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A Jelly Roll, Another Old-fashioned Yummy

Updated on December 3, 2013
There is not as much whipped cream topping as it appears in the picture.
There is not as much whipped cream topping as it appears in the picture.
The batter filled pan, ready to put in the oven
The batter filled pan, ready to put in the oven

Jelly Roll Recipe

  • 3 eggs, well beaten
  • 1 cup sugar, beaten into the eggs
  • Sift 1 cup flour with 1 teaspoon baking powder, and 1/4 teaspoon salt
  • Add dry ingredients to the sugar and egg mixture, mixing well
  • Add 6 tablespoons hot water
  • Add 1 teaspoon vanilla

As usual, there was only a list of ingredients, so we used a stand mixer. We then poured the batter into a parchment lined USA Non-stick 9x13 jelly roll pan. We did oil the parchment paper also. Because of the batter quantity, the smaller jelly roll pan seemed a more appropriate size. It was perfect! Be sure to bang the pan on the counter a couple of times to 'break' the bubbles in the batter.

The filling and topping

There was no filling recommended in my mother's recipe. I remember that she often used jam, jelly, lemon or vanilla pudding, or chocolate sauce. Because we wanted something raspberry flavored and/or the use of whipped cream, my son chose to mix the two items. He whipped the cream, adding confectioners' sugar to taste, and then put in a small amount of extract to taste. Start with just a bit because the extract is strong.

We opted to use a small amount of the whipped cream filling because I am pretty much non-dairy. People could use a dollop (or more) on top of their portion if they wanted a larger amount.

Out of the oven
Out of the oven
Cooling the rolled cake in a clean towel
Cooling the rolled cake in a clean towel
Filled cake from the side
Filled cake from the side
View from the end ... yum!
View from the end ... yum!

Baking and rolling

We followed the traditional baking and handling instructions ... 375 degrees for 12-15 minutes. After 10 minutes we checked for doneness. Do not over-bake because, if the cake is too 'hard', it breaks during the rolling process. If it is too done, either cut off the crisp edges or just break into pieces and cover with the filling you have chosen.

Take out of the oven and immediately turn upside down on a clean towel liberally sprinkled with confectioners' sugar. While still hot, begin rolling cake and towel from narrow end. Cool on a wire rack. Then, unroll cake and remove the towel. Spread with the filling of your choice and re-roll. Sprinkle with confectioners' sugar if desired. Cut into one inch slices.


This is a very easy to make sponge cake. The feather cake featured on a previous hub would also be excellent for a jelly roll too. Both of these cakes are extremely stable and, I cannot emphasize more, quick and easy to make.

Hope you enjoy it as much as we all did!!


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