This Jelly Roll Cake is a light and fluffy chiffon cake rolled with your favorite jam or jelly filling. It's a classic and elegant dessert that's surprisingly simple to make once you master the technique.
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Why you'll love this recipe
Soft and fluffy texture: this cake is based on my Perfect Swiss Roll Cake, which is a chiffon cake that is tender, light, and airy -- perfect for rolling. This chiffon cake gets its lift from whipped egg whites.
Versatile and customizable: use your favorite homemade jam or store-bought jam -- try raspberry, strawberry, apricot, or even yuzu marmalade.
Great for any occasion: makes a stunning yet simple dessert for afternoon tea, birthdays, or holidays.
Ingredients you'll need
- 1 batch Perfect Swiss Roll Cake
- raspberry jam or jelly of your choice
How to make jelly Swiss roll cake
Bake the Swiss Roll Cake:
Line a 9x13" tray with parchment.
Separate egg whites and yolks.
Whisk yolks with sugar, oil, milk, vanilla, then sift in flour.
Beat egg whites with cream of tartar, gradually adding sugar, until soft peaks form.
Gently fold whites into yolk mixture in thirds.
Pour batter into tray, tap to release air bubbles, and bake at 375°F for 14-15 minutes until golden and springy.
Drop the cake pan from a small height to prevent shrinkage, then cool on a rack until slightly warm.
Assemble:
Spread a layer of raspberry jam (or jelly of your choice).
Gently roll up the cake, place seam-side down and place into the fridge for 1-2 hours to firm up.
Trim the cake ends off with a serrated knife.
Use a damp, warm towel to clean the knife in between slices.
Cut into thick slices and serve.
How to serve
Trim the edges of the cake for a cleaner look.
Serve with whipped cream, or fresh fruit.
Pair with a glass of milk, coffee, or tea.
How to store
Store the cake covered in the fridge for up to 3 days.
Freeze individual cake slices, well wrapped for up to 1 month.
Variations
Add a layer of whipped cream with the jam for a creamier bite.
Change up the jam flavor for a different vibe: try Strawberry Earl Grey Jam, or orange marmalade. For an Asian spin, try matcha milk jam, ube halaya, or kaya coconut jam.
Use a simple syrup: to lightly brush the sponge before rolling.
Try raspberry syrup, blueberry syrup or strawberry syrup.
Try different variations: matcha, hojicha, pandan, taro, black sesame, coffee, lychee, or yuzu curd. Or turn it into a yule log cake for the holidays!
Expert tips
Roll while slightly warm: rolling the cake while it's warm helps prevent cracks.
Avoid overbaking: a cake that is too dry can lead to cracking.
Whip egg whites in a clean bowl: keep the bowl for whipping the egg whites clean and free from any grease. Wipe it down with a little lemon juice or vinegar prior to using.
Other roll cake recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Jelly Roll Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 batch Swiss Roll Cake
- ½ C raspberry jam/jelly or compote
Instructions
Bake the Swiss Roll Cake:
- Line a 9x13" tray with parchment.
- Separate egg whites and yolks.
- Whisk yolks with sugar, oil, milk, vanilla, then sift in flour.
- Beat egg whites with cream of tartar, gradually adding sugar, until soft peaks form.
- Gently fold whites into yolk mixture in thirds.
- Pour batter into tray, tap to release air bubbles, and bake at 375°F for 14-15 minutes until golden and springy.
- Drop the cake pan from a small height to prevent shrinkage, then cool on a rack until slightly warm.
Assemble:
- Spread a layer of raspberry jam (or jelly of your choice).
- Gently roll up the cake, place seam-side down and place into the fridge for 1-2 hours to firm up.
- Cut the cake ends off with a serrated knife.
- Use a damp, warm towel to clean the knife in between slices.
- Cut into thick slices and serve.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Heidi
You've made the process of creating this most beautiful jelly roll cake almost effortless with your easy to follow instructions. I especially loved your idea to use a serrated knife to trim the cake ends off... perfect! Also, making this with your homemade raspberry syrup is a must. It adds such a perfect pop of flavor!
Michelle
Thank you Heidi -- happy to hear that the post is helpful! 🙂
Linsey
Beautiful and delicious jelly roll cake!!
Michelle
Thanks for sharing your delicious creation with me, Linsey!
Ben | Havocinthekitchen
Such an elegant and timeless dessert, Michelle! The jelly roll cake looks light, fluffy, neat, and beautifully rolled - absolutely delightful.
Michelle
Jelly roll cake really is such a classic dessert -- thanks so much Ben!
Healthy World Cuisine
Better than any jelly roll in the Hong Kong bakeries. Your cake is so light and spongy.
Michelle
Thank you so much, Bobbi! Once you get the hang of it, it really is a straightforward cake to make 🙂
Raymund | angsarap.net
This jelly roll cake looks absolutely dreamy! I love how light and fluffy the sponge is, and the idea of experimenting with different jams and fillings makes it so versatile. Perfect for any celebration or tea time treat!
Michelle
Thank you Raymund! It really is such a versatile cake, and you can change it up with a different flavored jam or jelly 🙂