’t wait to try the jellyroll.With all the baking I do and have done it’s something I have never made!
I have something for you to make for your Hubby…lemon filled cupcakes. Make some nice white cake batter fill the cups and drop a TBSP of lemon curd on top before baking.The lemon goes to the middle. Frost with frosting of your choice. They are sooooooo yummy. Now what will he ask for???
January 14th, 2009 at 11:46 am
I too love your column ! The pictures and descriptions are so helpful. With your support I will become a baker yet !
January 14th, 2009 at 12:10 pm
One of our favorite desserts is a chocolate roll filled with whipped cream (or vanilla ice cream). This jelly roll sounds fabulous! Question: do you think it would work to sprinkle the top of the sponge cake really well with confectioner’s sugar just after it’s out of the oven, then immediately put the tea towel/waxed paper/parchment on top, then invert the whole thing? That’s the basic method with the chocolate roll (which uses cocoa instead of the powdered sugar). I am thinking that the inversion process might be easier if you could put the towel on top of the cake and then a cutting board or something stiff on top of that, then invert, rather than putting the sugared towel on the counter and aiming for it.
Hi Susan,
Sure, you can use any number of methods to invert the cake onto the towel. You would need to be fairly quick or use non-melting sugar, and be very sure to loosen the edges so you don’t break the cake when inverting. ~ MaryJane
January 14th, 2009 at 12:23 pm
I peel and cook mangoes with a little bit of sugar, then puree them, use the sauce in the summertime for my jelly roll. Delicious and different, and a bright cheerful color!
January 14th, 2009 at 1:01 pm
Mmmm….jelly roll. There’s something to be said about “plain” desserts - who needs genoise (or whatever that stuff is) when you can have a nice, easy to make, wholesome dessert? I’ll take a chocolate cake or something simple any day over something fancy that I need a million (expensive!) ingredients for.
PJ, we missed the entries
And for the record, *I* WOULD have thrown a chunk at my husband’s head if he said that… 
January 14th, 2009 at 1:05 pm
I haven’t made a jelly roll in years. When my kids were young I made them often, but I used to put sliced strawberries in the roll. With whipped cream or whipped topping you can’t think of anything better. I don’t make them any more because I have high cholesterol and with all the eggs, well….. But I may have to make an exception. I also seem to remember making jello and spreading a thin layer on if I didn’t have jelly handy.
Hi Sue,
It sounds like a fellow baker here had pretty good luck using egg substitutes, so you may be able to replace some of the ‘real’ eggs, and get a cake you are happy with that hits that sweet spot for you. Let us know how it comes out if you try it. ~ MaryJane
January 14th, 2009 at 2:24 pm
My sponges from a similar recipe have always had a liquidy batter. I do have a pumpkin roll one where it’s a bit springier but that’s the nature of the beast.
My observation is that the main issue with jelly roll success is not using the right size of pan, i.e. the cake/sponge is too thick to roll well without cracking. some cracking is inevitable though.
I like the “roll it in parchment” suggestion!
I’m trying to bake less, it being Diet Month and all, but I may have to suspend that for a day and bake this up!
Thanks for a great blog.
January 14th, 2009 at 2:32 pm
I’ve made jelly rolls using a hand whisk (not a stand mixer) and egg substitutes, (AKA fake eggs). OK, it will probably never come out like a KAF jelly roll, but it was pretty good!
PS: Miss Pam, that mango jelly sounds AWESOME!
Wow Cynthia, now that is dedication to hand whip the eggs! Glad to hear you enjoyed the recipe! ~ MaryJane
January 14th, 2009 at 2:49 pm
I really enjoy reading the comments on this blog; get some yummy ideas, like the one from Pam Whitney about the mangoes!
I’ve never made a jelly roll; that is to say, I’ve never made one with jelly/jam or lemon curd, but they sound very good. What I make is a pumpkin roll with a cream cheese filling. I think it has replaced the pumpkin pie at Thanksgiving in our family!
Hi Andy,
Check out Starr’s Pumpkin and Cheese Roll-Up. It should fit the bill just right. Enjoy! ~ MaryJane
January 14th, 2009 at 3:43 pm
how about those of us who have a 12″ x 17″ pan? can we make this recipe, or do we have to make the original recipe (which calls for the 10″ x 15″ pan)? I’m excited to try this!
If it’s 12″ x 17″ internal measurements, that should be just right - go for it. If 12″ x 17″ external, it might overflow; or you could simply pour in a bit less batter (not sure how much less…). How does that sound? PJH
January 14th, 2009 at 3:51 pm
My husband and I celebrated our 50th last year and I have NEVER attempted a jelly roll. This sounds like something I could do. I bake everything from scratch and bake most of our bread so I should be able to master this one. Since it is just the two of us, how do I store leftovers? Or do we just eat the whole darn thing? I really enjoy this blog. Thanks for all the helpful hints.
Think you’d better eat it all… it stores fairly well, because of the jelly/jam, at room temperature. Or share it with a neighbor! PJH
January 14th, 2009 at 4:00 pm
I have made four of these since Thanksgiving. I have had nothing but good luck with the recipe. I mix blackberry and cherry jelly for the filling.
January 14th, 2009 at 6:59 pm
This must be the week for revisiting foods from yesteryear. I made Red Velvet Cake which I hadn’t made in 25+ years, and now you post about jelly roll! This is another one of those things we made in the mid to late seventies but I haven’t made since. We always made it with some kind of berry jam or jelly, but I love the idea of lemon curd, or the person who mentioned grated chocolate! Mmmmmm!
January 14th, 2009 at 8:05 pm
where I’m from we call them braso gitano (literally gypsy’s arm). Looks delish.
Marielle, where are you from? Gypsy’s arm, huh?
PJH
January 14th, 2009 at 8:35 pm
Thanks for another great recipes/tutorial. I visit the KA blog each day anticipating a new entry and I am so disappointed when there is not one.
I vote for 4 entries per week! Thanks for doing such a great and bringing out the hidden baker in all of us.
Thanks, Brandee. I’d love to get on here and post every day, but I have lots of other stuff I do here, so… wish there were more hours in the day! PJH
January 14th, 2009 at 10:25 pm
I, too, am one of those “haven’t-made-this-in-years” people!! Unfortunately, it’ll be a little longer before I’m able to indulge - living on a boat where the largest pan you can fit in your oven is 9 x 13 isn’t conducive to jelly roll making **sigh**. As for fillings, there’s jelly, jam, marmalade, chocolate creme………..it’s all good!!! Thanks, P.J., for reminding us of the “old-fashioned” desserts.
January 15th, 2009 at 7:04 am
Hello again, everyone! I LOVE this site and I LOVE this recipe! I have never made “jelly roll” but so enjoy eating them (if I can find them locally in our bakery.) I was wondering, PJ, if instead of parchment, could I substitute a sillicone baking mat that lines my half-sheet pans? It is very thin & flexible…and it’s PINK!!!!! Let me know what you think…I’m going to give it a try anyway…and since it’s (-2) here today in Pennsylvania…I thought it would be a good day to bake some more!!! Also, is this the basic recipe for everything “jelly roll”…like “pumpkin roll”? which is very popular in our area, especially around Thanksgiving. I know the cake is flavored differently (w/pumpkin, of course) and the filling is a “cream cheese” based filling. It is equally delicious!!!! Also, when I was a kid - back when the earth’s crust was cooling…..we had “ice cream rolls” for many birthday parties….ususally chocolate cake rolled around vanilla ice cream! So very good, too! And just for the heck of it…”lemon” would NOT be my first choice - I’d stick with the jam -SEEDLESS BLACK RASPBERRY is what I’ll be using….but I’ll bet my husband would like “lemon curd” from time-to-time. I can’t say enough GOOD about KAF…I think you are SOOOOOO great!!! Please keep doing what you’re doing….everyone on staff deserves high praise; such a wonderful group of people….as we say here in PA….”yunz” are the best! God bless everyone today! xoxox….M.E.
Well, thanks so much for your enthusiasm, Mary Ellen, and your kind comments. Take a look at our Pumpkin Rollup recipe, which is just what you describe. And ice cream - I’d say take our Yule Log recipe, and spread with softened ice cream before rolling. There are so many delicious ways to come at this… PJH
January 15th, 2009 at 9:32 am
Since I love All Things Chocolate, I have a question about the Buche de Noel recipe… since I may make this tomorrow night for a party on Saturday.
The picture shows a chocolate cake roll.
But there is no cocoa or chocolate in the cake portion of the recipe, only in the filling & frosting.
I want a chocolate cake roll I can fill with vanilla italian meringue butter cream.
How much cocoa or chocolate should be added to this cake recipe and how should it be added?
LOVE the blog- thanks!
Sorry, Julianne - I’ve contacted the bakers responsible for that recipe to ask them about it. the picture doesn’t reflect the recipe, does it? WHOOPS. In the meantime, check out our online class for making a Yule Log - you’ll find the recipe you’re looking for there. PJH
January 15th, 2009 at 10:19 am
Many years ago, I took a class and we made a similar “roll” filled with whipped cream and them sprinkled toffee/chocolate (SKOR) bars that had been broken into small pieces. Rolled and chilled, of course. Try it. It is fabulous. Love your site, and blogs. Get lots of intesting ideas this way. Keep up the good work. Grace
OH MY! That combination sounds fantastic to me. Rather like Ben and Jerry’s Heath Bar Crunch. Thanks for the great inspiration. ~ MaryJane
January 15th, 2009 at 10:44 am
I made a jelly roll cake last Friday for our monthly game night (50 yr olds playing Cranium) dessert. I just wanted to mention that I used some of the Sonoma Lemon Meyer Syrup that I purchased from KA to brush the cake with, before filling with a Meyer lemon curd/whipped cream mixture. It was delicious. I am from LA (lower Alabama), and grew up eating my Grannies’ blackberry jelly roll cakes. It screams comfort food for me. Thank you for reminding me of that.
Ooohhh, Linda, sounds wonderful! Thanks for sharing- PJH
January 15th, 2009 at 3:53 pm
Dear PJ: I looove your blog - you have a peruvian fan! Too bad I can’t buy King Arthur products here in Perú.
Here a jelly roll is a “pionono” and the filling we almost always use is “manjarblanco” (aka dulce de leche).
During the summer, we prefer whipped cream with lots of sliced mangoes or strawberries. It’s one of the first desserts my mon taught me! Another thing - we always use the whisk attachment and we don’t add water to the eggs, just sugar, vanilla and flour, so the batter is drier. Do you think the water makes a big difference?
Thank you not only for the great recipes, but also for the friendly style.
Besos y abrazos, Armida
Ooooh, your version sounds scrumptious, Armida. As for the water, I’d think it might make the cake a little sturdier, and less prone to cracking. But if you have a recipe you already trust, use it - there’s more than one road to baking happiness, right?
PJH
January 16th, 2009 at 2:59 pm
Nice recipe. Rotten husband. If there’s anything worse than an annoying bore, it’s an annoying greedy unappreciative bore who doesn’t know how to say “thank you”.
There are some basic recipes that are just fabulous, and the combination of cake and jam is wonderful. My life-saver pudding when I realise I’ve got to do something is jam sponge - lightly grease a deep casserole dish, spread a layer of jam (for a bit of grown-upness, mix the jam with about half a glass of wine) and mix up a Victoria Sponge recipe (What I think of as Basic Cake: 4 ounces butter, 4 ounces sugar, 2 eggs, 8 ounces flour with 2 tsp baking powder and a pinch of salt, do the obvious) and pour the cake mixture over the jam. Bake in a hot oven for about half an hour - till the cake is done - and serve with cream or vanilla ice-cream. Anything fancier would be wasted - it’s just a basic pud that’s truly fabulous. I’d say “serve hot”, but you have to make sure people don’t eat it when the jam is still so hot it’ll burn their mouths….
January 16th, 2009 at 5:29 pm
I think your husband is nice. He is just teasing you in a lovable way. Husbands and wives should have “running” jokes. It’s a fun way to connect. I’m sure he wasn’t being mean like the lady above said.
Thank you for sharing with us things about your son and husband. It’s what makes you so real to us all. And we all love you.
Thanks so much, Alvara. We love connecting with all of you, if even “ethereally.” PJH
January 17th, 2009 at 3:16 pm
I love the KAF website and have recommended this blog to all my baker and wanna-be baker friends and family. I have been baking since I was a kid (yeast breads and decorating cakes by the time I was about 12) and am a trained chef (though work as a 911 dispatcher - ya, that makes sense…) and still learn a lot from this wonderful blog.
I catered a gift opening a couple of years ago and made a pumpkin roll and a cake roll with chocolate cream, and have made the pumpkin roll for family. Young and old alike love them. I can hardly wait to try using mango. My husbands kids and grandkids will go nuts for that!
I see that someone already asked my question: Can I use my silicone sheet instead of parchment? But that questions wasn’t addressed. So, will that work?
Thanks again for all your good work. You have my dream job!!
Sure, silicone will work great, Sharon. Sorry I didn’t answer the previous comment- And yes, this IS pretty much a dream job. I feel lucky to have it. - PJH
January 18th, 2009 at 12:42 pm
I’m from the Caribbean but all over latin america it’s known by that name. Those poor gypsies were the unlikely scapegoat in this instance.
January 20th, 2009 at 10:10 am
I HAVE to try this. I grew up in England, where they are called Swiss rolls (no idea why!). Sometimes the jam layer gets a thin top layer of whipped cream for extra yumminess.
The simple jelly version makes a perfect base for a sherry trifle, if you wonder what to do with leftovers. Arrange roll slices in a glass bowl, drizzle with as much sherry as seems reasonable, then layer up with custard sauce or creme anglaise, fresh or frozen raspberries, and more slices of roll (and sherry). Finish with a layer of custard and top with whipped cream. Decorate with fresh raspberries and/or chocolate shavings and/or sliced almonds. My Mum’s killer dessert for any special occasions! But only if you are not watching your weight…
Love this blogging community. Thanks for the great photos and inspiration!
January 20th, 2009 at 12:56 pm
I love the blog and all the reviews/comments. I have made the pumpkin roll (recipe from Libby’s website) - - using KAF, of course, and it has turned out great. It freezes great. I often give it as Christmas gifts. It is good to keep a “pumpkin roll” in the freezer - -cut off a hunk, let thaw a bit and sprinkle with more 4x sugar. Yummy!!!! I am anxious to make this jelly roll and I think I will try it with lemon curd. I just brought a Zo bread maker from KA and am anxious to try it out. What would a suggestion be for me to start with since I am new at using the machine?
Fran, start with one of the plain white breads in the Zo recipe book, so you can learn the basics of how the machine works. If you want to use it to make dough, then bake the bread outside the machine, any recipe using 3 to 4 cups of flour should do fine for you. Have fun! PJH
January 20th, 2009 at 1:53 pm
Haven’t thought about jelly roll in years. When I got my BHG cookbook in the 60s, I made both the regular jelly roll w lemon filling and also the chocolate roll. Used peach ice cream in chocolate roll and kept it frozen. It was the best. I guess it’s time to try it again!
Marge H.
January 21st, 2009 at 12:03 pm
I make Buche de Noel every year…sometimes more than one. The recipe I’ve always used separates the eggs and beats the whites until stiff. This recipe looks so much easier. I may try it before next Christmas. Love this site by the way. Helene
January 27th, 2009 at 5:48 pm
I make it, it was great and it takes short time to prepare so a good
choice when U have short time to prepare a desert for your guest
February 3rd, 2009 at 5:42 pm
This is a great jelly roll recipe. I decided a couple years ago to try to learn to make a jelly roll. This is the first time I felt that I really succeeded. I know it is a recipe I’ll use again.
I made it with a Cranberry Curd (from Nigella Lawson’s How to be a Domestic Goddess) and it was great. We called it Pinkalicious Roll which appealed greatly to my 7-year-old daughter.
I also appreciate that the cake is dairy-free. And if you don’t use a curd so is the filling. I have lactose-intolerant relatives so finding really good dairy-free recipes is great.
Thanks for the recipe.
February 10th, 2009 at 6:54 pm
This recipe works fabulously for making the cake, but we have a family favorite instead of jam- whipped cream and strawberries! It’s wonderful, and rarely lasts long in our house.
March 4th, 2009 at 12:26 am
thanks for the recipe. you have great illustrations. i have homemade blueberry and this will work great with that.
April 11th, 2009 at 3:31 pm
Linda, I’ve heard of the blackberry roll but never had one…can you share the recipe?
Thanks,
Sandy