Jelly Roll

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12 users rated this recipe an average rating of 4.5
Makes:
10 servings
Prep:
30 mins
Bake:
12 mins 375°F
Cool:
1 hr
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Jelly Roll

Ingredients
4
eggs
1
teaspoon baking powder
1/2
teaspoon vanilla
 
1/2
cup jelly or jam

Directions

  1. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 15x10x1-inch pan; set pan aside. Stir together flour and baking powder; set aside.
  2. In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
  3. Thoroughly wash the beaters. In another bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
  4. Bake in a 375 degree F oven for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake into a spiral starting from one of the cakes short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cake with jelly or jam to within 1 inch of edges. Roll up cake. Makes 10 servings.

From the Test Kitchen

Chocolate Cake Roll:

Prepare as above, except reduce flour to 1/3 cup and omit baking powder. Add 1/4 cup unsweetened cocoa powder and 1/4 teaspoon baking soda to flour. Substitute 2 cups whipped cream or cooled chocolate pudding for the jelly. Roll up cake. Drizzle cake with chocolate glaze; chill up to 2 hours.

Nutrition Facts per serving: 275 cal., 15 g total fat (8 g sat. fat), 123 mg chol., 85 mg sodium, 32 g carbo., 0 g fiber, 4 g pro.

Daily Values: 11% vit. A, 5% calcium, 6% iron

Exchanges: 2 Other carbo., 2 1/2 Fat

Pumpkin Cake Roll:

Prepare as above, except add 2 teaspoons pumpkin pie spice to flour mixture and stir 1/2 cup canned pumpkin into egg yolk and sugar mixture. Substitute 1/2 recipe Cream Cheese Frosting for the jelly. Sprinkle cake roll with additional sifted powdered sugar; chill.

Nutrition Facts per serving: 322 cal., 11 g total fat (6 g sat. fat), 110 mg chol., 150 mg sodium, 53 g carbo., 1 g fiber, 4 g pro. Daily Values: 64% vit. A, 1% vit. C, 5% calcium, 5% iron

Exchanges: 3 1/2 Other carbo., 2 Fat

Ice-Cream Cake Roll:

Prepare as above, except substitute 2 cups of your favorite ice cream, softened, for the jelly. Store in the freezer.

Nutrition Facts

(Jelly Roll)
    Per serving:
  • 160 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 85 mg chol.,
  • 70 mg sodium,
  • 32 g carb.,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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