Strawberry Jelly Roll Cake
A delightful and versatile dessert featuring a light sponge cake swirled with luscious strawberry jelly, perfect for gatherings or a casual treat.
Ingredients
Cake Ingredients
- 4 large large eggs Make sure they are at room temperature for better volume.
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup water
- 1 tsp vanilla extract
Filling and Serving
- 1 cup strawberry jelly Feel free to substitute with other favorite jams or jellies.
- Powdered sugar for dusting Don't skip this step to prevent sticking.
- Fresh berries or whipped cream for serving Optional but recommended for a delightful presentation.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and sugar together until light and fluffy.
- Sift together the flour, baking powder, and salt; gently fold into the egg mixture.
- Stir in the water and vanilla extract.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake for 12-15 minutes until golden brown.
- Remove from the oven and immediately turn the cake onto a clean towel dusted with powdered sugar.
- Peel off the parchment paper and spread the strawberry jelly over the cake.
Rolling the Cake
- Roll the cake up tightly using the towel as a guide.
- Let it cool completely before unrolling and serving with fresh berries or whipped cream.
Notes
To store the cake, wrap it tightly in plastic wrap and keep it in the refrigerator for up to three days or freeze for up to three months. Let thaw in the refrigerator overnight before enjoying.