Fruit Jelly Roll Cake Recipe – European Special
A fruit jelly roll cake is a delightful dessert consisting of a light sponge cake rolled with a flavorful fruit jelly filling. It’s perfect for special occasions or as a sweet treat for any day.
- 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 :
Eggs: Use large eggs and make sure they are at room temperature for better volume and texture in the sponge cake.
Fruit Puree: You can use store-bought fruit puree or make your own by blending fresh or frozen fruit and straining it if necessary.
Rolling the Cake: Be gentle when rolling the cake to prevent cracks. Using a towel or parchment paper can help in rolling and unrolling.
Storage: The fruit jelly roll cake can be stored in the refrigerator for up to 3 days. It’s best enjoyed fresh but can be wrapped tightly and frozen for up to 1 month.
