Jelly Roll Cake: A Timeless, Swirling Masterpiece

Imagine a cloud of tender, airy sponge cake, baked to golden perfection, then rolled around a luscious swirl of sweet jam or silky cream. The Jelly Roll Cake is a dessert that marries elegance with simplicity, creating a stunning visual spiral that promises and delivers pure delight in every slice.

More than just a cake, it’s a baking triumph that feels sophisticated yet is incredibly approachable. Whether filled with classic raspberry jam, rich chocolate cream, or tangy lemon curd, this versatile classic is the show’s topping answer to “what’s for dessert?

WHY YOU WILL LOVE THIS CAKE

You will be captivated by this Jelly Roll Cake for so many delightful reasons.

• Firstly, this Jelly Roll Cake is a textural dream, featuring a sponge that’s incredibly light, springy, and moist, never dry or crumbly.
• Secondly, it’s a masterclass in elegant presentation, the beautiful, tight spiral never fails to impress guests and looks far more complex than it is.
• Furthermore, it’s a fantastic make-ahead dessert that actually improves in flavor as it chills, making it a stress-free choice for entertaining.
• Finally, it’s endlessly customizable, a blank canvas for your favorite flavors and fillings, from summer berries to warm winter spices.

Print

WHAT YOU WILL NEED

The Jelly Roll Cake ingredient list is beautifully simple. Success lies in technique.

For the Perfect Sponge:

• Eggs: 4 large eggs, at room temperature. This is non-negotiable for maximum volume.
• Granulated Sugar: For sweetness and stability.
• Vanilla Extract: For warmth.
• Cake Flour: This lower-protein flour is key for a tender, flexible crumb that won’t crack. (See tip for substitution).
• Baking Powder & Salt: For lift and balance.
• Confectioners’ Sugar: For dusting the towel a crucial, non-stick barrier.

For the Filling:

• Jam or Jelly: About 1 cup. Raspberry, strawberry, or seedless blackberry are classics.
• Variation: Sweetened Whipped Cream: 1 ½ cups heavy cream whipped with 3 tbsp powdered sugar and 1 tsp vanilla.

TOOLS YOU WILL WANT

You will need a 10×15 inch jelly roll pan, parchment paper, a stand mixer or electric hand mixer, a large, perfectly clean bowl for whipping eggs, a sifter, a spatula, and a clean, lint-free kitchen towel.

HOW TO MAKE THIS CAKE

Follow these steps precisely for a flawless, crack-free roll every time.

Prep the Pan and Oven

1. First, preheat your oven to 375°F (190°C).
2. Then, line your jelly roll pan with parchment paper, letting it overhang slightly on the short ends for easy lifting. Grease the parchment lightly.

Whip the Eggs and Sugar to Ribbon Stage

1. In the bowl of your stand mixer fitted with the whisk attachment, combine the room-temperature eggs and granulated sugar.
2. Whip on high speed for 5-8 full minutes until the mixture is extremely pale, thick, and tripled in volume. When you lift the whisk, the batter should fall in a thick ribbon that holds its shape on the surface for a few seconds. This is the single most important step.

Fold in the Dry Ingredients

1. Sift the cake flour, baking powder, and salt together.
2. Sift about one-third of the flour mixture over the whipped eggs. Using a spatula, gently fold it in with a figure-eight motion until just incorporated. Repeat twice more with the remaining flour. Be gentle to preserve the precious air bubbles.

Bake and Roll Immediately

1. Gently spread the batter evenly into your prepared pan.
2. Bake for 10-12 minutes, until the top is light golden and springs back when lightly touched.
3. While the cake bakes, lay your kitchen towel flat and dust it generously with confectioners’ sugar.
4. The moment the cake comes out of the oven, run a knife around the edges. Invert it directly onto the sugared towel. Carefully peel off the parchment paper.
5. Starting at a short end, use the towel to gently but firmly roll the cake into a log. Let it cool completely rolled up. This “trains” the cake’s memory.

Fill and Finalize the Roll

1. Once completely cool, carefully unroll the cake. It’s okay if it relaxes with a slight curve.
2. Spread your chosen filling (jam or whipped cream) evenly over the surface, leaving a ½-inch border on all sides.
3. Gently re-roll the cake, using the towel as a guide but leaving it behind. Don’t roll too tightly. Place seam-side down on a serving platter.
4. Dust the top with more confectioners’ sugar for a simple, elegant finish.

TIPS AND TRICKS FOR PERFECT CAKE

I want to share the professional secrets for a flawless Jelly Roll Cake. The ribbon stage is everything; don’t shortcut the whipping time. Furthermore, rolling the cake while it is still warm from the oven is what prevents cracks; the heat makes it pliable. I

f you don’t have cake flour, make a substitute: for every 1 cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together three times. For a whipped cream filling, ensure the cake is completely cool and the cream is whipped to stiff peaks so it can support the roll.

VARIATIONS YOU WILL ACTUALLY TRY

This classic Jelly Roll Cake is your playground. For a Chocolate Swiss Roll, replace ¼ cup of the flour with cocoa powder and fill with chocolate whipped ganache. For a Pumpkin Spice Roll, add pumpkin pie spice to the batter and fill with cream cheese frosting. Create a Lemon Blueberry Roll by adding lemon zest to the batter and filling with lemon curd and fresh blueberries.

MAKE-AHEAD, STORAGE & FREEZING

This Jelly Roll Cake is an entertainer’s dream. You can make the filled roll, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. If using a whipped cream filling, it’s best served within 24 hours. It freezes beautifully for up to 2 months. Freeze the unfilled, rolled cake; thaw in the refrigerator overnight, then fill and serve.

TROUBLESHOOTING: COMMON QUESTIONS

Let’s solve any hiccups. If my cake cracked, it was likely overbaked, not rolled while warm enough, or the eggs were not whipped sufficiently. If the cake stuck to the towel, you didn’t use enough confectioners’ sugar. If the sponge is dense, the eggs were under-whipped or the flour was over-mixed. For a whipped cream filling that weeps, ensure your cream is very cold and you’ve added a stabilizer like a tablespoon of powdered sugar or mascarpone.

SERVING SUGGESTIONS

Serve in 1-inch slices. It’s sublime with a cup of coffee or tea. For a festive touch, garnish with fresh berries, mint, or a dollop of extra whipped cream. It’s the perfect centerpiece for a birthday, holiday, or afternoon tea party.

NUTRITION NOTES

This Jelly Roll Cake is a relatively light dessert, especially with a fruit jam filling. Using a whipped cream or cream cheese filling will increase the fat content. For a dairy-free version, use a plant-based whipped topping.

MY STORY: WHY I ADORE THIS CAKE

The Jelly Roll Cake is my edible security blanket. It was the first “fancy” dessert I ever baked successfully as a teenager, and the confidence it gave me was intoxicating. I remember the heart-pounding moment of inverting the warm cake, the triumph of that first crack-free unrolling, and the pride of presenting the beautiful spiral to my family.

Now, it’s my go-to recipe when I need a guaranteed win, a sweet reminder that sometimes, the most impressive things are built on simple, careful steps. It’s a recipe that has never let me down.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, do a quick scan:

• Eggs are at room temperature.
• Oven is preheated to 375°F (190°C).
• Jelly roll pan is lined and greased.
• Kitchen towel is laid out with a heavy dusting of confectioners’ sugar.
• Your filling is prepared and ready.

FREQUENTLY ASKED QUESTIONS