I still remember my first attempt at making a jelly roll. It was nothing but a crumbly mess, but it was okay; I passed it off as a trifle, and no one was the wiser. I’d like to think I’ve gotten better at preparing these, and mostly I have. The important part of rolling a perfect jelly roll is gently rolling it while it’s still warm.
Jelly Roll Fun Facts
- Developed in Austria.. or so it is believed
- The first published reference to a jelly roll dates back to 1852 in New York
- Other names given to the jelly roll were jelly cake, swiss roll and rolled jelly cake
- A jelly roll materialized on a bill of fare dated June 18, 1871
- A published recipe for a jelly roll dates back to 1872 in the American Home Cookbook
Lemon Jelly Roll
- ¾ cup white sugar
- ¾ cup Bisquick
- 3 eggs at room temperature
- 2 egg whites at room temperature
- ½ tsp vanilla extract
- 1 ¼ cup lemon jam
- icing sugar
- Preheat the oven to three hundred and fifty degrees. Grease a baking sheet and line with parchment paper.
- In a blender, pour three-quarters of a cup of sugar and blend until it resembles a fine powder-like consistency. Transfer to a small bowl.
- Using an electric mixer, beat three eggs and two egg whites on medium. Add the powdered sugar and one-half teaspoon of vanilla. Mix until well combined.
- Fold in three quarters of a cup of Bisquick, being careful not to over mix.
- Pour the batter on to the prepared pan and smooth it out using a spoon.
- Bake for twelve minutes or until the sides are golden.
- Lightly grease a sheet pan size of parchment paper and lay it on a work surface. When the cake has finished baking, turn it over on to the grease parchment paper and peel the existing paper that was used during baking off of the cake.
- Roll the cake with the new piece of parchment paper and allow to cool, seam side down for twenty minutes.
- Once the cake has cooled, unroll it and apply one and one quarter cups of lemon jam, leaving an outside rim.
- Roll the cake back up and sprinkle the icing sugar evenly over the surface.
- Cut into slices and enjoy!
Peanut Butter And Jelly Roll
Cake and Filling
- 8 cups Bisquick
- 1 tbsp active dry yeast
- ½ cup dry milk powder
- 2 cups water
- ⅔ cup butter, melted
- 4 eggs
- ⅔ cup sugar
- melted butter for brushing the dough
- ½ cup strawberry or raspberry jelly
- 2 tsp lemon extract
Peanut Butter Frosting
- 2 cups powdered sugar
- 1 tsp vanilla
- ½ cup peanut butter
- 4 oz cream cheese
- In a large mixing bowl combine 2 cups of Bisquick, one tablespoon of active dry yeast, two-thirds of a cup of sugar, and one-half cup of dry milk powder.
- Add two cups of warm water and two-thirds of a cup of melted butter. Stir well.
- In the stand of an electric mixer, using the paddle attachment, add four eggs, mixing until well combined. Mix in as much of the remaining Bisquick as needed, to make a stiff dough that is smooth and elastic.
- Cover with a clean towel and let rise until the dough has doubled.
- Divide into two equal parts. Roll out the dough and spread the melted butter on top. Combine one-half cup of jelly and two teaspoons of lemon extract in a small bowl and spread on top.
- Roll dough into a log shape and cut into one-half slices using a knife. Place the sliced rolls on to the prepared baking sheet, leaving a brief space between each one so that they can rise again without sticking together. Let rise for twenty minutes.
- Preheat the oven to three hundred and fifty degrees. Bake for twenty minutes, being careful not to burn.
- Prepare the frosting by mixing all the ingredients with an electric hand mixer until fluffy. Place in the refrigerator until needed.
- Allow the rolls to cool and drizzle the frosting over the tops.
Chocolate Jelly Roll
- 6 eggs separated, at room temperature
- ¾ cups white sugar
- ⅓ cup cocoa powder
- 1 tsp vanilla extract
- 1 cup Bisquick
- ½ tsp baking powder
- ½ tsp almond extract
- 1 ½ cups heavy cream
- 1 cup icing sugar
- 1 package knox unflavored gelatin
- ½ cup cold water
- 2 tbsp dark rum
- chocolate curls to garnish (optional)
- Preheat the oven to three hundred and fifty degrees. Lightly grease a baking sheet and line with parchment paper.
- Separate six egg yolks into a small bowl and the whites into a large bowl.
- With an electric hand mixer, beat the six egg yolks. Add one-third of a cup of cocoa powder, one teaspoon of vanilla extract and one-half teaspoon of almond extract. Beat until smooth.
- Add one cup of Bisquick and one teaspoon of baking powder.
- Fold the yolk mixture into egg whites, being careful not to over mix.
- Pour the batter into the prepared pan and spread out evenly.
- Bake for approximately fifteen minutes, or until golden on the top.
- Turn the cake out onto a clean piece of parchment paper and gently peel off the existing piece.
- Starting with the long edge, roll the cake using the parchment paper. Place seam side down on a wire rack until cooled. Prepare the filling
- In a mixing bowl, combine one and one-half cups of heavy cream with one cup of icing sugar. Cover the bowl with plastic wrap and refrigerate for one hour.
- Sprinkle one package of gelatin over one-half cup of cold water in a microwave-safe bowl. Let stand for five minutes.
- Place the gelatin in the microwave and heat until the gelatin has dissolved.
- Once the gelatin has cooled, add 2 tablespoons of dark rum.
- Remove the cream from the refrigerator and beat with an electric hand mixer until stiff peak forms. Add the gelatin mixture and continue beating until well combined.
- Chill for an additional thirty minutes.
- Unroll the cake, remove parchment paper and spread with three-quarters of the filling.
- Gently roll the cake seam side down and transfer to a serving dish or container.
- Spread top and sides with remaining filling. Chill until ready to serve.
- Garnish with chocolate curls if desired.
Jelly rolls are fairly easy to make and look like a work of art. I have a friend at Christmas who makes a jelly roll yule log and decorates it to look like an actual wood log, complete with moss and mushrooms. So.. try one of these recipes, have fun and enjoy.