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Jelly Roll Cake

Russ Myers


Fill and roll this traditional jelly roll cake with your favorite preserves

★★★★★ 2 votes
12 servings
20 Min
15 Min


1/2 C All purpose flour
1 tsp Baking powder
4 Egg yolks
1/2 tsp Vanilla
1/3 C Sugar
4 Egg whites
1/2 C Sugar
1/2 C Desired fruit preserves
1 to 2 Tbs Desired fruit brandy
Powdered sugar


1Grease and flour a 15 x 10 x 1 inch jelly roll pan; set aside. In a bowl combine flour and baking powder; set aside. In a large bowl beat egg yolks and vanilla with an electric mixer on high speed for about 5 minutes, or until thick and lemon colored. Gradually add the 1/3 cup sugar, beating on medium speed for about 5 minutes, or until sugar is almost dissolved.Thoroughly wash beaters. In a very large mixing bowl beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight).Fold 1 cup of the egg white mixture into egg yolk mixture. Then fold egg yolk mixture into the remaining egg white mixture. Gently fold in flour mixture; spread in prepared pan. Bake in a 375F oven for 12 to 15 minutes or until cake springs back when lightly touched. Remove from oven. Immediately loosen cake from pan. Invert cake onto a towel sprinkled with powdered sugar. Roll up warm cake and towel, jelly roll style, starting from one of the short sides. Cool completely on a wire rack.Meanwhile, in a small bowl combine preserves and brandy. Gently unroll cake. Spread preserve mixture on cake to within 1/2 inch of the edges. Roll up cake (without towel), jelly roll style, starting from one of the short sides. Sift powdered sugar over the cake.

About this Recipe

Course/Dish: Cakes, Other Snacks
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom