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.

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!

Raspberry Filled Jelly Roll - rolled and filled sponge cake sprinkled with powdered sugar Click To Tweet

How to Make Raspberry Filled Jelly Roll:

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.

Enjoy!

Raspberry Filled Jelly Roll

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

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

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Ingredients

• 3 large eggs
• 1 cup sugar
• 1/3 cup water
• 1 1/2 tsp. vanilla
• 3/4 cup all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• Confectioner’s sugar (for rolling and sprinkling)
• 1 cup (or more) raspberry jam or jelly

Instructions

1. Heat the oven to 375 degrees.
2. Generously butter a 15x10 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.
3. 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.
4. Pour the batter into the prepared pan. Be sure to spread the batter into the corners.
5. While the cake is baking, prepare a tea towel with a generous dusting of powdered sugar.
6. 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.
7. 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.
8. Wrap the cake loosely in waxed or parchment paper and refrigerate. When ready to serve, sprinkle generously with powdered sugar.

Notes

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Recommended Products

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  USA Pan 1605CR Jelly Roll Baking Pan and Bakeable Nonstick Cooling Rack Metal
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  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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  OXO 1238580 Good Grips 3-Piece Silicone Spatula Set, 12-inch, Raspberry/White/Green

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 345 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 70mg Sodium: 175mg Carbohydrates: 79g Fiber: 1g Sugar: 60g Protein: 4g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

More Cake Recipes from Never Enough Thyme:

• Chocolate-Chocolate Cake
• Caramel Layer Cake
• Pineapple Upside Down Cake
• Never Fail Pound Cake

Cake Roll Recipes from Other Bloggers:

• Strawberries and Cream Angel Food Cake Roll from Brown Eyed Baker
• Carrot Cake Roulade with Cinnamon Cream Cheese Filling from Baking Bites
• Chocolate Peppermint Roll with Chocolate Ganache from Joy the Baker
• Almond Sponge Roll from Joy of Baking
• Heavenly Chocolate Cake Roll from Smitten Kitchen