This Martha Stewart Jelly Roll Cake Recipe is a fantastic choice. It features a very thin sponge and a sweet fruit center.
Many people love this patisserie style of baking because it looks like a professional masterpiece.
This Martha Stewart Jelly Roll Cake Recipe uses fresh eggs and strawberry jam. It is perfect for a fancy family Sunday afternoon.
You do not need to be a French baker to make it. The golden brown swirl looks very elegant and tasty today.
Your family will love the vanilla and sugary smell. It is a classic cake that everyone truly enjoys eating.
Let us learn how to make this rolled cake.
When I first introduced to Martha Stewart Jelly Roll Cake
I first tried this cake at a spring garden party. The slice was so round and had a bright red spiral.
I loved how the soft sponge tasted with the sticky jam. It was much better than any heavy layered butter cake.
I asked for the recipe to try in my kitchen. My house smelled like sweet batter and warm fruit quickly.
It soon became my favorite thing to bake for a tea party. Now, I make it whenever I want a pretty dessert.
It is the best way to enjoy a light snack. Everyone always asks for the secret to the crack-free roll.
Equipment List
- A 10-by-15-inch jelly roll pan for the thin cake.
- A large mixing bowl for the fluffy egg batter.
- An electric mixer to beat the whites very stiff.
- A clean kitchen towel to roll the hot sponge.
- Measuring cups for the flour and fine sugar.
- A flat spatula to spread the jam evenly today.
- Parchment paper to line the bottom of the pan.
- A wire rack to cool the finished roll slowly.
Ingredients You Need for Martha Stewart Jelly Roll Cake
- 3/4 cup of all-purpose flour for the light base.
- 1 teaspoon of baking powder for the soft lift.
- 1/4 teaspoon of kosher salt to balance the sweet.
- 4 large eggs at room temperature today.
- 3/4 cup of granulated sugar for the sponge.
- 1 teaspoon of pure vanilla extract for flavor.
- 1/2 cup of powdered sugar to dust the towel.
- 2/3 cup of strawberry or raspberry jam.
- Fresh berries for a colorful garnish today.
Step-by-Step Guide
1. Preheating Your Oven
Start by heating your oven to 375 degrees now. Line your jelly roll pan with some parchment paper.
2. Whisk the Dry Spices
In a small bowl, whisk the flour, baking powder, and salt. Make sure the white powder is very even today.
3. Beat the Fresh Eggs
Beat the eggs in a large bowl for five minutes. Add the sugar and vanilla until the mix is very pale.
4. Fold in the Flour
Gently fold the dry flour into the egg foam. Use a flat spatula so you do not lose the airy bubbles.
5. Bake the Thin Sponge
Spread the batter into the pan and bake for 12 minutes. The top should be springy and very golden brown.
6. Roll the Hot Cake
Turn the cake onto a towel dusted with powdered sugar. Roll the sponge and towel together while it is hot.
7. Spread the Sweet Jam
Unroll the cold cake and remove the kitchen towel. Spread a thick layer of jam over the yellow sponge now.
8. Roll and Chill Well
Roll the cake back up without the towel this time. Let the roll sit for one hour before you slice it today.
Tips to Make the Best Martha Stewart Jelly Roll Cake
- Roll the cake while it is very hot to prevent cracks.
- Use a lot of powdered sugar on the towel today.
- Do not overbake the sponge or it will get very dry.
- Use room temperature eggs for a much bigger foam.
- Whisk the jam in a bowl to make it easy to spread.
- Trim the dry edges of the cake for a cleaner look.
- Add whipped cream inside for a much richer taste.
FAQs about Martha Stewart Jelly Roll Cake
Why did my jelly roll cake crack today?
The sponge might have cooled down too much before rolling. You must roll it as soon as it leaves the oven.
How do I store the leftover jelly roll?
Keep it in a sealed container in the fridge. It stays fresh and moist for about three days total.
Can I use chocolate frosting instead of jam?
Yes, a thin layer of buttercream or ganache works well. Make sure the cake is cold before adding any cream.
Why is my cake sticking to the kitchen towel?
You might need more powdered sugar on the fabric. The sugar acts as a barrier so the cake stays smooth.
What is the best way to get clean slices?
Use a very sharp serrated knife to cut the roll. Wipe the blade after every slice for a perfect red spiral.
Final Thoughts
Making this Martha Stewart Jelly Roll Cake Recipe is very rewarding. It is a meal that makes every dessert feel like a celebration.
The light sponge and sweet jam are a dream. You will love how fancy the final roll looks today.
It is a great way to show off your baking skills. Your family will be very happy with this sweet treat.
This recipe is a true winner for any holiday. I hope you enjoy mixing this at home soon. It is the perfect fresh cake for a Sunday.
Enjoy every bite of this soft and swirling cake!
Martha Stewart Jelly Roll Cake Recipe
Ingredients
- 3/4 cup of all-purpose flour for the light base.
- 1 teaspoon of baking powder for the soft lift.
- 1/4 teaspoon of kosher salt to balance the sweet.
- 4 large eggs at room temperature today.
- 3/4 cup of granulated sugar for the sponge.
- 1 teaspoon of pure vanilla extract for flavor.
- 1/2 cup of powdered sugar to dust the towel.
- 2/3 cup of strawberry or raspberry jam.
- Fresh berries for a colorful garnish today.
Instructions
Preheating Your Oven
- Start by heating your oven to 375 degrees now. Line your jelly roll pan with some parchment paper.
Whisk the Dry Spices
- In a small bowl, whisk the flour, baking powder, and salt. Make sure the white powder is very even today.
Beat the Fresh Eggs
- Beat the eggs in a large bowl for five minutes. Add the sugar and vanilla until the mix is very pale.
Fold in the Flour
- Gently fold the dry flour into the egg foam. Use a flat spatula so you do not lose the airy bubbles.
Bake the Thin Sponge
- Spread the batter into the pan and bake for 12 minutes. The top should be springy and very golden brown.
Roll the Hot Cake
- Turn the cake onto a towel dusted with powdered sugar. Roll the sponge and towel together while it is hot.
Spread the Sweet Jam
- Unroll the cold cake and remove the kitchen towel. Spread a thick layer of jam over the yellow sponge now.
Roll and Chill Well
- Roll the cake back up without the towel this time. Let the roll sit for one hour before you slice it today.
Notes
- Roll the cake while it is very hot to prevent cracks.
- Use a lot of powdered sugar on the towel today.
- Do not overbake the sponge or it will get very dry.
- Use room temperature eggs for a much bigger foam.
- Whisk the jam in a bowl to make it easy to spread.
- Trim the dry edges of the cake for a cleaner look.
- Add whipped cream inside for a much richer taste.
