How To Make A Jelly Roll Cake Impress Your Guests With This Raspberry Jelly Roll Sponge Cake

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15 mins

15 mins

30 mins

8 servings
Nutrition Facts (per serving)
259 Calories
2g Fat
57g Carbs
4g Protein

Show Full Nutrition Label


Nutrition Facts
Servings: 8
Amount per serving
Calories 259
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 70mg 23%
Sodium 164mg 7%
Total Carbohydrate 57g 21%
Dietary Fiber 1g 2%
Total Sugars 41g
Protein 4g
Vitamin C 3mg 13%
Calcium 53mg 4%
Iron 1mg 6%
Potassium 63mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you need a quick and beautiful dessert for an upcoming dinner party, our recipe for jelly roll will definitely impress and delight your guests. Don’t be put off by its sophisticated design as it’s easier to make than you might think.

A soft and fluffy sponge cake is covered in jelly and then rolled to a pretty swirl. Make ahead to free your time in the kitchen and simply dust with confectioners’ sugar before serving. Check our variations below for other flavors and ideas.


  • Baking spray

  • 3 large eggs

  • 1 cup granulated sugar

  • 1/3 cup water

  • 1 1/2 teaspoons pure vanilla extract

  • 3/4 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 2 tablespoons confectioners’ sugar, more as needed

  • 3/4 cup seedless raspberry jam, or jelly

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 375 F.

  3. Line a jelly roll pan with parchment paper or waxed paper and grease generously or spray with baking spray.

  4. In a clean and dry bowl, using an electric mixer, beat the eggs for about 5 minutes, or until very thick and lemon colored. If you’re using a stand mixer, use the whisk attachment.

  5. Gradually beat in the granulated sugar until all is well combined.

  6. Beat in the water and vanilla extract using low speed.

  7. Gradually add the flour, baking powder, and salt. Beat just until batter is smooth and blended.

  8. Pour the batter into the prepared pan, spreading well to all corners.

  9. Bake the cake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. While the cake bakes, generously sprinkle a clean tea towel with confectioners’ sugar.

  10. Once baked, immediately loosen the cake from the edges of the pan and invert onto the prepared tea towel

  11. Carefully remove the parchment paper from the cake. Trim away any stiff edges, if necessary. While still hot, carefully roll cake and towel from narrow end.

  12. Leave to cool on wire rack for at least 30 minutes. By rolling it while hot, the cake will hold its shape without breaking once it’s filled with the jelly.

  13. After 30 minutes have passed, unroll cake and remove the towel. Spread the jam or jelly over the cake. Roll up the cake again.

  14. Sprinkle with confectioners’ sugar right before serving, or wrap it loosely and refrigerate until it’s time to serve.

  15. Enjoy.

Different Fillings and Flavor for Your Roll

If raspberry jam isn’t your favorite, choose other fillings from our suggestions:

  • Use strawberry jam or apricot jam for a sweet filling.
  • Mix whipped cream with fresh chopped strawberries and use it as the filling.
  • Use lemon curd as the filling.
  • Use dulce de leche, homemade or store-bought, as the filling. If too thick, place it in a pot with a few tablespoons of whole milk.
  • Use Nutella or chocolate ganache. Decorate with chocolate bark and chopped nuts.

Video about How To Make A Jelly Roll Cake

Professional Baker Teaches You How To Make JELLYROLLS!

Chef Anna Olson shows you how to bake classic raspberry jellyrolls!

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– 4 large eggs, separated and at room temperature
– ¼ cup icing sugar (32 g), sifted, plus extra for dusting
– 1 tsp (5 mL) vanilla extract
– ⅒ tsp salt
– 2 Tbsp (25 g) granulated sugar
– ¾ cup (96 g) cake and pastry flour
– ⅔ cup (160 mL) raspberry jam

1. Preheat the oven to 350 F. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper.

2. Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted with the whip attachment and whip until the yolks have doubled in volume and hold a ribbon when the whip is lifted, about 4 minutes. Whip in the vanilla.

3. In a separate, or cleaned bowl, whip the egg whites with the salt first on low speed until foamy, then increase the speed to high and pour in the granulated sugar, whipping until the whites hold a medium peak.

4. Sift half of the flour into the yolk mixture and fold in using a whisk, then fold in half of the whipped egg whites. Repeat with the remaining flour, and then change to a spatula to fold in the last of the whites until evenly incorporated. Spread the batter into the prepared pan, taking the time to ensure the batter is level.

5. Bake the cake for about 12 minutes, until the cake springs back when gently pressed in the centre. Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the cake up from the 10-inch side with the towel and let it cool completely (cooling it rolled sets its “memory” so the cake won’t crack once filled).

6. Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam over the cake. Roll the cake back up again, dust the top with icing sugar. Cover and store at room temperature until ready to serve.

7. The cake can be prepared up to a day in advance and stored, wrapped and unrefrigerated.

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