Jelly Roll Recipe

"A fun cake with many options"

jelly roll recipe

Ajelly roll recipe isn't what you would expect to find in an Italian cakes section. And I know that. But this is one recipe I saw my mom make a few times and thought I'd share because it's really fun to make. And kids love it. Why? Because it tastes like jam sandwich. It's jam and bread in flavor ~ but the roll makes it look like it's a fancy schmancy bakery goody.

This is pretty similar to my lady fingers recipe which is used in my tiramisu - which I have to brag is the best tiramisu recipe ever!

When I was a kid I used to oooh and aaaah over my mom's jelly roll cake. I always expected something mysterious to overtake my taste buds. It just looked like it should taste so extraordinarily out this world. But as I got older I realized this is nothing more than a golden cake with jelly. Not that I'm trying to talk you out of it. Be the boss of your own jelly roll recipe. Take liberties with the filling.

You don't have to use a red jelly that you always see. You can choose any jam or jelly you want. The less chunky the better. Smooth is just kinda traditional. As for toppings you can use whipped cream and roll it in coconut, sprinkles, slivered almonds.....and on and on.

If this wasn't the type jelly roll recipe you were looking for. Check out my fresh strawberry cake recipe . It's a jelly roll type cake and has ricotta and strawberries stuffed in side.

Scroll below and you will see my photo gallery of the Italian cakes I have on my site.

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Jelly Roll Recipe

YIELD: One - 15 inch long cake


* 4 eggs ~ separated

* 3/4 cup sugar

* 1 tablespoon vanilla (sometimes I use half almond and half vanilla extract)

* 3/4 cup flour

* 3/4 teaspoon baking powder

* 1/4 teaspoon salt

* Garnish:

Powdered sugar for dusting the outside.

1 cup jam or jelly, stirred well (no chunky jam - it tends to tear through the cake)


* Preheat the oven to 400 degrees.

* In a small bowl beat egg whites until stiff.

* In another bowl, beat the egg yolks until light.

* Gradually add the sugar and vanilla, and mix well.

* Sift together the flour, baking powder, and salt. (If you don't have a sifter ~ use your beater to get some air into the ingredients)

* Take the sifted flour mixture and add it to the egg yolk mixture.

* Gracefully and with style fold in the egg whites into the yolk/flour mixture.

* Pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper . SERIOUSLY don't skip the waxed paper.

* Bake for 8 to 10 minutes or until the cake is golden.

* Let the cake cool just a few minutes (Just enough so you can flip it on a towel).

* Take some powdered sugar and beat it so that there are no lumps.

* Dust a tea towel with the powdered sugar.

* Loosen edges of cake, invert cake onto that towel you prepared with the powdered sugar.

* S-l-o-w-l-y peel the wax paper off the cake.

* If the edges got crusty - trim them.

* Start on the narrow side and roll the cake and towel up together.

* Now you can cool the cake. Put it on a cake rack and turn the seam down.

* Leave it there about for 10 to 15 minutes.

* Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll.

* Sprinkle with powdered sugar again.

* You can cover it with whipped cream and nuts, coconut, sprinkles etc...

* With the cooling and the baking I'd set aside about

Can I use preserves?

There's no law that says you can't. But generally this calls for a smooth filling.

Any tricks for rolling the cake?

Main thing ~ let it cool a little bit after it comes out of the oven. If it's too hot it will crack. If it's too cool it won't roll. It's that right in between time that's best to shape the roll.

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