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Jellyroll Sponge Cake Recipe

Old-Fashioned Sponge 'Jelly-Roll' Cake
Make this recipe and then fill with fresh berries, jelly,
custard or ice cream


  • 1 cup regular flour
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup hot milk
  • 1 teaspoon vanilla, almond OR lemon extract

Preheat oven to 375 degrees.
  1. Beat eggs well.
  2. Gradually fold sugar into beaten eggs.
  3. Sift together flour, baking powder and salt, then fold into egg/sugar mixture.
  4. Add extract flavoring & beat well.
  5. Add hot milk.
  6. Pour batter into an 8" x 12" greased pan that has been lined with parchment paper. (Wax paper works if you don't have parchment paper.)
  7. Bake about 20 minutes at 375 degrees.
  8. invert baked cake on cloth sprinkled with powdered sugar.
  9. Remove paper and trim the cake edges.
  10. Options:
    • For serving immediately with fresh fruit: Spread with filling and roll up for a jelly roll using the cloth to hold cake in place.
    • For serving later with fresh fruit: Do not spread with filling but loosely roll up. When ready to serve, carefully unroll cake, spread filling and re-roll.
    • For serving with other fillings: Spread filling, carefully roll using the cloth, and refrigerate or freeze.
  11. Cut in slices and serve with powdered sugar, sugar glaze or whipped cream.
Note: A quick, fresh fruit filling can be made with 1 pint berries and 1/2 cup sugar. Just wash the berries, add the sugar and place in the refrigerator before making the sponge cake.

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