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Jelly Roll

Recipe photo courtesy of John Kernick

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.

Source: Martha Stewart Living, July 2006



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How would you rate this recipe?
  • shopgirl06
    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.
  • tourtes
    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!
  • tourtes
    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!
  • lamabean
    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.....
  • tourtes
    21 DEC, 2008
    In the video, they spread seedless jam. Can't find any seedless jam in the stores!
  • Byoutiful
    11 DEC, 2008
  • Byoutiful
    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!
  • lechat98
    3 DEC, 2008
    This looks so easy to make. I can't wait to try it!
  • shesmom
    6 SEP, 2008
    no it isn't, see step 2: Put eggs, yolks...
  • hats6
    23 MAR, 2008
    This version is missing the two large egg yolks in the ingredients list.

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