Jelly Roll

“I just finished making this, it couldn’t be easier! After the cake came out of the oven, I rolled it with the towel and let it cool. Once it cooled I unrolled it and spread strawberry jelly and pecan-cream cheese icing (I spread them in strips along the cake), then re-rolled it.I am taking this to a dinner I at someone else’s home tonight.Thanks!”

“A GREAT Recipe.Thanks for sharing.You didn;t stipulate a baking time(I found it took only 12 Minutes)..Rolled really well didn;t crack.This is going to be saved into my favorites! thanks again”

“I just bought a jelly roll pan and this was my first attempt at making a jelly roll. I’m glad to say that it was successful! The cake was quick and easy to make. The recipe didn’t say how much jelly to use, so I guessed and used 1/2 a cup of grape jelly. My only difficulty was in rolling it up… the cake cracked in several places. However, it turned out fine and all the slices except the ones at the ends looked great. Tasted good, too. I couldn’t believe there was no fat except from the eggs! I should also add that I got 10 slices out of this, rather than 8.”

“This turned out just great — I used a roasting pan since I don’t have a jelly-roll one and this worked out fine.The cake isn’t too sweet and it holds filling well.I used a buttercream to frost the outside and a kind of nutella frosting inside.Used it for a birthday cake and my dd was delighted and everyone enjoyed it!Thank you for a very simple and versatile recipe:)Oh, Is Aroostook a reference to ‘the county’?”

“Perfect jelly roll cake recipe!I didn’t fill mine with jelly, though.I had an idea in my head for a Christmasy dessert – I used this lovely, light spongey cake and filled it with dream whip (with a dash of green food colouring and peppermint extract in place of the vanilla) & also “iced” it with the minty cream filling.This was very easy to prepare and easy to work with.”

“Great recipe!! I decided in the last minute (we celebrate Christmas Eve) that I wanted to make a log, and decided to risk this recipe.It came out great and rolled up beautifully.Thanks for additional advice about rolling.It really worked.And sooo easy!This is going to be a standard now. Incidentally, I had the right size pan and I baked for 19 minutes.”

“I made this using a 17 X 11 inch pan and cooked it 9 min., then filled it with lemon pudding.I used lemon extract instead of vanilla and the results were very good.Easy to do, sprinkled the towel with powdered sugar and rolled. Unrolled, filled and rolled again.Makes a lot, I would say maybe 12 servings.”

“This jelly roll was very good!Mom used to make these for us a lot when I was a kid, back in the 60’s.Our favorite was always with grape jelly!Next time I make this, I’ll either grease AND flour the pan or use wax/parchment paper.Also, there was no size specified for the pan, but I baked mine in a 17 x 11 and it did make a thinner cake, which only took 9 minutes to bake.I loosened the sides, then turned it onto a clean, powdered sugar-sprinkled, flour-sack tea towel; rolled it up and cooled on a wire rack.When it was cool, I unrolled it and spread it with 1 cup of grape jelly.After rolling it back up, more powdered sugar was sprinkled on top.What a pretty dessert!I’m adding a couple of pictures for you, too!Thanks so much for such a simple, old-fashioned dessert!”

“Really great.”

“Usually I use angel food cake to make all of my jelly roll cakes. I am so excited to report that this recipe turned out perfect. These ingredients are always on hand. I have marked this as my FAVORITE basic batter recipe. I have used alot of cream cheese and powder sugar mixed with different jellies. I have a very large pan and I usually cook mine for 20 minutes. I always grease the pan, then line it with wax paper. I usually have to use two sheets that overlap each other. I spray exta oil on the extra section of wax paper. I alsoroll the cake with the paper still on. It is easier to remove once cooled. I have tried other techniques. This works best for me.”

“Yummy!The cake portion of this recipe is good enough to eat all by itself!Roll it with jelly, then top it with confectioner sugar, and boy do you have a treat!The cake rolled beautifully, and was as tasty as it was pretty!Thank you so much for posting your recipe, it was really very good!”

“I have failed every time I have tried to make a jelly roll, but I am happy to announce that I was successful with your recipe!!!I did line my jelly roll pan with parchment paper, so it was easier to place on the damp towels.I didn’t use jelly, but since our strawberries just started to come on, I spread whip cream on the cake and rolled fresh strawberries up inside.After it was sliced, I re-sprinkled each slice with more powdered sugar.Thanks Aroostook for an awesome recipe and for giving me the chance to actually succeed at jelly roll making!Wonderful! Wonderful!I will use this again and again!”

“Made this and it rolled up nicely, good flavor and made a great combo with MaeEast’s Blackberry jelly!Thanks for sharing. kmax”

“I do not bake or cook very often and this could be part of the reason this recipe was not completely satisfactory to me. Also, there was a very specific taste I was going for and did not acheive. I guess I was hoping for a more “store-bought” taste and texture and instead got a crumbly…off-tasting rendition instead. I also had a problem with the jelly absorbing into the cake until it was all gone from inbetween the roll. It tasted fine and my mom actually enjoyed quite a lot. I will keep looking however for better ideas.”