Jelly Roll Cake

This classic jelly roll cake is a light and airy vanilla sponge filled with sweet strawberry jelly and rolled into a beautiful swirl. Tender, delicate, and dusted with powdered sugar, it’s a nostalgic dessert that’s as elegant as it is simple. Perfect for holidays, afternoon tea, or a charming brunch table, this jelly roll melts in your mouth with every bite.

Why You’ll Love This Recipe

This jelly roll cake is a timeless treat with a satisfying texture and subtle sweetness. The sponge cake is made with just a few pantry staples and whipped to perfection for a fluffy, pliable base that rolls effortlessly. The strawberry jelly filling adds a fruity contrast that pairs beautifully with the soft vanilla cake. Whether served plain or topped with whipped cream and berries, this dessert is sure to impress with its simple elegance and irresistible flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 cup strawberry jelly or jam
• Powdered sugar, for dusting
• Optional: whipped cream or fresh berries for garnish

Directions

1. Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs on high speed using a hand or stand mixer for about 5 minutes, or until thick and pale yellow.
3. Gradually add the sugar and vanilla, continuing to beat until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry mixture into the egg mixture using a spatula.
5. Heat the milk until warm (not boiling), then stir it into the batter until smooth.
6. Pour the batter into the prepared pan and spread it evenly to the corners.
7. Bake for 10–12 minutes, or until the cake springs back lightly when touched.
8. Loosen the edges immediately and turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
9. Starting from the short end, roll the cake up with the towel and let it cool completely on a wire rack.
10. Once cooled, gently unroll the cake and spread the strawberry jelly evenly over the surface. Reroll the cake (without the towel) and place seam-side down.
11. Dust with powdered sugar and garnish with whipped cream or berries if desired. Slice and serve.

Servings and timing

This recipe yields approximately 10 slices.
Prep time: 15 minutes
Cooking time: 12 minutes
Total time: 27 minutes
Calories per slice: 210 kcal

Variations

• Different Fillings: Use raspberry, apricot, or blackberry jam for a new flavor profile.
• Chocolate Twist: Add cocoa powder to the batter and fill with chocolate ganache or Nutella.
• Lemon Version: Add lemon zest to the batter and fill with lemon curd for a citrusy option.
• Frosted Option: Instead of powdered sugar, top with a thin glaze or dust with cocoa powder.
• Holiday Flair: Fill with cranberry preserves and dust with snowy powdered sugar for a festive look.

Storage/Reheating

Store the jelly roll cake in an airtight container in the refrigerator for up to 3 days.
Allow it to come to room temperature before serving for best texture.
Freezing is not recommended, as the sponge may lose its delicate texture upon thawing.

FAQs

Why did my jelly roll crack when rolling?

Cracks often occur if the cake is overbaked or not rolled while still warm. Be sure to roll it up in the towel immediately after baking to prevent this.

Can I use store-bought jam?

Yes, any good-quality jelly or jam works well. Choose a smooth spreadable variety for best results.

What’s the best way to keep the cake from sticking?

Use parchment paper and grease it lightly. Dusting the towel with powdered sugar also helps prevent sticking during rolling.

Can I freeze the cake?

Freezing is not ideal for jelly roll cakes, as it may affect the texture. If necessary, freeze unfilled sponge layers wrapped tightly.

Can I use a different pan size?

The 10×15-inch jelly roll pan is ideal. Using a different size may affect the thickness and baking time.

Do I need to use milk in the batter?

Yes, a small amount of warm milk helps give the sponge cake a soft texture and a more flexible crumb.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour. Be careful not to overmix the batter.

How do I get a tight roll without squishing the filling?

Use a gentle but firm hand and roll slowly. Spreading an even layer of filling helps prevent overflow.

What can I use instead of a kitchen towel?

A piece of parchment paper dusted with powdered sugar can also be used to roll the cake.

Can I add fresh fruit inside the roll?

It’s best to use only thin layers of soft or finely chopped fruit to avoid tearing the cake.

Conclusion

This jelly roll cake is a delightful dessert that brings together the softness of a vanilla sponge with the sweetness of strawberry jelly in an elegant spiral. It’s light, lovely, and surprisingly simple to make. Whether for a springtime brunch, a special celebration, or a nostalgic treat, this classic cake is a beautiful addition to any table.

Jelly Roll Cake

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This Jelly Roll Cake features a light and fluffy vanilla sponge rolled with sweet strawberry jelly for a nostalgic, tender dessert. Perfect for brunch, tea time, or holidays, this homemade Swiss roll is simple to make and beautifully elegant—dust with powdered sugar and serve with fresh berries or whipped cream.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 10 slices
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American, European-Inspired
• Diet: Vegetarian

Ingredients

• 4 large eggs, room temperature

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 3/4 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 cup milk

• 1 cup strawberry jelly or jam

• Powdered sugar, for dusting

 

• Optional: whipped cream or fresh berries for garnish

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Instructions

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

2. In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored.

3. Gradually add sugar and vanilla, continuing to beat until fully incorporated.

4. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold into the egg mixture.

5. Warm the milk and stir it into the batter until smooth.

6. Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes or until cake springs back when touched.

7. Immediately loosen the cake edges and turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment.

8. Roll the cake up in the towel starting from the short end. Let it cool completely.

9. Unroll the cooled cake, spread jelly evenly across the surface, and reroll (without the towel).

10. Dust with powdered sugar, garnish if desired, slice, and serve.

Notes

• Use any flavor of jam or jelly you like—raspberry, apricot, or even lemon curd.

• Cake can be made a day in advance and stored tightly wrapped in the fridge.

• For extra indulgence, add a thin layer of whipped cream under the jelly.