“Am not sure where I got this recipe, but it is definitely better than the store boughten jelly rolls. The little extra work is worth the time. Slap your momma good!”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover bottom of jelly roll pan (15 1/2 x 10 1/2 x 1-inch) with wax paper.
  2. Preheat oven to 400°F.
  3. Sift first three ingredients together. Set aside.
  4. In a mixing bowl, beat eggs at high speed until foamy. Add sugar slowly, a little at a time while mixer is running. Beat until very thick and the color of mayonnaise.
  5. Gently fold in dry ingredients just until blended.
  6. Pour into was papered pan and spread evenly to edges.
  7. Bake 12 - 14 minutes until golden and cake is springy.
  8. Loosen edges and invert in a kitchen towel (cotton, not terry-cloth) predusted with powdered sugar.
  9. Peel off wax paper and roll towel and cake from a short side. Cool on a wire rack.
  10. Unroll, spread a quality jelly of your liking to within 1/4 inch of edges, reroll without towel and place seam side down on platter. Dust with powdered sugar and serve in 1 to 1 1/2" slices.
  11. Refrigerate leftovers.
  12. Lemon Jelly roll variation: Prepare as above substituting 1/2 tsp lemon flavoring for the vanilla and add 1 tbsp finely grated lemon zest. Fill with Lemon Chess or Lemon pie filling (cooled).

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