Classic Jelly Roll
Spongecake, jelly, and cream: this nostalgic dessert will never go out of style.
Cake
- 4 large eggs
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1 tablespoon lemon or orange zest, optional
Filling
- 1/3 cup jelly or jam
- 2 cups whipped cream or pastry cream*
- confectioners' sugar
Directions
|
1) Preheat the oven to 375°F. Line a 10" x 15" x 1" jelly roll pan with parchment paper cut to size, or aluminum foil, then grease. |
|
2) Beat the eggs and salt in a large bowl on high speed until they're thick and lemon colored. |
|
3) Gradually beat in the sugar. |
|
4) Mix in the water and vanilla on low speed. |
|
5) Gently whisk in the flour and optional citrus zest, scraping the bottom of the bowl. |
|
6) Pour the batter into the prepared pan, spreading it evenly. |
|
7) Bake the cake until a cake tester inserted in the center comes out clean, 14 to 16 minutes. |
|
8) While the cake is baking, generously sprinkle confectioners' sugar on a smooth towel larger than the cake. |
|
9) Remove the cake from the oven, and immediately loosen it from the pan and turn it over onto the towel. |
|
10) Carefully remove the paper or foil. While warm, carefully roll up the cake and towel, starting from a short end. |
|
11) Let the wrapped cake cool on a rack for at least 30 minutes. |
|
12) Unroll the cooled cake and remove the towel. |
|
13) Stir the jelly to loosen it up; spread it over the cake. |
|
14) Spread whipped cream or pastry cream atop the jam or jelly. |
|
15) Roll the cake back up, and sprinkle with confectioners' sugar. |
|
16) Refrigerate for at least 1 hour to allow the filling to set. |
Recipe summary
- Hands-on time:
- 25 mins. to 35 mins.
- Baking time:
- 14 mins. to 16 mins.
- Total time:
- 2 hrs 9 mins. to 3 hrs 51 mins.
- Yield:
- one cake, about 10 servings.
-
-
- Recipe comments (3) »
Tips from our bakers
- To make pastry cream from out mix, use 1 cup pastry cream powder mixed with 1 3/4 cups half and half and 1 teaspoon vanilla to make 2 cups filling.
Reviews
12/19/2009
Mine came out flat like a pancake!
What did i do wrong?
This recipe is really a genoise...a cake made without leavening that relies on the eggs beaten until thick and lemon colored before adding the sugar and gently folding in other ingredients. You could either find a recipe for jelly roll that uses a leavening like baking powder - or call our baker's hotline to chat with a baker about technique for this recipe (802-649-6717). Irene @ KAF
09/27/2009
A very simple,quick, and easy to make recipe. It came out light, fluffy, and delicate-tasting. My favorite part is that it's made of typical pantry ingredients and in the more typical 10x15 jelly roll pan, so it can be made spur-of-the-moment by those of us who haven't invested in a half-sheet yet.
12/12/2008
so light a s a feather Lovely tea time delight. Wish you could post some more of your delights on your lovely site.
Bookmark/share
this recipe