Even a rookie baker can prepare this handmade sponge cake, which is filled with your favorite jelly or jam.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 cup sifted cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- ¾ cup white sugar
- ½ teaspoon vanilla extract
- 2 tablespoons 2% milk
- ½ cup confectioners’ sugar for dusting
- 1 cup strawberry jam
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 10×15 inch jellyroll pan with parchment paper.
- Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
- Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don’t over bake, or it may crack.
- Generously dust a clean dish towel with confectioners’ sugar. Turn the cake out onto the towel, and 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 coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners’ sugar before serving.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 128 mg |
| Sugars | 42 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
The cake recipe resembled a tray of oily slosh.
First attempt. Going to try to bake less next time and maybe add some egg whites. Needs a little fluffier. I don’t like powdered sugar on mine. And I suggest you roll with parchment because it sticks badly to towel
Followed recipe exactly. It was NOT a thin batter. Almost the consistency of a macaron batter. Sponge is dry and crumbly, and tough. Quite disappointed.
I made it with the cream cheese filling and an orange jelly. The cake was very moist and tasty. Everyone in my family enjoyed it.
Made this two nights ago. Turned out well. Posted a video on youtube channel, if anyone is interested, look for ‘woodchuckcanuck’
I was really bummed about how this turned out. It didn’t even begin to fill the pan I used, so I doubled the recipe. When I pulled it from the oven, the majority of it stuck to the parchment paper. Ended up using a different recipe. I would suggest that perhaps this might work better (as far as removal from the parchment paper that the paper be sprayed with Baker’s Joy or another type of flour/oil spray so that it doesn’t stick to the paper). Might make another go at it another time…
if you use vanilla sugar (sweden) use 3 times as much and instead of a towel use parchment paper and if you don’t have parchment paper use canola oil soaked aluminum foil
Cake was tough and cracked. I baked for 9 minutes. Would not make this again.
Great shortcut jelly roll recipe that turned out perfectly. Thanks Barb!.
Made this for my nostalgic husband. You really have to watch the time or it crumbles. Make sure you roll it very tight or you will have a flat layered blob. Very easy and delicious to make.
I made it exactly as directed. Came out great, rolled great and I’m a newbie at the rolling part. I used raspberry filling, one of our favorites. But honestly the cake was dry. But in fairness I was full of junk (cause I was in the kitchen) so I have wrapped it tightly and going to walk away and taste later. Has anyone ever use a cake mix for a rolled cake. If so how much batter?
I agree with many others here, something is missing from this recipe. Not enough liquid. Measurements are off. Came out dry and crunchy. I took it out of the oven when it had just blushed golden on top.
I made this and it turned out crumbly.seemed like the flour was to much. But it did roll alright.
Haven’t tried this yet but just wanted to comment that my first jelly roll was a failure and it was due to not beating the eggs long enough.
Ok, first time ever making a jelly roll and I followed this recipe exactly aaaaannd, as my OH said, “nailed it”! Lol! I was concernes with the mixed reviews but I mae sure to keep an eye on the sponge, adjusted the temp/timings as I have a gas, fan oven (also used the bottom shelf to be safe). Once out the oven, I worked quickly turning it out, peeled off the paper and carefully rolled it up and allowed it to cool per the instructions. Again, working carefully, spread the jam and rolled the sponge back up. Voila!! ??
I used this recipe to make a Buche de Noel. It turned out great!! Thanks BARB MAXWELL! Not my first jelly roll, but I’m not an expert either. I did make some adjustments / changes – I’m a purist, by no means. We had no cake flour, so I used regular + a bit of cornstarch as suggested by The Dutch Girl. I left my eggs out to warm up a bit, because I read somewhere that warmish eggs were the secret to a perfect sponge cake. Also I used brown sugar in stead of white, and I added a couple spoons cocoa powder & a big dollop of sour cream. I happen to know my oven runs a bit hot so I watched it closely and only baked it for about 6 min until it was done. For the filling I used the cream cheese idea, some more sour cream, icing sugar, vanilla, a splash of milk and yep, more cocoa powder. I know some of you are thinking – that I’ve made a completely different cake than this recipe, but all the other chocolate roll/ yule log recipes I could find had half a dozen eggs separated & ain’t nobody got time for that. The biggest problem I had with this recipe was the fighting over the last piece at my holiday party! I will definitely make this again, maybe with some homemade jam this summer!
Great Recipe! We used it as the sponge for our Christmas trifle from Gordon’s Sunday Lunch cookbook, worked perfectly!
I even added cream cheese filling, but the sponge was dry and crumbled, I will not recommended.
Fillings were good, but cake was cracking, in pieces, and looked a fright.
The taste was okay but the texture was awful. The flour and sugar ratio are not well ballanced. The cake was crumbly and dry. Rolling it was impossible without breaking it.
An extremely simple roll cake. Family and friends really enjoyed