Old South Jelly Roll Cake

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Old South Jelly Roll Cake Old South Jelly Roll Cake

54321 Based on 4 Reviews

Servings: 8 to 10 servings
Prep Time: 45 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

3/4 cup cake flour, sifted
1 tablespoon vanilla
3/4 cup sugar
4   eggs, separated
3/4 teaspoon baking powder
1/4 teaspoon salt

Garnish:
Confectioner’s sugar for dusting, sifted
1 cup jam or jelly, stirred well
whipped cream

Directions

Preheat oven to 400 degrees.

In a small bowl beat egg whites until stiff but not dry and set aside.  In another bowl, beat the egg yolks until light.  Gradually add the sugar and vanilla, and mix well. 

Sift together the flour, baking powder, and salt.  Add the sifted flour mixture to the egg yolk mixture.  Fold in the egg whites into the egg mixture and pour the batter into a 15x10x1-inch jelly roll pan lined with wax paper. 

Bake for 8 to 10 minutes or until cake is golden

Loosen edges of cake, invert cake onto a towel dusted with confectioners sugar.  Gently peel wax paper off cake.  Trim 1/4-inch of hard crust off each long side of the jelly roll cake.  Begin with the narrow side and roll the cake and towel up together.  Cool cake on rack seam side down for 10 to 15 minutes.

Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll.  Sprinkle with confectioner’s sugar or cover with whipped cream.

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Leave a Comment

Reader Comments:

54321

Hi Brend, Yes, it is supposed to be 3/4 cup.

By Jonathan Able on June 09, 2011

54321

On the "Old South Jelly Roll Cake" recipe, the 1st ingredient says 3/4 cake flour, sifted. Is that 3/4 cup? It doesn't say 3/4 what.

By Brenda on June 02, 2011

54321

This noon we were watching one of your programs. Sorry I don't know which one. I am usually getting lunch and half watching and mostly listening. You had a receipe usung crescent rolls and cream cheese, with a powdered sugar glaze. any chance we could get that recipe. would greatly appreciate it. Thanks Judy Day

By Judy Day on February 18, 2011

54321

I love this recipe. It's easy and delicious. For Christmas, I spread seedless raspberry jam on it then sweetened whipped cream. With a dusting of icing sugar and garnished with fresh berries, it was very seasonal. I want to try it with ice cream inside, since there's no fat in the cake, I think it will freeze well and serve like fresh cake, that is, not hard. Enjoy!

By Mariet on December 29, 2008

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