Jelly Roll Recipe

Eggs: Provide structure and richness to the cake.

Granulated sugar: Sweetens the cake and helps achieve a tender texture.

Vanilla extract: Adds a warm, aromatic flavor to the cake.

All-purpose flour: The main dry ingredient that forms the cake's structure.

Baking powder: Leavening agent that helps the cake rise.

Salt: Enhances the flavors of the other ingredients.

Powdered sugar: Used for dusting the cake to prevent sticking and for a decorative finish.

Jelly: The sweet filling that adds flavor and moisture to the cake.

When rolling the cake with the towel, make sure to do it while the cake is still warm. This helps to prevent cracking and ensures a smooth roll. If the cake cools too much, it may become difficult to roll without breaking.

• 3 large eggs - Substitute with ¾ cup unsweetened applesauce: Applesauce adds moisture and acts as a binding agent, making it a suitable egg replacement in baking.

• 1 cup granulated sugar - Substitute with 1 cup coconut sugar: Coconut sugar has a lower glycemic index and provides a caramel-like flavor, making it a healthier alternative.

• 1 teaspoon vanilla extract - Substitute with 1 teaspoon almond extract: Almond extract offers a different but complementary flavor profile that can enhance the overall taste.

• 1 cup all-purpose flour - Substitute with 1 cup gluten-free flour blend: A gluten-free flour blend allows those with gluten sensitivities to enjoy the jelly roll without compromising texture.

• 1 teaspoon baking powder - Substitute with ¼ teaspoon baking soda + ½ teaspoon cream of tartar: This combination mimics the leavening effect of baking powder.

• ¼ teaspoon salt - Substitute with ¼ teaspoon sea salt: Sea salt can provide a slightly different mineral content and flavor, enhancing the overall taste.

• ⅓ cup powdered sugar for dusting - Substitute with ⅓ cup cornstarch: Cornstarch can be used for dusting to prevent sticking without adding extra sweetness.

• 1 cup of your choice jelly or jam - Substitute with 1 cup fruit compote: Fruit compote offers a fresher, less processed alternative with a similar consistency and flavor.

• Allow the jelly roll to cool completely before storing. This prevents condensation, which can make the cake soggy.
• Wrap the jelly roll tightly in plastic wrap to maintain its moisture and prevent it from drying out.
• Place the wrapped jelly roll in an airtight container to protect it from absorbing any odors from other foods in the refrigerator.
• Store the jelly roll in the refrigerator for up to 3 days. The cool temperature helps preserve the freshness of the jelly filling and the cake.
• For longer storage, freeze the jelly roll. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the wrapped jelly roll with the date before placing it in the freezer. This helps you keep track of how long it has been stored.
• Freeze the jelly roll for up to 2 months. When ready to serve, thaw it in the refrigerator overnight.
• Before serving, sprinkle the jelly roll with additional powdered sugar if desired to refresh its appearance and add a touch of sweetness.

• Preheat your oven to 350°F (175°C). Place the jelly roll on a baking sheet and cover it loosely with aluminum foil. Heat for about 10-15 minutes or until warmed through. This method helps maintain the cake's moisture and keeps the jelly from becoming too runny.

• For a quicker option, use the microwave. Place a slice of the jelly roll on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 20-30 seconds, checking frequently to avoid overheating.

• If you have a toaster oven, preheat it to 325°F (160°C). Place the jelly roll on a piece of parchment paper or directly on the toaster oven tray. Heat for 8-10 minutes, keeping an eye on it to ensure it doesn't overcook.

• For a stovetop method, use a double boiler. Fill a pot with water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water. Put the jelly roll in the bowl and cover it with a lid or aluminum foil. Steam for about 5-7 minutes, which will gently warm the cake without drying it out.

• Oven: Used to bake the cake at the specified temperature of 375°F (190°C).

• Baking pan: A 15x10x1-inch pan to hold the batter while it bakes.

• Parchment paper: Lining the baking pan to prevent the cake from sticking.

• Mixing bowl: A large bowl to beat the eggs and mix the batter.

• Electric mixer: Used to beat the eggs until thick and lemon-colored and to mix in the sugar and vanilla.

• Spatula: For folding the flour mixture into the egg mixture and spreading the batter evenly in the pan.

• Wire rack: To cool the rolled-up cake.

• Kitchen towel: Sprinkled with powdered sugar to help roll the cake and prevent sticking.

• Sifter: To dust the towel with powdered sugar.

• Knife: To loosen the edges of the cake from the pan.

• Measuring cups: For accurately measuring the ingredients like flour, sugar, and jelly.

• Measuring spoons: For measuring smaller quantities like baking powder, salt, and vanilla extract.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can beat the eggs and sugar while you prepare other components.

Pre-cut parchment paper: Have parchment paper pre-cut to fit your baking pan to save time during preparation.

Quick cooling: Place the rolled cake in the fridge for faster cooling before unrolling and spreading the jelly.

Efficient cleanup: Line your workspace with wax paper or plastic wrap to catch spills and make cleanup easier.