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Jelly Roll

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 20

% Daily Value

Total Fat: 2 1/2g; 3%
Saturated Fat 1/2g 3% Trans Fat 0g
Cholesterol: 85mg; 28%
Sodium: 140mg; 6%
Total Carbohydrate: 42g; 14%
Dietary Fiber 0g 0% Sugars 28g
Protein: 4g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 6%; 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 Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.

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