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1891 Jelly Roll Cake

published Wednesday, April 7, 2021

Prep Time: 17 minutes

Cook Time: 12 minutes

Total Time: 29 minutes

Servings: 6

Our 1891 Jelly Roll Cake recipe is a simple and impressive 6-ingredient dessert that stands the test of time. Popular back in 1891 when Acme Fresh Market was founded and filled with Smucker’s Preserves (also Local and founded in 1890’s), this easy recipe is worth making again and again! Who can resist this tasty and lovely looking treat with a light sponge cake and ruby red Smucker's Jam rolled and and sliced in beautiful slices. Make this 19th century recipe today!



Step 1

Preheat oven to 350°F. Line a 15.5" x 10.5" jelly roll pan with parchment paper. Spray the parchment paper and sides of the pan with Cooking Spray with Flour.

Step 2

Add 4 egg yolks to a small bowl with 1 tsp vanilla. Beat until well combined, about 2 minutes with an electric hand mixer.

Step 3

Gradually beat in ¼ cup sugar to egg yolk mixture. Beat until fully combined, about 2 minutes. Set egg yolk mixture aside.

Step 4

Pour egg whites into a large bowl and beat until soft peaks form, about 3-5 minutes with an electric hand mixer.

Step 5

Gradually add ½ cup sugar to the egg whites mixture and beat until stiff peaks form, about 3-5 minutes with an electric mixture.

Step 6

Gently fold in egg yolk mixture into egg whites mixture to create the sponge cake batter.

Step 7

Sift 3/4 cup flour and 1 tsp baking powder into sponge cake batter. Gently fold into mixture to combine. Don't over stir.

Step 8

Spread sponge cake batter evenly and gently into pan.

Step 9

Bake sponge cake for 10-12 minutes at 350°F or until done. See notes.

Step 10

Spread a towel on the counter and sift powdered sugar onto it. Place a large sheet of parchment paper on top of towel and sift more powdered sugar on top.

Step 11

Flip cooked sponge cake onto the towel and parchment paper on counter. You may loosen the sides of the cake with a sharp knife beforehand, if the cake looks stuck to the sides.

Step 12

Remove parchment paper and sift powdered sugar over the sponge cake.

Step 13

Start with the narrow end and roll up in the towel/parchment paper tightly until it turns over itself, ending with the seam side down. Allow to cool to room temperature, about 30 minutes.

Step 14

Unroll cooled cake and sift powdered sugar.

Step 15

Unroll cooled cake and spread with 1 cup (about 1/2 jar) of Smucker's Preserves.

Step 16

Roll cake back up again, while removing the towel and parchment paper.

Step 17

Dust with sifted powdered sugar, if desired. Cut into slices, as desired.

Cook's Notes

This recipe calls for a 15.5" x 10.5" jelly roll pan, however you can also use a large 11.5" x 17.5" rimmed cookie sheet. This sponge cake bakes quickly, you'll know it's done when it is puffed and lightly browned from edge to center, and firm to the touch but still puffy and soft enough to retain a shallow impression when gently poked, about 10-12 minutes. This cake can be stored at room temperature for 24 hours or refrigerate for up to 3 days.

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