Jane’s Jelly-Filled Vanilla Cake Roll
Jane’s Jelly-Filled Vanilla Cake Roll is light, soft, and delicately sweet.A fluffy vanilla sponge forms the foundation of this classic dessert.Sweet fruit jelly adds bright flavor and a beautiful spiral filling.The cake is rolled while warm to help prevent cracking.A dusting of powdered sugar gives the finished roll an elegant appearance.Serve sliced with tea, coffee, whipped cream, or fresh berries.
Ingredients
For the Vanilla Sponge
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- 2 tablespoons melted unsalted butter
For the Filling
- ¾ cup strawberry, raspberry, grape, or apricot jelly
- 1 tablespoon warm water, optional
For Finishing
- 2 tablespoons powdered sugar
- Fresh berries, optional
- Whipped cream, optional
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C).Line a 10 × 15-inch jelly-roll pan with parchment paper. Lightly grease the parchment and sides of the pan.
Beat the Eggs and Sugar
- Place the eggs and sugar in a large mixing bowl.Using an electric mixer, beat on medium-high speed for approximately 5 minutes, or until the mixture becomes pale, thick, and fluffy.Add the vanilla extract and mix briefly.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
Fold the Batter
- Sift the dry ingredients over the egg mixture.Gently fold them in using a spatula, being careful not to deflate the batter.Add the milk and melted butter and fold gently until combined.
Bake the Sponge
- Pour the batter into the prepared pan and spread it evenly into the corners.Bake for approximately 10–12 minutes, or until the top springs back lightly when touched.Avoid overbaking, as a dry sponge is more likely to crack when rolled.
Prepare for Rolling
- While the cake is baking, place a clean kitchen towel on the counter and generously dust it with powdered sugar.As soon as the cake comes out of the oven, carefully loosen the edges.
Roll the Warm Cake
- Invert the hot cake onto the powdered-sugar-covered towel.Carefully peel away the parchment paper.Starting from one short end, gently roll the cake and towel together into a tight spiral.Allow it to cool completely while rolled.
Roll Again
- Carefully roll the cake back up without the towel.Roll it firmly enough to create a neat spiral but avoid squeezing out the filling.
Finish and Serve
- Place the cake seam-side down on a serving platter.Dust generously with powdered sugar.Refrigerate for about 30 minutes before slicing if you want especially neat pieces.Slice with a sharp serrated knife and serve.
Notes
- Room-temperature eggs whip more easily and create a lighter sponge.
- Don't overmix after adding the flour.
- Avoid overbaking, which can make the sponge dry and brittle.
- Roll the cake while warm to help it develop the correct shape.
- Use a thin layer of jelly so the filling doesn't squeeze out.
- Choose a smooth jelly for easier spreading.
- Cool completely before filling to prevent the jelly from becoming runny.
- Chill before slicing for a cleaner spiral.