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Jelly Roll Recipe

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A light, fluffy sponge cake rolled with your favorite sweet filling to create a beautiful spiral dessert that’s perfect for any celebration. This foolproof recipe ensures a crack-free roll every time.

Ingredients

Scale
  • 4 large eggs, separated, at room temperature
  • 3/4 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup powdered sugar (for dusting)
  • 3/4 to 1 cup filling of your choice (strawberry jam, raspberry preserves, lemon curd, chocolate spread, or whipped cream)
  • Additional powdered sugar for finishing

Instructions

  • Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving a slight overhang on the short sides for easy removal. Lightly spray the parchment with cooking spray.
  • Beat the Egg Whites: In a large, completely clean mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/4 cup of the granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. Set aside.
  • Mix the Egg Yolks: In another large bowl, whisk together the egg yolks and remaining 1/2 cup granulated sugar until thick and pale yellow, about 2-3 minutes. Stir in the vanilla extract.
  • Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
  • Fold Everything Together: Gently fold the flour mixture into the egg yolk mixture until just combined. Then, carefully fold in about one-third of the beaten egg whites to lighten the batter. Finally, gently fold in the remaining egg whites until no white streaks remain. Be gentle to preserve the air bubbles—this is what makes your cake light and rollable.
  • Bake: Spread the batter evenly into the prepared pan, smoothing it to the edges. Bake for 10-12 minutes, or until the cake springs back when lightly touched and is just starting to turn golden brown. Do not overbake or the cake will crack when rolled.
  • Prepare for Rolling: While the cake bakes, lay a clean kitchen towel flat on your counter and dust it generously with powdered sugar.
  • Roll the Cake: As soon as the cake comes out of the oven, run a knife around the edges and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting at one short end, roll up the cake and towel together into a log. Place seam-side down on a wire rack and let cool completely, about 30 minutes.
  • Fill and Re-roll: Once completely cool, carefully unroll the cake (it’s okay if it wants to stay slightly curved). Spread your filling evenly over the cake, leaving a 1/2-inch border around the edges. Gently roll the cake back up without the towel this time, keeping it tight but not squeezing. Place seam-side down.
  • Finish and Serve: Dust the top with powdered sugar just before serving. Slice with a sharp serrated knife using a gentle sawing motion. Serve immediately or refrigerate until ready to serve.

Notes

  • The key to a crack-free jelly roll is rolling it while it’s still warm with the towel, then letting it cool in that shape. This “trains” the cake to roll without breaking.
  • Don’t overbake the cake—it should be just set and barely golden. An overbaked cake will crack.
  • Make sure your egg whites are beaten to stiff peaks but not dry—they should be glossy and hold their shape.
  • Fold gently when combining ingredients to preserve the air bubbles that make the cake light.
  • If small cracks do appear, don’t worry—the powdered sugar topping will hide them beautifully!

Nutrition

Find it online: https://focialy.com/jelly-roll-recipe/