culinary review

Jelly Roll Cake with Strawberry Cream Filling

Last Modified: 04/18/19
First Published: 05/12/10
Views: 2566
<<     >>
Views: 2566
jelly roll cake
To make a jelly roll cake is the perfect solution if you don't have too much time or the patience to bake a long and complicated cake. Making a jelly roll cake is pretty quick, plus you can alter the filling endlessly and try different combinations. This type of cake is just perfect to make if you're expecting company and you would like to serve something along with coffee. The strawberry cream filling we used here turned out quite good, just make sure to not fill the roll before the cake has completely cooled.


For the cake

  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 large eggs, at room temperature
  • ¾ cups sugar
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 cup strawberry jam


Heat the oven to 350 degrees. Coat a 12 by 18 inch rimmed baking sheet with baking spray and line with parchment paper. In a bowl, whisk together the flour, baking powder and salt.

In a separate bowl, whip the eggs together with an electric mixer on low speed until light and foamy, for about 1 to 3 minutes. Increase the speed of the mixer to medium and slowly add the sugar. Increase the speed to high and beat the eggs and the sugar for about 5 to 10 minutes, or until they are thick the color is pale yellow. Beat in the vanilla.

Sift the flour mixture over the beaten eggs and fold it in with a rugger spatula. Pour the batter into the prepared baking sheet, spread out evenly. Bake for about 10 to 15 minutes, or until it feels firm and the cake springs back when touched. Make sure to rotate the pan halfway through.

Before the cake cools, run a knife alongside the edge of the cake and flip it onto a large sheet of parchment paper. Carefully peel off the attached parchment paper, then roll the cake and the new parchment into a log and let cool. This will prevent the cake from breaking later on.

Whip the cream, and add the fruit jam.

Once the cake has completely cooled, unroll the cake and spread the cream jam mixture, make sure to leave a 1 inch border along the edges. Roll the cake up again and leave the parchment behind as you go.

Dust the cake with confectionery sugar and slice up.