Fruit Jelly Roll Cake Recipe – European Special
This Fruit Jelly Roll Cake enchants with its light sponge gently enveloping a vibrant fruit puree jelly—making it an elegant rolled cake that’s perfect for any gathering. With just 20 minutes of prep and a golden-brown bake in under 15, it’s a beautiful dessert that’s as simple as it is satisfying
- Prep Time20 min
- Cook Time15 min
- Perform Time35 min
- Total Time1 hr 10 min
For the Sponge Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the Fruit Jelly Filling:
- 1 cup fruit puree (such as strawberry, raspberry, or mango)
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For Garnish (optional):
- Powdered sugar
- Fresh fruit (e.g., berries, sliced kiwi)
Prepare the Sponge Cake:
Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing the paper to hang over the edges for easy removal.
In a large bowl, beat the eggs and sugar together until thick and pale, about 3-4 minutes.
In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.
Stir in the milk, vegetable oil, and vanilla extract until just combined.
Pour the batter into the prepared pan and spread evenly with a spatula.
Bake the Cake:
Bake in the preheated oven for 10-12 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up in the towel, starting from one short end, and let it cool completely.
Prepare the Fruit Jelly Filling:
In a small saucepan, combine the fruit puree, sugar, and lemon juice. Bring to a simmer over medium heat.
Mix the cornstarch with a small amount of water to form a slurry, then stir it into the fruit mixture.
Continue to cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and let it cool to room temperature.
Assemble the Cake:
Unroll the cooled sponge cake carefully and spread the fruit jelly evenly over the surface.
Roll the cake up again, this time without the towel, and place it seam-side down on a serving platter.
Garnish and Serve:
Dust with powdered sugar and garnish with fresh fruit if desired.
Slice and serve
Recipe Note :
To prevent cracking, roll the cake up (with a towel or parchment and a dusting of powdered sugar) while it’s still warm—then unroll gently after cooling to maintain that perfect spiral.
For storage tips, refrigerate the assembled cake for up to 3 days, wrapped tightly to preserve freshness; you can also freeze it for up to 1 month and thaw before serving.
Use evenly spread fruit jelly for consistent flavor and moisture throughout each slice.
Garnish with fresh fruit or a light dusting of powdered sugar to enhance visual appeal and add refreshing brightness.
