Martha Stewart Jelly Roll Cake Recipe

This airy, feather-light Martha Stewart Jelly Roll Cake Recipe is made with cake flour, eggs, and fruit preserves, and ready in just under an hour. Slicing into the sugar-dusted log to reveal the perfect crimson spiral of jam is a satisfying reward for the careful rolling technique. I love how this nostalgic dessert looks impressive but uses simple pantry staples.

The Secret To Getting It Right

I used to be intimidated by rolled cakes because I thought they would inevitably crack or tear. The biggest lesson I learned with this recipe is that timing is everything once the cake leaves the oven. You cannot let it cool in the pan for even five minutes, or the sponge will lose its elasticity.

Trusting the process of flipping a steaming hot cake onto a sugar-dusted towel feels chaotic the first time you do it. However, rolling it up while it is still warm sets the “memory” of the spiral, ensuring that when you unroll it later to fill, it remains flexible and crack-free.

Martha Stewart Jelly Roll Cake Recipe Ingredients

• 4 large eggs, separated and at room temperature
• 2/3 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 3/4 cup cake flour, sifted
• 1/4 teaspoon salt
• 1/2 cup confectioners’ sugar (for dusting)
• 3/4 cup raspberry or strawberry jam
• 2 tablespoons unsalted butter, melted (for greasing the pan)

How To Make Martha Stewart Jelly Roll Cake Recipe

1. Prep The Pan: Preheat your oven to 375°F (190°C). Generously butter a 10×15-inch jelly roll pan, line it with parchment paper leaving a slight overhang, and then butter and flour the parchment to ensure absolutely no sticking.
2. Whip The Yolks: In a large bowl, beat the egg yolks with 1/3 cup of the granulated sugar and the vanilla extract on high speed for about 5 minutes until the mixture is thick, pale yellow, and forms a ribbon when the beaters are lifted.
3. Whip The Whites: In a separate clean bowl, whip the egg whites and salt on medium-high speed until soft peaks form, then gradually add the remaining 1/3 cup sugar and continue whipping until stiff, glossy peaks form.
4. Fold The Batter: Gently fold a scoop of egg whites into the yolks to lighten the mixture, then carefully fold in the remaining whites. Sift the cake flour over the top in two batches, folding gently after each addition just until incorporated—do not overmix or you will deflate the air.
5. Bake The Sponge: Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes, or until the cake springs back when lightly touched in the center.
6. Roll The Cake: Immediately invert the hot cake onto a kitchen towel generously dusted with confectioners’ sugar. Peel off the parchment paper and, starting from the short end, roll the cake up tightly with the towel inside.
7. Cool And Fill: Let the rolled cake cool completely on a wire rack. Once cool, carefully unroll it, spread the jam evenly (leaving a small border), and reroll the cake without the towel before dusting with more sugar to serve.

Recipe Tips

• Room temperature eggs: Cold eggs will not whip up to the full volume needed for this leavening-free sponge, resulting in a dense, flat cake.
• Sift the flour: Since there is no baking powder, the cake relies on air bubbles; sifting the flour prevents heavy lumps from deflating your carefully whipped eggs.
• The towel choice: Use a flat-weave cotton tea towel rather than a textured terry cloth towel to prevent lint from sticking to the warm cake surface.
• Warm the jam: Stirring your jam vigorously or microwaving it for 10 seconds makes it easier to spread over the delicate sponge without tearing the surface.

What To Serve With Jelly Roll Cake

This delicate sponge cake pairs beautifully with a dollop of lightly sweetened whipped cream, which adds a creamy richness to balance the sweet fruit filling. Fresh berries or a few mint leaves on the side also provide a lovely pop of color and freshness.

How To Store

Wrap the finished cake tightly in plastic wrap to prevent the sponge from drying out. It can be stored at room temperature for up to two days, or in the refrigerator for up to four days, though it is best served at room temperature.

FAQs

• Why did my jelly roll crack? Cracking usually happens if the cake was overbaked (drying it out) or if you waited too long to roll it after taking it out of the oven.
• Can I use all-purpose flour? Yes, but for the tenderest crumb, use cake flour; if you only have all-purpose, replace two tablespoons of it with cornstarch.
• Can I use a cream filling? Absolutely, you can fill this with stabilized whipped cream or lemon curd, but you must ensure the cake is completely cool before spreading or the filling will melt.
• How do I fix a cracked roll? If your cake cracks, don’t panic; simply cover the entire exterior with whipped cream or ganache to hide the imperfections.
• Do I need baking powder? This classic sponge recipe relies on mechanical leavening from whipped eggs, so no baking powder is needed if you whip and fold correctly.

Nutrition

• Calories: 195 kcal
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 85mg
• Sodium: 90mg
• Total Carbohydrate: 36g
• Protein: 4g

Try More Recipes:

• Martha Stewart Rice Krispie Treats Recipe
• Martha Stewart Gingerbread House Recipe
• Martha Stewart Vienna Tarts Recipe