Jelly Roll Cake

4.67 from 51 reviews

Jelly Roll Cake is a classic treat that is truly easy to make. Light and airy vanilla cake is the perfect wrapping for sweet, tangy raspberry preserves. This is a great make-ahead recipe.

Prep Time30

Bake Time12

Total Time42

Servings:12 servings

Ingredients

2 oz vegetable oil (1/4 cup)
3 each large eggs (separated)
2 oz water (1/4 cup)
1 1/2 teaspoons vanilla extract
5 oz all purpose flour (1 cup, see note)
6 oz granulated sugar (3/4 cup, divided)
1 teaspoon baking powder
1/4 teaspoon salt
12 oz seedless raspberry preserves (1 cup)

Instructions

Preheat the oven to 375°F. Line a half sheet pan with parchment paper.
Combine the oil, egg yolks, water and vanilla in a mixer bowl. Mix on medium speed until well combined.
Sift the flour with 1/2 cup of the sugar, the baking powder and salt. With the mixer on low, add the dry ingredients to yolk mixture. Whip on high speed for 1 minute, then set aside
Whip the egg whites on medium speed to soft peak. Gradually add the remaining 1/4 cup sugar, increase the speed to medium high and whip to full peak. Fold the whites into the yolk mixture in three increments.
Pour the batter into the pan and smooth until level. Bake until the middle of the cake springs back with lightly pressed, about 12 minutes.
Cover the pan with a kitchen towel and cool the cake completely in the pan.
Run a small knife around the edges and flip the cake out of the pan onto the towel. Peel the parchment off the back of the cake. Use the towel and the parchment to flip the cake back over onto the parchment paper.
Remove the towel and spread the preserves over the cake. Use the parchment paper to lift the long side of the cake then roll the cake tightly.
Wrap the parchment paper around the cake and let it overlap at the bottom. Grab the top edge with one hand and the overlap piece with the other. Pull on the overlap to tighten the parchment around the cake. Wrap with plastic wrap. Let it sit at room temperature for 1-2 hours to allow the jelly to meld into the cake. At this point the cake can be frozen for up to 1 month.
Unwrap the cake and trim the ends at a slight angle. Transfer it to a serving tray, seam side down. Generously sprinkle the cake with powdered sugar and serve at room temperature. The cake will keep covered at room temperature for 2-3 days.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition