Jelly Roll Cake

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.

Course Dessert

Cuisine American, Canadian

Prep Time 20

Cook Time 14

Chilling Time 1

Total Time 1 34

Servings

Calories 171kcal

Author Michelle

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