Martha Stewart Jelly Roll Cake Recipe
This Martha Stewart Jelly Roll Cake Recipe is a fantastic choice. It features a very thin sponge and a sweet fruit center.
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.