Jelly cake rolls, a delectable fusion of light sponge cake and sweet, fruity jelly, are a classic treat that combines both visual appeal and delightful taste. This dessert, often associated with festive occasions and family gatherings, offers a perfect blend of textures and flavors, making it a favorite among dessert enthusiasts. Whether you are a seasoned baker or a novice in the kitchen, jelly cake rolls are an excellent choice to impress your guests and satisfy your sweet tooth.
The concept of rolling cakes with filling dates back centuries, with various cultures contributing to the evolution of this dessert. The jelly cake roll, specifically, is believed to have European roots, particularly from Swiss rolls, which became popular in the 19th century. Over time, the simple sponge and jam combination evolved into more elaborate versions, incorporating different flavors, fillings, and decorations.
Ingredients
To make a traditional jelly cake roll, you will need the following ingredients:
- For the sponge cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for dusting)
- For the jelly filling:
- 1 cup fruit jelly or jam of your choice (strawberry, raspberry, and apricot are popular options)
- Optional: Fresh fruits, for added texture and flavor
Method
1. Preparing the Sponge Cake:
- Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- Whisk the eggs and sugar in a large bowl until thick and pale. This process typically takes about 5 minutes with an electric mixer.
- Add the vanilla extract and mix well.
- Sift together the flour and baking powder. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Spread the batter evenly into the prepared jelly roll pan.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
2. Rolling the Cake:
- Dust a clean kitchen towel with powdered sugar. This will prevent the cake from sticking.
- Turn the baked cake out onto the towel immediately after removing it from the oven. Carefully peel off the parchment paper.
- Roll the cake with the towel from one short end to the other. Let it cool completely in this rolled shape to ensure it retains its form.
3. Filling and Final Rolling:
- Unroll the cooled cake gently. Spread a generous layer of your chosen jelly or jam over the cake, leaving a small border around the edges.
- Optional: Add thinly sliced fresh fruits on top of the jelly for extra flavor and texture.
- Re-roll the cake, this time without the towel, and place it seam-side down on a serving platter.
4. Serving:
- Dust the top with powdered sugar for a classic finish. You can also drizzle it with a simple glaze or melted chocolate for a more decadent touch.
- Slice and serve. Jelly cake rolls are best enjoyed fresh but can be stored in the refrigerator for up to three days.
Variations and Tips
Jelly cake rolls are highly versatile and can be customized to suit different tastes and occasions. Here are a few variations and tips:
- Flavor Variations: Experiment with different types of jam and jellies, such as blueberry, blackberry, or peach. You can also use lemon curd or chocolate spread for a different twist.
- Decorations: Top the roll with whipped cream, chocolate shavings, or fresh fruit slices for added elegance.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking mix to accommodate dietary restrictions.
Jelly cake rolls are a timeless dessert that combines the lightness of sponge cake with the sweetness of fruit jelly, creating a harmonious blend of flavors and textures. Easy to make yet impressive in presentation, this dessert is perfect for any occasion. With its endless variations and customizable options, jelly cake rolls are sure to become a beloved treat in your culinary repertoire. So, gather your ingredients, roll up your sleeves, and enjoy the delightful process of creating and savoring this classic dessert.
Gourmet Jelly Roll Cake Recipe
Ingredients
For the Sponge Cake:
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cake flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk, warmed
- 2 tablespoons unsalted butter, melted
- Confectioners’ sugar, for dusting
For the Filling:
- 1 cup high-quality fruit preserves (raspberry, apricot, or your choice)
- 1/2 cup mascarpone cheese, softened
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Decoration:
- Fresh berries or fruits matching the preserve flavor
- Mint leaves
- Optional: Edible flowers
Method
1. Preparing the Sponge Cake:
- Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- Whisk the eggs and sugar in a large bowl using an electric mixer on high speed until thick, pale, and tripled in volume, about 5-7 minutes.
- Add the vanilla extract and mix briefly to combine.
- Sift together the cake flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Combine the warmed milk and melted butter in a small bowl. Gently fold this mixture into the batter until just combined.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 10-12 minutes, or until the cake is light golden brown and springs back when touched.
2. Rolling the Cake:
- Dust a clean kitchen towel with confectioners’ sugar. Turn the baked cake out onto the towel immediately after removing it from the oven. Carefully peel off the parchment paper.
- Roll the cake with the towel from one short end to the other. Let it cool completely in this rolled shape to ensure it retains its form.
3. Preparing the Filling:
- Beat the mascarpone cheese in a bowl until smooth.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the mascarpone until well combined.
4. Filling and Final Rolling:
- Unroll the cooled cake gently. Spread a thin, even layer of fruit preserves over the cake, leaving a small border around the edges.
- Spread the mascarpone cream over the layer of preserves.
- Re-roll the cake, this time without the towel, and place it seam-side down on a serving platter.
5. Decoration:
- Dust the top with a light layer of confectioners’ sugar.
- Decorate with fresh berries or fruits that match the preserve flavor. Add a few mint leaves and, if desired, edible flowers for a gourmet touch.
6. Serving:
- Slice and serve. For the best texture and flavor, serve the jelly roll cake within a few hours of assembly. However, it can be stored in the refrigerator for up to two days.
Tips for a Perfect Jelly Roll Cake:
- Room Temperature Ingredients: Ensure that the eggs and mascarpone are at room temperature to achieve the best consistency and volume.
- Gentle Folding: When incorporating the dry ingredients and milk mixture into the batter, fold gently to avoid deflating the airy batter.
- Quick Roll: Roll the cake while it’s still warm to prevent cracking.
- Chilling: If you have time, chill the rolled cake for about 30 minutes before serving to make cleaner slices.
Enjoy your gourmet jelly roll cake, a dessert that’s as elegant as it is delicious!
Keto Jelly Cake Roll Recipe
Ingredients
For the Sponge Cake:
- 4 large eggs, room temperature
- 1/2 cup granulated erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 cup almond flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened almond milk, warmed
- 2 tablespoons unsalted butter, melted
- Confectioners’ erythritol, for dusting
For the Filling:
- 1/2 cup sugar-free fruit preserves (raspberry, strawberry, or your choice)
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream
- 2 tablespoons powdered erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
For the Decoration:
- Fresh berries (optional, in moderation for keto)
- Mint leaves
Method
1. Preparing the Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- Separate the eggs, placing the yolks in one bowl and the whites in another.
- Whisk the egg yolks with the granulated erythritol until pale and thick. Add the vanilla extract and mix well.
- In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Fold the almond flour, baking powder, and a pinch of salt into the egg yolk mixture.
- Gently fold the egg whites into the yolk mixture, a third at a time, until fully incorporated.
- Combine the warmed almond milk and melted butter in a small bowl, then gently fold this mixture into the batter until just combined.
- Spread the batter evenly into the prepared pan.
- Bake for 10-12 minutes, or until the cake is light golden brown and springs back when touched.
2. Rolling the Cake:
- Dust a clean kitchen towel with confectioners’ erythritol. Turn the baked cake out onto the towel immediately after removing it from the oven. Carefully peel off the parchment paper.
- Roll the cake with the towel from one short end to the other. Let it cool completely in this rolled shape to ensure it retains its form.
3. Preparing the Filling:
- Beat the cream cheese in a bowl until smooth.
- Whip the heavy cream with powdered erythritol and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese until well combined.
4. Filling and Final Rolling:
- Unroll the cooled cake gently. Spread a thin, even layer of sugar-free fruit preserves over the cake, leaving a small border around the edges.
- Spread the cream cheese mixture over the layer of preserves.
- Re-roll the cake, this time without the towel, and place it seam-side down on a serving platter.
5. Decoration:
- Dust the top with a light layer of confectioners’ erythritol.
- Decorate with fresh berries (in moderation, as they are low in carbs) and a few mint leaves for a fresh touch.
6. Serving:
- Slice and serve. For the best texture and flavor, serve the jelly roll cake within a few hours of assembly. However, it can be stored in the refrigerator for up to two days.
Tips for a Perfect Keto Jelly Roll Cake:
- Room Temperature Ingredients: Ensure that the eggs and cream cheese are at room temperature to achieve the best consistency and volume.
- Gentle Folding: When incorporating the almond flour and egg whites into the batter, fold gently to avoid deflating the airy batter.
- Quick Roll: Roll the cake while it’s still warm to prevent cracking.
- Chilling: If you have time, chill the rolled cake for about 30 minutes before serving to make cleaner slices.
Enjoy your keto-friendly jelly cake roll, a delightful low-carb treat that doesn’t compromise on flavor!
Not Your Grams Kitchen 