Jane's Jelly-Filled Vanilla Cake Roll
A melt-in-your-mouth, light sponge cake rolled up with jam or jelly... this is a great and quick "wow" dessert.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 4large eggs, at room temperature
- 1teaspoon salt
- 1½ cups superfine sugar
- 2teaspoons baking powder
- 2teaspoons vanilla extract
- 1½ cups cake flour
- ¼cup powdered sugar, or as needed
- 1cup jelly, or to taste
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10x15-inch jelly roll pan with parchment paper.Step 2
Separate eggs and set yolks aside. Whip egg whites and salt in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until soft peaks form. Sprinkle baking powder over the surface and beat to incorporate.Step 3
Add egg yolks, one at a time, beating after each addition. Beat in vanilla extract. Sift 1/2 cup cake flour over the egg mixture and fold in gently to combine. Repeat twice more with remaining flour. Spread batter evenly into the prepared pan.Step 4
Bake in the preheated oven until cake springs back when gently pressed with a finger, 10 to 13 minutes.Step 5
Lay a kitchen towel on a surface and dust generously with powdered sugar. Remove cake from the oven and immediately turn out onto the towel.Step 6
Remove parchment paper and trim off any crusty edges of cake to prevent cracking during rolling. Spread jelly over the surface. Beginning on a short side, roll the cake, using the towel as a guide. Transfer the cake roll, seam-side down, to a serving plate. Let cool thoroughly before slicing and serving, about 45 minutes.