Description
A classic light sponge cake baked thin, rolled warm, and filled with your favorite jelly or jam.
Ingredients
Scale
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting towel
- 3/4 cup fruit jelly or jam (strawberry, raspberry, or preferred flavor)
Instructions
- 1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
- 2. Beat eggs on high speed for 3–4 minutes until thick and pale. Gradually add sugar while beating.
- 3. Mix in water and vanilla.
- 4. Whisk flour, baking powder, and salt together, then gently fold into the egg mixture.
- 5. Spread batter evenly into the prepared pan and bake for 10–12 minutes until the top springs back when touched.
- 6. Generously dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel and peel away parchment.
- 7. Roll the cake up in the towel from the short end and allow it to cool completely.
- 8. Unroll the cooled cake and spread evenly with jelly or jam.
- 9. Roll the cake back up (without the towel). Slice and serve, or chill before serving for neater slices.
Notes
- Warm the jelly slightly to make spreading easier.
- Use a light hand when rolling to prevent cracks rolling while warm is key.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 95mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
Keywords: jelly roll, swiss roll, sponge cake