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    You are in: Home / Recipes / Grandma Kate's Jelly Roll Sponge Cake Recipe
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    Grandma Kate's Jelly Roll Sponge Cake

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    cathyfood's Note:

    this is an easy one-bowl sponge cake without butter! My mother and my Grandma Kate’s favorite was raspberry jam in this roll, but it’s also good with grape or strawberry. I like homemade blackberry, with the seeds strained out. Just use your favorite. My family always used the cake as the base for fresh strawberry or peach shortcake – it would soak up the fruit juices but not fall apart like pound cake.

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    Serves: 10



    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11” X 17” X 1”, or if using for shortcake, bake in a 9” X 13”. Line bottom only with parchment if desired; set aside.
    3. 3
      PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
    4. 4
      PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
    5. 5
      PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
    6. 6
      Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
    7. 7
      Turn batter into prepared pan, spread gently to even thickness.
    8. 8
      Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
    9. 9
      Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
    10. 10
      Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
    11. 11
      Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1” slices.

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    Nutritional Facts for Grandma Kate's Jelly Roll Sponge Cake

    Serving Size: 1 (53 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 152.3
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.6 g
    Cholesterol 74.4 mg
    Sodium 123.3 mg
    Total Carbohydrate 29.8 g
    Dietary Fiber 0.3 g
    Sugars 20.0 g
    Protein 3.8 g

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