Old-fashioned jelly roll from Serious Eats by Stella Parks

  • eggs
  • sugar
  • Show all ingredients...

  • EYB Comments

    Can substitute roasted hazelnut oil, ghee, or butter for pistachio oil.

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Notes about this recipe

  • Eat Your Books

    Can substitute roasted hazelnut oil, ghee, or butter for pistachio oil.

  • rhb on November 23, 2022

    This was wonderful! We wanted a lighter, not too sweet dessert after a big holiday meal and this was perfect. We used melted butter and made it with the Cranberry Jam and dusted with the Apple Cinnamon Sugar (no frosting). My notes say that my cake was cooled to 83 degrees f (warm room temp) when I started to spread the jam. It rolled up perfectly!

  • Zosia on December 04, 2019

    I think I'm going to have to try this recipe again. Everything was going very well until I added the flour which deflated the batter quite a bit. The resulting cake wasn't very lofty though it was tender, not dry or rubbery. My jam (Diana Henry's strawberry-passionfruit) was cold so I started to apply it when the cake was 90F; it was 70F by the time I finished spreading the filling and it rolled without cracking. I frosted the cake with Stella Parks's strawberry food processor whipped cream. The cake was delicious but I was disappointed by the lack of height. Next time, I will fold the flour in as I do with other recipes to see if it makes a difference. I'd also like to try it with a nut oil (I used melted butter).

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