Old Fashioned Jelly Roll
A classic sponge cake rolled with sweet jam, topped with whipped cream and nuts, perfect for elegant desserts or family gatherings. Light, fruity, and delightful.
Ingredients
Instructions
- Beat eggs until light. Add sugar and continue beating until fluffy. Add water and vanilla. Cream.
- Sift dry ingredients together and add gradually.
- Pour batter into a 15 x 11-inch jelly roll pan lined with greased wax paper.
- Bake in a 375°F (190°C) oven for 12 to 15 minutes.
- Turn out immediately onto a tea towel sprinkled with powdered sugar.
- Cut off edges of the cake and remove wax paper.
- Spread generously with jelly or jam and roll up.
- Wrap with towel until cool.
- Remove towel and spread with cream icing and garnish with nuts or cherries.
Tips & Substitutions
For a lighter texture, ensure to beat the eggs until they are truly fluffy before adding the sugar. If you don't have jelly or jam, consider using whipped cream or fruit preserves as alternatives. Make sure to sift the flour and baking powder together to avoid lumps in the batter. If you're feeling adventurous, add a hint of lemon zest for an extra flavor boost.
Serving Suggestions
Slice the jelly roll into generous pieces and serve it as a delightful dessert for any occasion. It pairs beautifully with a cup of tea or coffee, making it perfect for afternoon gatherings. You can also serve it alongside a light fruit salad or with a scoop of vanilla ice cream for an indulgent treat.
Storage & Reheating
To store leftover jelly roll, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. For best results, enjoy it fresh, but if you need to reheat, do so gently in the microwave for a few seconds to soften.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Jelly Roll contains roughly 54 calories, with 1g protein, 9g carbohydrates, and 0g fat. It is a good source of calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this jelly roll?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, or use gluten-free flour if necessary. Just ensure that the gluten-free blend you choose is suitable for baking, as this will affect the final texture of your jelly roll.
What can I do if my jelly roll cracks while rolling?
If your jelly roll cracks, don’t worry! It’s a common issue. To minimize cracking, ensure the cake is fully cooled before rolling. If it does crack, you can simply cover it with icing or whipped cream, which will also help to keep it moist and delicious.
How do I know when the jelly roll is done baking?
The jelly roll is done when it springs back lightly when touched, and the edges begin to pull away from the pan. A toothpick inserted in the center should come out clean. Be sure not to overbake, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).