Professional Baker Teaches You How To Make JELLYROLLS!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index

Ensure eggs are at room temperature for better volume.

Separate the egg whites and yolks into two bowls.

Add a pinch of salt to the egg whites and start beating them.

Gradually add 2 Tbsp of granulated sugar to the egg whites while beating until medium peaks form.

Set the whipped egg whites aside.

Sift in 1/4 cup of icing sugar into the egg yolks and whip until thick and creamy, doubled in volume.

Add 1 tsp of vanilla extract to the whipped yolks and whisk to combine.

Sift in 1/4 cup of cake and pastry flour and fold in gently using a whip attachment or whisk.

Fold in half of the whipped egg whites until almost combined.

Sift in the remaining 1/4 cup of cake and pastry flour and fold in gently.

Add the remaining whipped egg whites and fold using a spatula until fully incorporated.

Prepare a jelly roll pan by lining the bottom with parchment paper and leaving the sides ungreased.

Spread the batter evenly in the prepared jelly roll pan.

Bake in the oven at 350°F for 12 minutes, checking for doneness by pressing the cake to see if it springs back.

Loosen the sides of the cake from the pan after baking.

Dust the top of the cake with icing sugar.

Place a clean tea towel over the cake and flip it upside down onto another jelly roll pan.

Dust the new top side with icing sugar to prevent sticking.

Tuck in the tea towel and start rolling the cake from one end while it's warm to create jelly roll memory.

Let the rolled cake cool completely in the tea towel on a cooling rack.

Once cooled, gently unroll the cake.

Spread 2/3 cup of raspberry jam evenly across the surface of the unrolled cake.

Roll the cake back up again, ensuring it's tight but not too tight to crack.

Dust the top with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens