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Jelly Roll Recipe
|Whole wheat flour||2 Tablespoon|
|Whole rye flour||2 Tablespoon|
|Currant jelly||1⁄2 Cup (8 tbs), softened (if necessary, for spreading)|
|Whipped cream||1 Tablespoon|
Serving size: Complete recipe
Calories 1043 Calories from Fat 239
% Daily Value*
Total Fat 27 g41%
Saturated Fat 10.8 g53.9%
Trans Fat 0 g
Cholesterol 946.9 mg
Sodium 284.4 mg11.8%
Total Carbohydrates 162 g54.1%
Dietary Fiber 10.5 g42%
Sugars 118 g
Protein 36 g72.2%
Vitamin A 21.7% Vitamin C 0.25%
Calcium 14.5% Iron 30%
*Based on a 2000 Calorie diet
Oil a baking sheet (approximately 10 1/2xl5 1/2x1-inch).
Cut parchment or brown paper (from a grocery bag) to fit the pan, lay it in and oil it also, being sure to do so evenly.
Beat egg yolks with honey until thick and light in color.
Add flour and vanilla, beating to combine.
Beat egg whites until stiff but not dry.
Fold egg yolk mixture gently into beaten egg whites, combining thoroughly.
Pour batter into prepared pan, being sure to fill corners and to spread it evenly.
Bake on middle shelf of preheated oven for 12 minutes until surface is a golden brown.
Be careful not to overbake.
Lay out a clean tea towel which is larger than the cake.
Remove cake from oven, loosen sides with knife and turn upside down onto towel.
Slowly peel paper from bottom of cake, using a knife to loosen it as you go.
Roll up cake immediately, starting with the narrow end, tucking the edge of the towel inside the cake, and rolling it along with the cake.
Let the roll cool, making sure the "seam" is directly underneath it.
When it is cool, unroll it and spread with jelly.
Reroll cake, without towel, slice and serve topped with whipped cream.