Grandmother's Jelly Roll
A classic, light sponge cake rolled around a sweet jam filling. This simple, nostalgic dessert is baked in a sheet pan and rolled while still warm to create its signature swirl. Perfect for an afternoon treat or special occasion.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 354 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
cake
- 3 pcslarge egg
- 1 cupgranulated sugar
- 1 tspvanilla extract
- 2 tbspmilk
- 1 cupall-purpose flour, sifted
- 2 tspbaking powder
- 0.25 tspsalt
rolling
- 2 tbsppowdered sugar
filling
- 0.5 cupstrawberry jam
garnish
- 1 tbsppowdered sugar(optional)
Equipment
spatula · wire rack · mixing bowl · parchment paper · electric mixer · kitchen towel · knife · oven · rimmed baking sheet
The method
Step by step
- 1
Preheat your oven to 180°C (350°F). Line a 25x38 cm (10x15 inch) rimmed baking sheet with parchment paper, leaving an overhang on the short sides to act as handles.
About 5 min
Cook’s note: Using an overhang makes it much easier to lift the hot cake out of the pan.
- 2
Lay a clean, lint-free kitchen towel on your work surface and dust it generously with the powdered sugar for rolling.
About 1 min
- 3
In a large bowl, beat the eggs with an electric mixer on high speed for about 5 minutes, until they are thick, pale, and have tripled in volume.
About 5 min
Cook’s note: This step incorporates air which is essential for a light, spongy cake.
- 4
Gradually beat in the granulated sugar until fully incorporated and the mixture is glossy. Then, mix in the vanilla extract and milk.
About 2 min
- 5
In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
About 1 min
- 6
Gently fold the dry ingredients into the egg mixture in two additions, mixing only until no dry streaks remain. Do not overmix.
About 2 min
Cook’s note: Overmixing will deflate the air you incorporated into the eggs, resulting in a dense cake.
- 7
Pour the batter into the prepared baking sheet and use an offset spatula to spread it into an even layer.
About 2 min
- 8
Bake for 10 to 12 minutes, until the cake is lightly golden and springs back when you gently press the top.
About 12 min
- 9
Immediately invert the hot cake onto the prepared kitchen towel. Carefully peel off the parchment paper.
About 1 min
Cook’s note: Work quickly while the cake is hot and pliable to prevent it from cracking.
- 10
Starting from one of the short ends, gently roll the cake up with the towel inside. Place it on a wire rack to cool completely.
About 1 min
- 11
Once cool, carefully unroll the cake. Spread the strawberry jam evenly over the inside surface, leaving a 1cm border around the edges.
About 3 min
- 12
Reroll the cake firmly, this time without the towel. Place the roll seam-side down.
About 1 min
- 13
Dust the top with the optional garnish powdered sugar. Slice into rounds to serve.
About 1 min
Cook’s note: A serrated knife works well for clean slices.
Per serving
Nutrition
- Calories
- 354kcal
- Protein
- 5.6g
- Carbs
- 76.9g
- Fat
- 3.1g
- Fibre
- 0.7g
- Sugar
- 58.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the jelly roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator.
Serve chilled or at room temperature.
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