Soft, sweet and full of jam, this sponge cake is easy to roll and makes for a simple yet outstanding dessert! Try making this Jelly Roll Cake recipe–sometimes called a jelly or jam Swiss roll–for a festive get-together when you really want to impress your guests. Trust us—you'll want to put this one on display.
Jelly Roll Cake
- Prep Time 30 min
- Total 1 hr 15 min
- Servings 10
- Ingredients 9
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar
- About 2/3 cup jelly or jam
Instructions
-
Step1Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
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Step2In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
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Step3Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
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Step4Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.
Nutrition
200
Calories
1 1/2g
Total Fat
3g
Protein
42g
Total Carbohydrate
31g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 15
- Total Fat
- 1 1/2g
- 3%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 21%
- Sodium
- 135mg
- 6%
- Potassium
- 45mg
- 1%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 31g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
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; 0 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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