Monday was the first day of spring, and while there’s still snow about, lighter desserts and meals will soon take over plates.
This jelly roll fits the bill. It’s a light sponge cake filled with a jam of your choice. And it’s oh, so pretty. You can keep it simple with a sprinkling of confectioner’s sugar, drizzle with melted chocolate or frost like a traditional cake.
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup jelly (I used Smucker’s strawberry jam)
- Preheat over to 375 degrees.
- Line a jelly roll pan (about 15 by 10 by 1) with parchment paper. Generously grease the paper. THIS IS IMPORTANT! I tried waxed paper and it just didn’t work. If the paper and/or the cake sticks to the pan too much, the cake will tear.
- In medium bowl, beat eggs with electric mixer on high speed until very thick – about 5 minutes. Beat in sugar, water and vanilla on a lower speed. Gradually add flour, baking powder and salt, beating just until smooth.
- Pour into pan and bake 12 to 15 minutes or until toothpick comes out clean.
- Loosen cake from sides of pan immediately after removing from the oven. Turn the cake upside down on to a towel generously sprinkled with confectioners sugar. I use flour sack towels for things like this. Carefully remove the paper. While the cake is still hot, roll the cake and towel from the narrow end. Cool with it rolled for about 30 minutes.
- Unroll the cake and remove the towel. Spread jelly of choice over the cake. Reroll and top as you see fit.
On my next go around, I may add some lemon juice or curd to the cake mix. I love the combination of lemons and strawberries. Yum.
Recipe adapted from “Betty Crocker: 1500 Recipes for the way you bake today.”
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