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Prize-Winning Jelly Roll

 Prize-Winning Jelly Roll
Twice I've won first place at our county fair with this recipe. I enjoy trying new recipes and cooking for my family and guests.
8-10 ServingsPrep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 6 eggs, separated
  • 1/4 cup water
  • 1-1/2 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1-1/4 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • Confectioners' sugar
  • 1 jar (12 ounces) strawberry, raspberry or currant jelly

Directions

  • Place egg whites in large bowl; let stand at room temperature for 30
  • minutes. Line a greased 15x10x1-in. baking pan with waxed paper;
  • grease the paper and set aside.
  • Preheat oven to 350°. In a large bowl, beat egg yolks and water
  • on high speed 5 minutes or until thick and lemon-colored. Gradually
  • beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and
  • salt together twice; gradually add to yolk mixture and mix well
  • (batter will be very thick).
  • Add cream of tartar to egg whites; with clean beaters, beat on medium
  • until soft peaks form. Gradually add remaining sugar, 1 tablespoon
  • at a time, beating on high after each addition until sugar is

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Prize-Winning Jelly Roll (continued)

Directions (continued)

  • dissolved. Continue beating until soft glossy peaks form. Fold a
  • fourth of the egg whites into batter, then fold in remaining whites.
  • Spread evenly into prepared pan.
  • Bake 15-18 minutes or until cake springs back when lightly touched.
  • Cool 5 minutes. Invert onto a kitchen towel dusted with
  • confectioners' sugar. Gently peel off waxed paper. Roll up cake in
  • the towel jelly-roll style, starting with a short side. Cool
  • completely on a wire rack. Unroll cake; spread evenly with jelly.
  • Roll up; dust with confectioners' sugar.
  • Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 slice) equals 312 calories, 3 g fat (1 g saturated fat), 128 mg cholesterol, 177 mg sodium, 66 g carbohydrate, trace fiber, 5 g protein.