Strawberry Jelly Roll Cake

Honey and butter strawberry Jelly roll

It took me years to finally get a proper jelly roll pan. A good jelly roll pan will have a nonstick finish, medium coloring (not dark or too light), and nicely rounded edges.

It’s perfect for making rolled sponge cakes like this one, and I can’t wait to make a chocolate Buche de Noel. I used fresh strawberry jam in this one, but you could also use buttercream, or any kind of cake filling.

Strawberry Jelly Roll Cake

Print Recipe
Serves: 8-10 Cooking Time: 1 hour 10 min


  • 4 eggs, separated
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 3/4 cup cake flour, sifted
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar, for dusting, sifted
  • 1 cup jam or jelly, stirred well
  • Whipped cream



Preheat oven to 400 degrees F.


In a small bowl beat egg whites until stiff but not dry and set aside. In another bowl, beat the egg yolks until light. Gradually add the sugar and vanilla, and mix well. Sift together the flour, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper. Bake for 8 to 10 minutes or until the cake is golden.


Loosen edges of cake, invert cake onto a towel dusted with confectioners' sugar. Gently peel wax paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly roll cake. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 15 minutes.


Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll. Sprinkle with confectioners' sugar or cover with whipped cream.


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