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Jelly Roll

A light and fluffy sheet cake rolled with fruit preserves for a nostalgic and elegant dessert, perfect for any celebration or cozy treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fruit preserves or jam
  • Powdered sugar for dusting

Equipment

  • Mixing bowl
  • Whisk or electric mixer
  • 11x15 inch rimmed baking sheet
  • Parchment paper
  • Kitchen towel

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Line an 11x15 inch rimmed baking sheet with parchment paper and spray lightly with cooking spray.
  3. In a mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until pale and thick.
  4. Mix in the vanilla extract until well combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Carefully fold the dry ingredients into the egg mixture until just combined, avoiding overmixing.
  7. Pour the batter onto the prepared baking sheet, spreading it evenly.
  8. Bake for 12 minutes, or until the cake is golden and springs back to the touch.
  9. Remove the cake from the oven and invert it onto a clean kitchen towel dusted with powdered sugar.
  10. Peel off the parchment paper and roll the cake in the towel from one short end to the other while still warm.
  11. Unroll the cake, spread the fruit preserves evenly over the surface, then re-roll the cake without the towel.
  12. Dust the rolled cake with powdered sugar before serving.

Notes

Dust with powdered sugar before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.