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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.

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

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.

Find it online: https://yumfoodusa.com/jelly-roll-cake/