Roll Jelly Cake
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the batter
Preheat the oven to 400°F (200°C).
In a bowl, beat the eggs until frothy.
Add the baking powder and mix well.
Pour the batter into a square baking tin.
Bake and roll
Bake in the preheated oven until golden.
Turn the cake onto a flat surface.
Spread jelly evenly over the cake.
Roll the cake up tightly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggs
- Beaten eggs trap air, giving the sponge its light, airy structure.
- Baking powder
- Releases gas in the oven, helping the cake rise and stay tender.
- Jelly
- Adds sweetness and moisture to the filling that sits inside the rolled cake.
The step that matters
Roll the cake up tightly. A thin, egg-based sponge can crack if it is rolled when stiff or too cool. Rolling it while still flexible lets it bend without splitting, and the jelly helps it hold its shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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