Recipes » Dessert Recipes » Raspberry Filled Jelly Roll

Raspberry Filled Jelly Roll

An old-fashioned jelly roll! A thin, yellow cake layer filled with raspberry jam, rolled and dusted with powdered sugar.
5 from 4 votes
Prep Time 20 minutes
Cook Time 15 minutes
Raspberry Filled Jelly Roll - rolled and filled sponge cake sprinkled with powdered sugar. https://www.lanascooking.com/raspberry-filled-jelly-roll/

An old-fashioned jelly roll! A thin, yellow cake layer filled with raspberry jam, rolled and dusted with powdered sugar.

I’m a notoriously impatient baker. Baking is just not my forte. It requires precision, accurate measurements, and proper mixing techniques. These attributes don’t come easily to me. I’d much rather add a pinch of this and a dab of that than to get out measuring cups and spoons. However, there are a few baked goods that I can manage fairly well. Drop cookies…yes. Muffins…okay. Cupcakes…definitely! And best of all, this old-fashioned Raspberry Filled Jelly Roll.

Raspberry Filled Jelly Roll - rolled and filled sponge cake sprinkled with powdered sugar. https://www.lanascooking.com/raspberry-filled-jelly-roll/

If you think you’ve never had a jelly roll, you might just know it by one of its many other names. They’re also called cake rolls, jam rolls, Swiss rolls, sponge rolls, and roulade. Even the famous Buche de Noel, or Yule Log, is simply a rolled cake.

A southern jelly roll is a thin sponge cake filled with jam, jelly, or preserves which is then rolled and sprinkled with powdered sugar. It’s quick and easy to make, looks impressive on the plate, and kids and adults alike love it! I’ve used a low-sugar raspberry jam for this one, but strawberry is great as well. I would even use blueberry, blackberry, apricot, pineapple, or peach preserves. Whatever you like!

How to Make Raspberry Filled Jelly Roll:

Heat the oven to 375 degrees.

Baking sheet buttered and lined with parchment paper.

Generously butter a 15×10 jelly roll pan. Cut a piece of parchment or waxed paper to fit the inside of the pan. Place the paper in the pan and butter it as well.

Photo collage showing how to mix the batter in a stand mixer.

Beat the eggs until very thick and pale yellow colored. This will take about 5 minutes. Gradually beat in the sugar. With the mixer on low speed, slowly add the water and vanilla. Still on low speed, gradually add the flour, baking powder, and salt, beating just until blended.

Pouring batter into the prepared pan.

Pour the batter into the prepared pan. Be sure to spread the batter into the corners.

Sifting sugar over a clean tea towel.

While the cake is baking, prepare a tea towel with a generous dusting of powdered sugar.

Hot baked cake inverted onto the sugar sprinkled tea towel.

Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, loosen it from the edges of the pan, and immediately invert the hot cake onto the prepared tea towel. Carefully peel away the paper. While still hot, carefully roll the cake and towel starting from the narrow end.

Cake and tea towel rolled into a log.

Cool the rolled cake on a wire rack for at least 30 minutes.

Filling the cooled cake with raspberry jelly.

Unroll the cake and remove the towel. Trim away any stiff edges if necessary. Spread the jam or jelly over the inside surface of the cake.

Cake and jelly re-rolled into a log shape.

Re-roll the cake. Wrap the cake loosely in waxed or parchment paper and refrigerate. When ready to serve, sprinkle generously with powdered sugar.

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Raspberry Filled Jelly Roll - rolled and filled sponge cake sprinkled with powdered sugar. https://www.lanascooking.com/raspberry-filled-jelly-roll/

Raspberry Filled Jelly Roll

An old-fashioned jelly roll! A thin, yellow cake layer filled with raspberry jam, rolled and dusted with powdered sugar.
5 from 4 votes
Print It Rate It Save
Course: Desserts
Cuisine: Southern
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 243kcal
Author: Lana Stuart

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • cup water
  • 1 ½ teaspoon vanilla
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Confectioner’s sugar for rolling and sprinkling
  • 1 cup or more raspberry jam or jelly

Instructions

  • Heat the oven to 375 degrees.
  • Generously butter a 15×10 jelly roll pan. Cut a piece of parchment or waxed paper to fit the inside of the pan. Place the paper in the pan and butter it as well.
  • Beat the eggs until very thick and pale yellow colored. This will take about 5 minutes. Gradually beat in the sugar. With the mixer on low speed, slowly add the water and vanilla. Still on low speed, gradually add the flour, baking powder, and salt, beating just until blended.
  • Pour the batter into the prepared pan. Be sure to spread the batter into the corners.
  • While the cake is baking, prepare a tea towel with a generous dusting of powdered sugar.
  • Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, loosen it from the edges of the pan, and immediately invert the hot cake onto the prepared tea towel. Carefully peel away the paper. While still hot, carefully roll the cake and towel starting from the narrow end. Cool the rolled cake on a wire rack for at least 30 minutes.
  • Unroll the cake and remove the towel. Trim away any stiff edges if necessary. Spread the jam or jelly over the inside surface of the cake. Re-roll the cake.
  • Wrap the cake loosely in waxed or parchment paper and refrigerate. When ready to serve, sprinkle generously with powdered sugar.

Notes

Nutrition Information

Serving: 1 | Calories: 243kcal | Carbohydrates: 54g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 159mg | Potassium: 59mg | Fiber: 1g | Sugar: 39g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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12 Comments

  1. I always wanted to try this but was intimidated but, this time will actually do this for my family for Valentines. Thanks for your explicit instructions.
    Joan M.

  2. This recipe was splendid! I was very impressed with how it turned out. Moist, sticky, stunning! I am making this again today using strawberry rhubarb jelly. Thank you for this amazing recipe!

  3. It’s been too long since I’ve made a jelly roll. Thanks for the reminder how easy and delicious they are.

  4. I always have trouble making the roll look perfect without cracks. I’m going to try your towel trick next time! Doing it freehand doesn’t work that great.

  5. That looks great! I always admire your ability to roll those things without it falling apart. Me…. well, let’s just say that it’s not a pretty sight.

    Miss P

  6. My grandmother made these all the time; she had a row of grapes in the back yard and made jelly from them, so grape jellyrolls were the usual kind, but she also would make apricot or peach, also from jelly made from the trees in the back yard.

    After bragging on Grandma’s jellrolls, my ex decided she’d make one, too. It was pretty good, but had a strange aftertaste…which we later figured out was from the fabric softener she had used for the tea towel when doing a load of laundry.

    1. I remember one of my grandmothers making them, too. I’m sure she probably used whatever jelly or jam she had on hand. You really can do just about anything. I was actually thinking earlier that it would be good with peanut butter and grape jelly :-)