Paula Deen Old South Jelly Roll Cake

Paula Deen Old South Jelly Roll Cake takes 40 minutes and 4 eggs, cake flour and your favorite jam to make a light, tender sponge dessert. It's an easy Southern dessert for potluck tables, church suppers, baby showers or the holiday table, and it's a make-ahead treat.

Roll the cake up in the sugared towel while it's still warm, because that trains it into shape. Skip it and a cooled sponge will crack the moment you try to curl it around the jam.

Paula folds stiffly beaten egg whites into the yolk batter instead of adding any butter or oil, which is what keeps the sponge so light. She also trims the crisp edges off both long sides before rolling, so the cake bends without tearing.

Paula Deen Old South Jelly Roll Cake

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

20

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

140

kcal

A thin, golden sponge gets rolled up warm in a sugared towel, then unrolled, spread with jam and rolled again. The result is a soft, tender slice with a ribbon of fruit running through the middle.

Ingredients

• 3/4 cup sifted cake flour
  

• 1 tablespoon vanilla
  

• 3/4 cup sugar
  

• 4 separated eggs
  

• 3/4 teaspoon baking powder
  

• 1/4 teaspoon salt
  

• sifted, for dusting confectioner's sugar
  

• 1 cup stirred well jam or jelly
  

• Whipped cream
  

Directions

• Preheat and prep: Preheat the oven to 400°F and line a 15x10x1-inch jelly roll pan with wax paper. Then set out a clean kitchen towel for the rolling step later.
• Beat the eggs: Beat the 4 egg whites in a small bowl until stiff but not dry, then set them aside. In another bowl, beat the 4 egg yolks until light, then gradually add the 3/4 cup sugar and 1 tablespoon vanilla and mix well.
• Make the batter: Sift together 3/4 cup cake flour, 3/4 teaspoon baking powder and 1/4 teaspoon salt. Then add the flour mixture to the egg yolk mixture, fold in the egg whites and pour the batter into the prepared pan.
• Bake the cake: Bake for 8 to 10 minutes. It's ready once the cake turns golden.
• Invert and trim: Loosen the edges of the cake, then invert it onto a towel dusted with confectioners' sugar. Gently peel off the wax paper and trim 1/4 inch of hard crust from each long side.
• Roll and cool: Starting at the narrow side, roll the cake and towel up together. Then cool it on a rack seam side down for 10 to 15 minutes.
• Fill and finish: Once the cake has cooled, gently unroll it and spread it with 1 cup well-stirred jam or jelly. Re-roll it, then dust with confectioners' sugar or cover with whipped cream.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Checkered Chef cooling racks, KitchenAid 5-speed hand mixer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why did my jelly roll cake crack when I rolled it?

Cracking usually means the cake cooled before it was rolled, because a cold sponge loses its flexibility. Roll it up in the sugared towel while it's still warm, and trimming the crisp edges helps it bend too.

What kind of jam works best in a jelly roll cake?

Seedless raspberry, strawberry or blackberry jam all spread easily and look pretty in the swirl. Stir the jam well first, since a loose, smooth jam goes on without tearing the tender cake.

Can I make this jelly roll cake ahead of time?

Yes, you can bake, fill and roll it the day before and keep it wrapped in plastic wrap in the fridge. Save the confectioners' sugar or whipped cream for just before serving so it stays fresh looking.

Can I use parchment paper instead of wax paper?

Parchment works well and is a bit sturdier, so it peels off the warm cake cleanly. Line the pan the same way and peel it off gently after you invert the cake onto the towel.

How do I keep the cake from sticking to the towel?

Dust the towel generously with confectioners' sugar before you flip the cake onto it. That thin sugar layer lets the cake roll up and unroll without clinging.