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Jelly Roll

Simple almondy cake batter is baked and spread with raspberry jam and a thick layer of whipped cream before it's rolled, chilled, dusted with sugar, and sliced for dessert.

  • servings: 10

Ingredients

  • Vegetable oil cooking spray
  • 1/2 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for sheet
  • 3 tablespoons finely ground toasted blanched almonds
  • 1/8 teaspoon salt
  • 3 large eggs, plus 2 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • Confectioners' sugar, for dusting
  • 1 1/4 cups homemade or good-quality jam, such as Raspberry-Orange Zest Jam
  • 1 cup heavy cream

Variations

does not include almonds

Directions

  1. Step 1

    Preheat oven to 400 degrees. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; coat with cooking spray. Dust with flour; tap out excess, and set aside. Stir flour, ground almonds, and salt in a bowl; set aside.

  2. Step 2

    Put eggs, yolks, and granulated sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.

  3. Step 3

    Sift flour mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour butter down side of bowl; gently fold. Spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 7 to 8 minutes.

  4. Step 4

    Run a knife around sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Roll cake in towel, starting at a short end. Let cool completely, seam side down.

  5. Step 5

    Unroll cake. Spread with jam, leaving a 1/2-inch border. Whip cream until soft peaks form; spread over jam. Roll cake without towel, starting at a short end. Refrigerate 30 minutes (up to 3 hours). Serve dusted with confectioners' sugar.

Source
Martha Stewart Living, July 2006

Reviews (10)

  • 1 Feb, 2009

    Made this cake for Christmas, and made the cake a couple of days ahead of time (do not suggest). The cake dried out and the cake cracked, but everyone still enjoyed it. I used raspberry jam with a little less sugar that normal jams. I will definitely make this recipe again.

  • 11 Jan, 2009

    Made the roll again, but filled it with raspberry jam. Way to much jam; could cut the amount in half!!!!! Was oozing out! and too sweet!

  • 27 Dec, 2008

    I made this sponge roll for xmas dessert! It turned out beautifully. Instead of jam I filled the roll with lemon curd filling...folded in whipped egg whites in lieu of whipping as I am lactose intolerant! Delicious! Roll did not break at all!

  • 22 Dec, 2008

    I am waiting for my roll to cool now. Just the edges were golden when I decided to end the baking time. I managed to get the roll without cracking the cake.....

  • 21 Dec, 2008

    In the video, they spread seedless jam. Can't find any seedless jam in the stores!

  • 11 Dec, 2008

    Turned out well for me... of course I didn't have any parchment paper but spraying the cookie sheet and flouring it worked and the cake came free with a bit of coaxing. My daughter said I make the best jellyroll!

    <a href="http://smg.photobucket.com/albums/v221/Skylarkca/?action=view

  • 3 Dec, 2008

    This looks so easy to make. I can't wait to try it!

  • 6 Sep, 2008

    no it isn't, see step 2:
    Put eggs, yolks...

  • 23 Mar, 2008

    This version is missing the two large egg yolks in the ingredients list.