I've used this video at least three times. My first jellyroll turned out terrific. And the others have been easier and easier. But I always like Anna's cheerful guidance as I move through the process. Excellent video. Very good teaching.
I’ll be making a couple of these jelly roll cakes this week. I slice the jelly roll in one inch slices and line a clear glass bowl with the slices on the bottom and up the sides. Then I make at least 3 large boxes of jello vanilla pudding, (the kind you cook, not instant). While still very warm I pour the pudding over the jelly roll slices into the bowl covering them completely! Cover with a Saran Wrap to a skin doesn’t form on top. Just before serving cover the top with whipped cream and garnish with a few fresh raspberries and shaved white chocolate. A very pretty and delicious dessert that everyone loves because the jelly roll becomes part of the custard pudding! It also shows the swirling of the cake slices through the glass bowl!
It helps so much to be able to see what you're doing. For instance the yolks - how thick is thick enough? Just look at the video! After making this ... batter way too thin; I used a regular cookie sheet. You have to double this recipe if you're using a pan larger than 1" x 1".
What an excellent teacher I followed in strict details your instructions .I read it carefully several times before actual performance and my jelly roll was.perfect instead.of using berry jam I used.pineapple jam .Thanks mam for sharing completely. God.bless.
Lots of jam being made in my house so this is a perfect easy recipe to make use of all those jars. Also great job on writing down the recipe in the description, I used to sit in front of the video with pen and paper having to pause every few seconds to write the ingredients down.
Easiest jelly roll recipe and it is delicious! I filled mine with lemon curd that I'd mixed with softly whipped cream. OMG! Thank you, Anna! So glad I found your channel.
I still make my grandmothers lemon pound cake...I’ve made it for over 30 years and it always comes out...and of course we all love it...I fix it in the spring after I go berry pickin out at one of the farms and yum yum yum...strawberries, pound cake and whipped cream...I know u would think that lemon 🍋 and strawberry 🍓 would clash! But! It actually enhances the flavor...but I sure admire ur talent...bless u and ur family!
Hi Anna I enjoy watching your videos and you make everything look so easy I tried making your pecan butter tarts pastry super great but filling followed right too the tee but know flavor how come
No, cake flour is more finely milled and lower gluten than all purpose or self rising. Self rising has a leavening agent added as well, hence the name. You can usually sub all purpose for cake flour with a little modification, but not self rising.
Hi mam I watch all your recipes specially cakes. Do you have any eggless recipes for the cakes that you can share would really appreciate. I can’t have any eggs so it would be great.
i know you wrote this years ago, but i juts pulled mine out of the oven and i don't know if i over baked it or what but it feels pretty dense to the touch.... is that how sponge cake it?
Anna , you are really ruining my diet! Thanks for your absolutely stunning desserts. I have only made two of your recipes. The cheesecake turned out great. The blueberry muffins, not so much. Even though I followed the recipe exactly, they came out darker than planned. They were ugly, but they tasted AWESOME!
I have a questions that I hope you will answer which I know is hard considering you probably receive 100's of comments. In your sponge strawberry cake recipe you whip the egg white and yolks together, yet in the jellyroll recipe, you whip the egg whites and yolks separate. Which way is best? If I wanted to make the sponge chocolate, how much and when do I add it? Thank you! I have learned so much from you.
The jelly roll sponge cake and the strawberry shortcake sponge cake are two different sponge cake recipes calling for different methods of mixing and are baked in different pans at different temperatures for different amounts of time. The ingredients in both recipes are similar but are not the same and are in entirely different proportions. The jelly roll sponge is a much lighter and softer cake--it's more like a chiffon cake--containing no fat (other than the egg yolks) and significantly less sugar. The structure and volume of the jelly roll sponge depends on the eggs, and to achieve this structure and volume, the yolks and whites are whipped separately. Whipping whole eggs will not give the kind of foam structure and volume that is achieved by whipping them separately. So, to answer your question: the best egg whipping method is the one that's appropriate to the kind of sponge cake you're making. If you want to make a chocolate sponge, find a recipe for a chocolate sponge that's appropriate for the type of cake you want to make. But generally, you can safely swap one or two tablespoons of cocoa powder for the same amount of flour in any plain sponge recipe to make chocolate, but you must sift and stir the cocoa powder in with the flour completely, and don't omit the vanilla (vanilla is an important to getting a good chocolate flavour).🍰
Eggs Salt, Graunlated sugar, Icing sugar, vanilla, Whites Flour, , 15 to 20 mins Icing Sugar, Teatowel, Roll out the teatowel, Raspberry jam, Icing sugar,
I made a jello roll and when i rolled it in the tea towel i dusted with icing sugar and let sit for 30 mins. to cool when i unrolled it fell apart what did i do wrong
Saddy Leader It’s better to buy icing sugar. It’s got cornstarch mixed in plus if you grind down granulated sugar in your food processor until it’s powdery, the sugar can scratch the container especially if it’s plastic.
I'm really stumped on one of your ingredients and I know that this video was a little older. Could you please advise me what the ratio is of cake flour to pastry flour in this recipe so I can then make it I guess. Please excuse my inexperience. Thank you very much
If you don't have Cake & Pastry flour you can make it with all-purpose flour and cornstarch. For every 1 cup of A/P flour remove 2 Tablespoons of flour and replace with the same amount of cornstarch. Give it a stir and measure the amount you need for the recipe.
I love this video and followed it to the letter...except the size of jelly roll pan wasn't mentioned. I looked up standard jelly roll pan size but it clearly wasn't the size Anna used. As a result my jelly roll was too thin. It still tasted delicious but maybe Anna could add her pan size to her video.
Add Rose assence instead of Vanilla You will.notbget the egg smell In S Rolls bcs there is no.butter it Compromise the your smell and gives a nice taste.
That cake doesn’t look done. Anyway, although I am a chocoholic, this is one of my favorites. My mother made these when I was young. Thanks for the post!
I am an accomplished home cook and this recipe was a disaster! Everything looked like the video, but it didn’t make enough batter to fill the pan and it was dense. Going back to an old recipe from Jane Citron.
Me too! Just finished making it and I'm searching reviews for the same problems...not enough batter to cover jelly roll pan and ended up way too dense. Wondering if I faltered in technique. Over-folded egg whites?
I have a question, do I really need to dust icing sugar over it before I roll it up and wait for it to cool and then put on jam and roll again, is it really important?
I've used this video at least three times. My first jellyroll turned out terrific. And the others have been easier and easier. But I always like Anna's cheerful guidance as I move through the process. Excellent video. Very good teaching.
I’ll be making a couple of these jelly roll cakes this week. I slice the jelly roll in one inch slices and line a clear glass bowl with the slices on the bottom and up the sides. Then I make at least 3 large boxes of jello vanilla pudding, (the kind you cook, not instant). While still very warm I pour the pudding over the jelly roll slices into the bowl covering them completely! Cover with a Saran Wrap to a skin doesn’t form on top. Just before serving cover the top with whipped cream and garnish with a few fresh raspberries and shaved white chocolate. A very pretty and delicious dessert that everyone loves because the jelly roll becomes part of the custard pudding! It also shows the swirling of the cake slices through the glass bowl!
As a kid, I was always spellbound looking at the swirling cake sitting behind the baker’s showcase! Brings back childhood memories.
It helps so much to be able to see what you're doing. For instance the yolks - how thick is thick enough? Just look at the video!
After making this ... batter way too thin; I used a regular cookie sheet. You have to double this recipe if you're using a pan larger than 1" x 1".
What an excellent teacher I followed in strict details your instructions .I read it carefully several times before actual performance and my jelly roll was.perfect instead.of using berry jam I used.pineapple jam .Thanks mam for sharing completely. God.bless.
Lots of jam being made in my house so this is a perfect easy recipe to make use of all those jars. Also great job on writing down the recipe in the description, I used to sit in front of the video with pen and paper having to pause every few seconds to write the ingredients down.
Humanity do you have the written recipe?
Pleas email me the recipe to smartinsen2753@gmail.com. Thank you
I’m
I can't cook for nothing, but I like cooking channels. Your raspberry roll is the best I saw.
I just tried it, it worked like a charm, thanks!
Easiest jelly roll recipe and it is delicious! I filled mine with lemon curd that I'd mixed with softly whipped cream. OMG! Thank you, Anna! So glad I found your channel.
For the Jelly Roll pan what size did you use?
I got it thanks
I liked the video just after clicking on it.
This brings back a lot of cherished childhood memories!!
Yeah! Great demo of how to roll the hot cake!
This is the only recipe on you tube that i use its totally the best
Люблю Анну Олсон. Аккуратно делает и ингредиенты по российским продуктам отлично подходят. Этот рулет я точно так же делаю. Прямо как шеф)
This is what I needed
Thank you Anna I learnt so much tips because of your kind explaining !
I still make my grandmothers lemon pound cake...I’ve made it for over 30 years and it always comes out...and of course we all love it...I fix it in the spring after I go berry pickin out at one of the farms and yum yum yum...strawberries, pound cake and whipped cream...I know u would think that lemon 🍋 and strawberry 🍓 would clash! But! It actually enhances the flavor...but I sure admire ur talent...bless u and ur family!
Can u share the recipe of the lemon pound cake? Sounds lovely!
I am taking a culinary class. We have made 2 different rolls and both have cracked. I will definitely try your method.🤞🏼
the best Anna Olson
That is a fabulous classic jelly roll cake. Thank you Anna I love it
You are amazing I love all your recipes ❤️
I love jelly rolls!
Your videos are the best!
Excellent Recipe Mam!👍👏👏👌👌Many Many likes and greetings from 🇮🇳🇮🇳INDIA!
Thanks Anna very nice recipe
thank you Anna. looks very delicious
I just love your work ❤️❤️❤️🇵🇭🇵🇭🇵🇭
I have a question can I use regular four or does it have to be cake flour?
The perfect sponge recipe and this is one of my favorites😍😍😍😍
And I love Anna Olson
Hi Anna I enjoy watching your videos and you make everything look so easy I tried making your pecan butter tarts pastry super great but filling followed right too the tee but know flavor how come
Looks very tasty. Is cake flower the same as selfraising flower?
No, cake flour is more finely milled and lower gluten than all purpose or self rising. Self rising has a leavening agent added as well, hence the name. You can usually sub all purpose for cake flour with a little modification, but not self rising.
Taotal flour you used 3/4 cup?
Hi mam I watch all your recipes specially cakes. Do you have any eggless recipes for the cakes that you can share would really appreciate. I can’t have any eggs so it would be great.
My mom used to make this when we were kids
the easiest most delish cake, I made it by hand 😇
and put nutella as the filling 👅
i know you wrote this years ago, but i juts pulled mine out of the oven and i don't know if i over baked it or what but it feels pretty dense to the touch.... is that how sponge cake it?
Definitely gonna make this
Beautiful! Thank you Anna!
Anna , you are really ruining my diet! Thanks for your absolutely stunning desserts. I have only made two of your recipes. The cheesecake turned out great. The blueberry muffins, not so much. Even though I followed the recipe exactly, they came out darker than planned. They were ugly, but they tasted AWESOME!
Thanks for the nice content. Btw Why no baking Powder?
Light and airy classic sponge cakes depend on the air in whipped egg whites and well-beaten yolks to raise the batter. No need for baking powder.
My sis adds 1/2 t sp it remains soft for few days
but I dnkw if that's the reason
It's just a tip
I love ur show and recepi oh yum
u
I can't do it, but it sure looks good.
What model is your KitchenAid? What color is it? I love this color but can't find anywhere. Thanks for the recipe!
I have a questions that I hope you will answer which I know is hard considering you probably receive 100's of comments. In your sponge strawberry cake recipe you whip the egg white and yolks together, yet in the jellyroll recipe, you whip the egg whites and yolks separate. Which way is best? If I wanted to make the sponge chocolate, how much and when do I add it? Thank you! I have learned so much from you.
The jelly roll sponge cake and the strawberry shortcake sponge cake are two different sponge cake recipes calling for different methods of mixing and are baked in different pans at different temperatures for different amounts of time. The ingredients in both recipes are similar but are not the same and are in entirely different proportions. The jelly roll sponge is a much lighter and softer cake--it's more like a chiffon cake--containing no fat (other than the egg yolks) and significantly less sugar. The structure and volume of the jelly roll sponge depends on the eggs, and to achieve this structure and volume, the yolks and whites are whipped separately. Whipping whole eggs will not give the kind of foam structure and volume that is achieved by whipping them separately. So, to answer your question: the best egg whipping method is the one that's appropriate to the kind of sponge cake you're making.
If you want to make a chocolate sponge, find a recipe for a chocolate sponge that's appropriate for the type of cake you want to make. But generally, you can safely swap one or two tablespoons of cocoa powder for the same amount of flour in any plain sponge recipe to make chocolate, but you must sift and stir the cocoa powder in with the flour completely, and don't omit the vanilla (vanilla is an important to getting a good chocolate flavour).🍰
Eggs
Salt,
Graunlated sugar,
Icing sugar,
vanilla,
Whites
Flour,
,
15 to 20 mins
Icing Sugar,
Teatowel,
Roll out the teatowel,
Raspberry jam,
Icing sugar,
Madhushree Vijayakumar We see the ingredients in the video and recipe! Can’t fathom why you’d bother to type all that out...
Is it okay to use all purpose flour?
thnx for written recipy ..no need to open extra link
I made a jello roll and when i rolled it in the tea towel i dusted with icing sugar and let sit for 30 mins. to cool when i unrolled it fell apart what did i do wrong
Hey anna please tell me your pan size?
Can I also put a layer of whipped cream in there
Can I use chocolate cream instead of jam?
yes
Hey Anna. Can you please let me know how to make icing sugar ?
Saddy Leader It’s better to buy icing sugar. It’s got cornstarch mixed in plus if you grind down granulated sugar in your food processor until it’s powdery, the sugar can scratch the container especially if it’s plastic.
Put normal sugar in a food processor/blender it will become powdered
I'm really stumped on one of your ingredients and I know that this video was a little older. Could you please advise me what the ratio is of cake flour to pastry flour in this recipe so I can then make it I guess. Please excuse my inexperience. Thank you very much
Can I use apc flour dont have cake flour
If you don't have Cake & Pastry flour you can make it with all-purpose flour and cornstarch. For every 1 cup of A/P flour remove 2 Tablespoons of flour and replace with the same amount of cornstarch. Give it a stir and measure the amount you need for the recipe.
Thank you madam!!!!
Can you fill it with coffee mousse?
yes, you'd be able to fill it with practically anything such as frosting, buttercream etc.
Do I have to wait till its completely cool to make the roll???
Can you use store bought cake
Do the towel need to be wet please?
Cake & pastry?
I love this video and followed it to the letter...except the size of jelly roll pan wasn't mentioned. I looked up standard jelly roll pan size but it clearly wasn't the size Anna used. As a result my jelly roll was too thin. It still tasted delicious but maybe Anna could add her pan size to her video.
Me too.
Same here.
Same here.
Can you make a honey version of this recipe?
Eggs ☔
Icing sugar 👏
Cake and pastry flour 💊
Raspberry jam ⏩
Swiss roll with raspberry jam.
If I want to make that mass of chocolate as I do?
Best recipes!! Anna ur a goddess
Is there no baking powder in the sponge recipe? Can't find in ingredients.
This Swiss roll looks great but it could be made a lot simpler by the European original recipe
I have a small pan and the batter barely filled it. I was scraping it to the paper
Me too-I don’t know what jelly roll size she is using. Mine was 17” x 12.2”. Too many cracks because of how thinly it was spread with this recipe.
Hey anna,i made this and texture is great but i don’t know why it smell like eggs and also taste like eggs!!can anyone help me about this?
dina hojjati my husband said the same thing.
Add Rose assence instead of Vanilla
You will.notbget the egg smell
In S Rolls bcs there is no.butter
it Compromise the your smell
and gives a nice taste.
no baking powder?
Can someone please recommend a good tea towel brand for rolling? Thanks
I remember the jelly rolls as well,I believe it was hostess that put them out
Not sure why mine came out chewy and not light or fluffy .. 😢
any girl like chefs n wanna get married just hit me up.
icing sugar ? you mean powdered sugar ?
Where's the recipe to know amounts?
Anna y did my cake got crack while opening the roll
k pena k ayan kitado la malloria en español
She looks identical to Melissa Joan Hart
The sponge cake looks awesome. But why do you use raspberry jam in a jelly roll? The seeds ruin the delicate texture of the sponge.
Whip attachment?
WORMGERM That’s what the wire attachment for beating egg whites and whipping cream is called.
Mine keeps ripping
Why do some recipes whipp all the eggs together
I really love watching your videos! many greets from my channel😊
That cake doesn’t look done. Anyway, although I am a chocoholic, this is one of my favorites. My mother made these when I was young. Thanks for the post!
المقادر بالعربي رجاءاااااااااااااااا
I am an accomplished home cook and this recipe was a disaster! Everything looked like the video, but it didn’t make enough batter to fill the pan and it was dense. Going back to an old recipe from Jane Citron.
Me too! Just finished making it and I'm searching reviews for the same problems...not enough batter to cover jelly roll pan and ended up way too dense. Wondering if I faltered in technique. Over-folded egg whites?
ipakakagat daw ako ni carlo sa aso yung nasa xivera bacoleour
Pale, creamy, and *thicc*
inaaway mo yata yung kapatid ko by g boy by jermaine
Çok kötü çalışıyor ,kaşıkları tam temizlemiyorsun,yazık
horrible recipe. mine came out too thick to spread. what about other liquid? I added some heavy cream. we'll see!! better recipes on line!
Too much sugar
Idk not they don't look good
It's too flat and none professional
Im unimpressed
I want one
Made two of them and both times dry and hard as a rock but still eating them anyway
makes delicous spongy rolled cake
ruins it with SEEDY raspberry jam
YUCK
I have a question, do I really need to dust icing sugar over it before I roll it up and wait for it to cool and then put on jam and roll again, is it really important?
If you don’t want the cake to stick to the towel or itself, yes, you need to dust it with icing sugar.