Step-by-step instructions for a delicious jelly roll that can be filled and decorated in many ways. This straightforward recipe is ideal for beginners and explains each step clearly so the roll turns out light, moist, and easy to roll.
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Taste and Occasion
This jelly roll tastes heavenly and makes an attractive centerpiece for tea time, celebrations, or casual gatherings. Many home bakers avoid roulades because they seem tricky, but with clear guidance they are simple and reliably good.
The classic sponge can be intimidating—people worry it will break, stick to the towel, or dry out. Those problems are avoidable. I learned the basics from my grandmother, and her tried-and-true method has removed the guesswork. Follow the step-by-step instructions below and you’ll be rewarded with a tender roll every time.
Ingredients
Success starts with a sponge that is airy yet pliable enough to roll without cracking. The balance between eggs, sugar and flour and the folding technique determine the texture. The filling should be stable so it won’t run when you slice the roll, and the sponge should remain moist while cooling so it won’t tear when rolled.
Grandma’s basic sponge roll recipe uses five eggs and has been reliable for decades. Below you’ll find the ingredient list and tips to help the pastry succeed even for first-timers.
How to make the Jelly Roll
Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment and mark a rectangle about 12 x 16 in (30 x 40 cm) using a baking frame or folded foil. Prepare a second sheet of parchment or a clean kitchen towel on the work surface and sprinkle it with 1 tablespoon of sugar.
Beat the eggs on high speed for 8–10 minutes until very foamy, gradually adding the sugar. In a separate bowl, combine the flour and baking powder. Sift the dry mixture onto the whipped eggs and fold it in gently, keeping as much air in the batter as possible.
Spread the batter evenly on the prepared baking sheet and bake immediately for 8–12 minutes until golden and springy to the touch. Don’t overbake—the sponge must remain moist. Right after removing from the oven, invert the hot sheet onto the sugared parchment on the work surface and peel off the top parchment carefully. Replace that parchment on the sponge and cover with another towel so the cake cools in a slightly humid environment. Let it rest about 20 minutes.
While the sponge cools, prepare the filling: whip 400 g (about 1 3/4 cups) of cream with a stabilizer until firm. In another bowl, blend 200 g (about 1 cup) of cream cheese with 100 g (about 1/2 cup) of sugar and 1 tablespoon lemon juice until smooth, then fold in the whipped cream.
Spread the filling evenly over the cooled sponge, leaving a small border. Leave a slightly higher ridge of cream on the side closest to you and place any desired fruit on that ridge. Using the parchment, roll the sponge tightly from the long side, guiding it with the paper. Shape the roll gently by hand to form a neat cylinder.
Wrap the roulade in plastic wrap and chill for at least 1.5 hours to set. Before serving, dust with powdered sugar and garnish with extra cream or fruit if you like.
Top Tip
Key points for a foolproof sponge roulade:
Yes. Using whole eggs is simpler and yields a wonderfully fluffy sponge. The crucial step is beating the eggs and sugar until very foamy, and then folding the flour in gently to preserve the air.
Cool the sponge while covered so it remains slightly moist; in this recipe that takes about 20 minutes. You don’t need to roll it up to cool it—cool flat and then unroll to fill.
Peel the parchment off carefully while the cake is still warm. If the paper resists, brushing a little water on the underside of the paper can help loosen it.
Tearing usually comes from overbaking (dry sponge) or cooling without a cover so the surface dries out. Keep the sponge moist during cooling and avoid baking too long.
Position the sponge so the long side faces you. Use the parchment underneath to lift and roll the sponge tightly from that long side to form the classic spiral shape.
A filled roulade keeps like other cream or curd cakes: typically up to 3 days refrigerated. It can be made a day ahead to let the flavors meld. Freezing is possible depending on the filling.
Recipe Card
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Jelly Roll
Ingredients
For the dough
- 5 eggs, medium
- 130 grams sugar
- 150 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon lemon zest, or vanilla
- 1 tablespoon sugar, to sprinkle on the baking paper
For the filling
- 400 gram cream
- 3 packets cream stiffener
- 200 grams cream cheese
- 100 grams sugar, adjust to fruit sweetness
- 1 tablespoon lemon juice
- fruit, to taste
Instructions
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Preheat oven to 400°F/200°C. Line a baking sheet with parchment and mark a 12 x 16 in (30 x 40 cm) rectangle. Prepare a second parchment or towel and sprinkle with 1 tbsp sugar. Beat eggs with sugar until very foamy, about 8–10 minutes.
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Combine flour and baking powder, sift onto the egg mixture, and fold gently. Spread on the baking sheet and bake 8–12 minutes until golden and springy. Avoid overbaking.
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Invert the hot sheet onto the sugared parchment, peel off the top paper, replace the parchment, and cover with a towel so the sponge cools slightly moist. Cool about 20 minutes.
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Whip cream with stabilizer until firm. Blend cream cheese with sugar and lemon juice, then fold in the whipped cream.
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Spread filling on the cooled sponge, leaving a border. Arrange fruit if using, then roll tightly from the long side using the parchment. Shape gently into a neat roll.
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Wrap in plastic and refrigerate at least 1.5 hours. Dust with powdered sugar and decorate before serving.
Notes
- For a firmer filling, add gelatin or a plant-based gelling agent (agar-agar) following package instructions. Around 4 sheets of gelatin or equivalent powder is commonly used.
- Tips and troubleshooting for sponge dough are discussed in the main blog post—refer to them if you encounter issues like sticking or tearing.
Ingredient substitutions
You can substitute some ingredients depending on preference and availability; choose similar textures and keep proportions balanced.
Variations
This basic recipe invites many variations. Use quark (curd) cream, mascarpone, or a lighter cream cheese filling. Add a thin layer of jam before the filling for extra flavor, or mix in fresh or canned fruit. You can omit or include gelatin depending on the filling’s stability needs. Flavor the sponge with lemon zest or vanilla for different profiles.
