A quick and easy “wow” dessert is a melt-in-your-mouth, light sponge cake rolled up with jam or jelly.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 14 |
| Yield: | 1 jelly roll |
Ingredients
- 4 large eggs, at room temperature
- 1 teaspoon salt
- 1 ½ cups superfine sugar
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 ½ cups cake flour
- ¼ cup powdered sugar, or as needed
- 1 cup jelly, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10×15-inch jelly roll pan with parchment paper.
- Separate eggs and set yolks aside. Whip egg whites and salt in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until soft peaks form. Sprinkle baking powder over the surface and beat to incorporate.
- Add egg yolks, one at a time, beating after each addition. Beat in vanilla extract. Sift 1/2 cup cake flour over the egg mixture and fold in gently to combine. Repeat twice more with remaining flour. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until cake springs back when gently pressed with a finger, 10 to 13 minutes.
- Lay a kitchen towel on a surface and dust generously with powdered sugar. Remove cake from the oven and immediately turn out onto the towel.
- Remove parchment paper and trim off any crusty edges of cake to prevent cracking during rolling. Spread jelly over the surface. Beginning on a short side, roll the cake, using the towel as a guide. Transfer the cake roll, seam-side down, to a serving plate. Let cool thoroughly before slicing and serving, about 45 minutes.
- Use any jelly you like.
- Variations: roll cake without adding jelly, cool thoroughly, then open and spread generously with cream pie filling, chocolate pudding, lemon butter, or sweetened whipped cream. Then roll again and refrigerate. Or, spread cake with softened ice cream and store in freezer for later use.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 256 mg |
| Sugars | 38 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Until now all the sponge cakes for rolls have been about holding the goodies inside. Really good cake!!! Yes! I WOULD eat it plain. Yes, It cracked. Pretty sure it was operator error Oven runs hot and I didn’t oil the parchment. Absolutely will try again. Filled it with a marscapone mouse and passion fruit curd. Finished it with white chocolate ganache. Oops! Super extra going to the gym tomorrow!