Easy Jellyroll Cake
We wanted a cake that wasn't only beautiful to look at and delicious to eat, but easy to roll.
Why This Recipe Works
Filled, rolled sponge cakes are both beautiful to look at and delicious to eat, but many recipes we tried yielded cakes far too fragile to roll. We started our Easy Jellyroll Cake recipe by whipping eggs until they were thick and pale yellow before adding the dry ingredients. Using plenty of eggs ensured a flexible cake that we could roll without a chance of cracking. While the jellyroll cake was still hot, we rolled it into a spiral on a sheet of paper, then allowed it to sit for 15 minutes before unrolling it and adding the filling. This “pre-roll" gave the jellyroll cake “memory" so it stayed snug once rolled again with the jam.
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