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Raspberry Swirl Jelly Roll

Recipe photo courtesy of Mike Krautter

The light and fluffy texture of sponge cake makes it malleable -- ideal for this classic dessert, which gets its name from its trademark shape. Martha made this recipe on "Martha Bakes" episode 604.




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How would you rate this recipe?
  • magwomack
    24 OCT, 2017
    I made this recipe and it looks and tastes amazing! Watching the video really helped and inspired me to give this recipe a try. I was surprised that my cake actually came right out of the baking sheet and that it didn't crack when I rolled it. I used a "heavy" 11 x 17 baking sheet and a single flour sack towel when rolling the cake. Thank you Martha!
    • maetot_177
      14 MAY, 2018
      Please help! Just made this today but thecake came out too dry 🙁 i’m not a pro, so what could I have done wrong?
    • MS10870110
      1 APR, 2018
      3/4 cup of cornstarch- is that correct ??
  • MS11239391
    1 APR, 2018
    Yes - 3/4 cup of cornstarch. Made it for the first time this AM.

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