Recipe By BARB MAXWELL
Rating
Published Jun 19th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 10 servings Calories 236

This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make.

Recipe 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

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 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
  • Carbohydrate 54.9 g
  • Cholesterol 37.4 mg
  • Fat 1.2 g
  • Fiber 0.2 g
  • Protein 2.5 g
  • Saturated Fat 0.4 g
  • Sodium 127.7 mg
  • Sugar 41.8 g

Reviews

  1. This recipe is perfect. If you have problems with breaking there are a few things you need to check or be aware of: 1. Using cake flour or a low gluten flour is best. If this is not available, add corn starch (1/3 corn starch to 2/3 flour). High gluten flour is good for breads - Read more ...
  2. EXCELLENT! This was my first time making a jelly roll. I followed the recipe exactly as written including the times alloted. It turned out perfect! Thank you Barb Maxwell not only for the recipe but for your review telling about the cream cheese mixture as an added bonus. It was a real hit at our - Read more ...
  3. This recipe is AWFUL! It was dry and cracked every time. I actually tried it 3 times determined to get the recipe to work. Finally after an 1 1/2 hours and a huge waste of supplies I pulled out my Betty Crocker cook book and snap I took a perfect Jelly roll out of my - Read more ...
  4. This recipe turned out perfectly! I have a hard time making jelly rolls without them cracking or breaking but this recipe provided just the right "sponginess" so it didn't break when rolling. I let the cake cool for a few minutes before I attempted to roll it the first time.
  5. I really was hoping for a better result. I even tried it a second time when the first one didn't turn out. However I only baked for 8 min. and followed the recipe EXACTLY and when I unrolled it to put the jelly on the cake cracked and fell apart. The cake itself did had - Read more ...
  6. I am an expert at making other cake rolls - I followed this recipe exactly and it was a very dry crumbled mess. I can't recomend this.
  7. The cake did not turn out well for me and I have made many jelly rolls.
  8. My husband asked me for a jelly roll out of the blue and though I love to cook I feared it was going to be a challange but this recipe is fool proof and the jelly roll turned out great. I added the cream cheese recipe and it was perfect!!!!
  9. I wanted to make a couple comments since I am the one who submitted this recipe and parts were edited out or changed before posting. First, any flavor of jam will do. Use your favorite. I just happen to like homemade strawberry freezer jam. Also, this recipe does NOT require the milk to be 2%. - Read more ...

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