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Blueberry Jelly Roll

Photo Credit
Adil Yusifov/shutterstock
The Editors
Yield
10 servings
Category
Cakes and Frostings
Course
Breakfast & Brunches
Desserts
Preparation Method
Bake
Credit
Catherine Poluzzi, Poughkeepsie, New York Dutchess County Fa
Sources
Blue Ribbon Recipes
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Cathy Poluzzi has won three blue ribbons with this recipe. She fills the cake with her own homemade blueberry jam. The “key to success with this recipe,” says Cathy, “is to beat the eggs like crazy by using my KitchenAid mixer on a setting of 6 or 8 and beat for nearly 5 minutes—this gives the light texture.”

Ingredients
5 eggs
1 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup cake flour (see tip below)
confectioners' sugar
1/2 cup blueberry jam
Instructions

Preheat oven to 350°F. Grease a 10x15x1-inch jelly-roll pan with butter, then line with wax paper and butter the wax paper.

Using an electric mixer, beat eggs, sugar, and lemon juice for 5 minutes, or until pale and fluffy. Add vanilla and blend in the flour. Do not overmix.

Pour batter into prepared pan and gently tap pan to remove any bubbles. Bake for 18 to 20 minutes, or until golden and sides pull away from the pan.

Sprinkle paper towels with confectioners’ sugar and turn the cake out onto them. Let cool. Spread jam over cake, roll up, and sprinkle again with confectioners’ sugar. Slice and serve.

Instructions

A note about wax paper: When wax paper is used to line a pan that is going into the oven, it is important that the batter covers the entire piece of wax paper in order to prevent an oven fire. If preferred, you can use parchment paper. In this recipe wax paper is recommended to make it easier when it comes time to roll.

Instructions

HOW TO MAKE CAKE FLOUR

For every 1 cup of cake flour needed in a recipe, measure 1 cup of all-purpose flour and remove 3 tablespoons. Add 3 tablespoons of cornstarch to the all-purpose flour and sift several times.

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Melissa (not verified)

1 year 8 months ago

My cake turned out really crumbly, do you know what could've caused that? Thanks

Hi, Melissa. We are sorry to hear that your cake was crumbly. It could have been that the batter was over-mixed or cooled too long before rolling.

Mona Weseloh (not verified)

5 years 11 months ago

Could you print the recipe for the jam that goes with the jelly roll?

gayle Rood (not verified)

5 years 11 months ago

wish you would have listed Cathy's blueberry jam with the jellyroll recipe.