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Sponge cake roll filled with fruit jam
Soft sponge cake roll filled with fruity jam

Classic Jelly Roll Cake (Swiss Roll)

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
Sponge cake is a pillar of baking, yet many fear it. The secret is simple: air. Millions of tiny bubbles in the egg foam expand in the oven, making the cake tall and airy. For a roll, elasticity is key: don't overbake or it dries and cracks, and shape it while warm so the dough 'remembers' the form.
🕒 Prep Time 20 mins
🍳 Cook Time 12 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 220 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Electric mixer
  • Sifter
  • Parchment paper
  • Clean kitchen towel
  • Spatula

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F. Line a large jelly roll pan (approx 10x15 inch) with parchment paper.

Tip: The oven must be fully hot when the batter goes in so gas bubbles expand immediately.
2 ✓

Separate eggs (optional but safer). Or whip whole eggs with sugar for 8-10 minutes until you get a pale, thick cream that holds a 'ribbon' trail when the whisk is lifted.

Tip: This is the 'ribbon stage'. We are beating in the air that gives structure to the sponge.
3 ✓

Mix baking powder into flour, then sift into the egg foam in 2-3 batches.

Tip: Sifting aerates the flour, preventing lumps and weighing down the foam.
4 ✓

Using a spatula, gently fold the flour in with large sweeping motions. Do not overmix!

Tip: The goal is not to pop the air bubbles we worked so hard to create.
5 ✓

Pour batter onto the pan, spread evenly. Bake for 10-12 minutes.

Tip: It's done when the top is golden and the cake springs back when lightly pressed.
6 ✓

Prepare a clean kitchen towel dusted with powdered sugar. Turn hot cake onto it, peel off parchment, and roll up tightly with the towel. Let cool this way.

Tip: Rolling 'trains' the cake. Cooling in this shape keeps it flexible so it won't crack when filled.
7 ✓

Once cool, unroll, spread with jam, and roll back up (without the towel).

Tip: Don't put too much jam near the edges or it will squirt out.

Recipe FAQ

Why did it crack when rolling?
You either overbaked it (dried it out) or let it cool completely before rolling. Steam aids flexibility, so roll it while hot.
Why did the sponge collapse?
You opened the oven door too soon, or deflated the foam while mixing.

Ingredients

  • 1 cup Cake Flour or All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 4 large Eggs (room temperature)
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 3/4 cup Apricot or Strawberry Jam
  • 1/4 cup Powdered Sugar (for dusting)