Jelly Roll
Ingredients
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nonstick cooking spray
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¾ cup all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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3 large eggs
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1 cup sugar
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⅓ cup water
Tools
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stand mixer
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strainer
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whisk
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parchment paper
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medium bowl
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measuring cups
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measuring spoons
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spatula
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June Pan
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liquid measuring cup
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offset spatula
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cooling rack
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June Oven
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kitchen towel
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Bake setting using the button below.
June Oven
Grease and line the June Pan
Coat the interior of the June Pan with nonstick cooking spray. Line the bottom of the June Pan with parchment paper cut to size. Spray the parchment with nonstick cooking spray.
June Pan
parchment paper
nonstick cooking spray
Combine the dry ingredients
Whisk the flour, baking powder and salt together in a medium bowl and set aside.
medium bowl
whisk
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
measuring cups
measuring spoons
Beat eggs
In a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer), beat the eggs on high speed until thick and pale.
stand mixer
3 large eggs
Add sugar
Reduce the mixer speed to medium and add the sugar gradually. Beat until fully combined.
1 cup sugar
Add the remaining wet ingredients
Reduce the mixer to low speed and add the water and almond extract. Beat until combined.
⅓ cup water
1 teaspoon almond extract
liquid measuring cup
Add the dry ingredients
With the mixer on its lowest setting, slowly add dry ingredients and mix just until no dry ingredients are visible. Do not overmix.
Pour the cake batter into the June Pan
Scrape the cake batter into the prepared June Pan. Spread the batter all the way to the edges and into the corners with a spatula.
spatula
Bake the cake
Transfer the cake to the middle shelf of the June Oven. Bake until the cake is light golden brown and a toothpick comes out clean when inserted in the center, about 9-10 minutes. June will notify you when the cake is ready. If desired, follow onscreen instructions to continue cooking.
Get ready to roll
While the cake is baking, lay out a large dish towel with a short end facing you. Sprinkle the towel all over with the powdered sugar. A fine-mesh strainer or sifter can help you sprinkle it evenly.
kitchen towel
¼ cup powdered sugar
strainer
Unmold the cake
Remove the cake from the June Oven. Immediately loosen the cake from the June Pan by running a paring knife or offset spatula around the edges. Carefully invert the hot cake onto the prepared dish towel with a short end facing you, matching the layout of the towel. Remove the parchment paper. If any of the edges of the cake have become brittle during baking, trim and discard them from the cake.
offset spatula
Roll the cake
Starting at the short end closest to you, roll up the cake and the towel together to form a log. The towel will remain inside the cake roll as it cools.
Cool
Place the log on a cooling rack and allow it to cool for 20 minutes.
cooling rack
Start the jelly roll
Gently unroll the cake and remove the towel. Place the cake on a chopping board or large surface, again with a short end facing you.
Spread the jelly
Evenly spread the surface of the cake with the jam or jelly, leaving an inch of cake bare at the top (the short end farthest from you).
¾ cup cherry jelly
Roll the cake
Beginning at the end closest to you, firmly roll the cake again into a log. Transfer the cake, seam-side down, to a serving platter.
Garnish and serve
If desired, sprinkle the cake with powdered sugar using a fine mesh strainer or sifter. Additionally, sprinkle cake with sliced almonds. Slice and serve.
sliced almonds