Jelly Roll
Kitchen Corner
July 28, 2015

Jelly Roll

You will need:

3/4 cup all-purpose flour

3 tsp double acting baking powder

1/2 tsp salt

4 eggs, separated at room temperature


1/2 tsp vanilla extract{{more}}

Confectioner’s sugar

1 10 oz jar of jam or jelly


Preheat oven to 375. Grease, 15 1/ 2” x 10 1/2” jelly roll pan. In small bowl with mixer at high speed, beat whites into soft peaks, gradually sprinkling in 1/3 cup sugar, beating until it is completely dissolved. In a large bowl, at high speed, beat egg yolks until thick and lemon coloured. At same speed, gradually sprinkle 1/2 cup sugar, then vanilla extract.

Sprinkle flour and baking powder mixture over yolks, add beaten whites with rubber spatula. Gently fold mixture to blend thoroughly. Spread batter in pan, baking 15m or until top springs back when lightly touched with fingers. Meanwhile sprinkle cloth towel with 1/3 cup confectioners’ sugar. Immediately invert hot cake onto towel and cut off crisp edges, are desired. While still warm, carefully roll up cake and towel from narrow end. Cool cake completely on rack, then unroll and spread with jam. Reroll without towel and sprinkle roll with confectioners’ sugar.

Tip – You can fill with any of your favourite fillings, from frosting to cream cheese, or even pudding.