Jelly Roll

Enjoy this delicious jelly roll cake – a distinctive baked dessert.

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  • prep time 20 min
  • total time 2 hr 0 min
  • ingredients 9
  • servings 10
 

Ingredients

2
tablespoons powdered sugar
4
eggs
3/4
cup granulated sugar
1/4
cup cold water
1
teaspoon vanilla
1
cup all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
3/4
cup any flavor jelly or preserves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease foil with shortening. Sprinkle clean towel with powdered sugar; set aside.
  • 2 In large bowl, beat eggs with electric mixer on high speed 5 minutes or until thick and lemon colored, scraping bowl occasionally. Gradually beat in granulated sugar until light and fluffy, scraping bowl occasionally. Beat in water and vanilla. On low speed, beat in flour, baking powder and salt just until smooth, scraping bowl occasionally. Spread batter evenly in pan.
  • 3 Bake 8 to 12 minutes or until cake springs back when touched lightly in center.
  • 4 Immediately loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Remove pan and foil. While cake is hot and starting with one short side, carefully roll up cake and towel; place on wire rack. Cool completely, about 1 hour.
  • 5 Carefully unroll cake; remove towel. Spread jelly over cake; loosely roll up cake. Wrap in foil or waxed paper; refrigerate 30 minutes. If desired, sprinkle with powdered sugar just before serving; cut into 1-inch slices.
  • 1 Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease foil with shortening. Sprinkle clean towel with powdered sugar; set aside.
  • 2 In large bowl, beat eggs with electric mixer on high speed 5 minutes or until thick and lemon colored, scraping bowl occasionally. Gradually beat in granulated sugar until light and fluffy, scraping bowl occasionally. Beat in water and vanilla. On low speed, beat in flour, baking powder and salt just until smooth, scraping bowl occasionally. Spread batter evenly in pan.
  • 3 Bake 8 to 12 minutes or until cake springs back when touched lightly in center.
  • 4 Immediately loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Remove pan and foil. While cake is hot and starting with one short side, carefully roll up cake and towel; place on wire rack. Cool completely, about 1 hour.
  • 5 Carefully unroll cake; remove towel. Spread jelly over cake; loosely roll up cake. Wrap in foil or waxed paper; refrigerate 30 minutes. If desired, sprinkle with powdered sugar just before serving; cut into 1-inch slices.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
140mg
140%;
Total Carbohydrate
42g
42%
(Dietary Fiber
0g
0%
  Sugars
28g
28%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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