Strawberry Jelly Roll Cake


  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 4 eggs separated, room temperature
  • 1/3 cup sugar
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 8 ounces Mascarpone cheese
  • 1 cup fresh Florida strawberries - washed & dried and then hulled and finely diced
  • Confectioners' sugar
  • Strawberries for garnish


  1. Preheat oven to 375 degrees F. Line a 15 1/2 x 10 1/2 jelly roll pan with parchment paper. Let it hang over the sides.
  2. In a small bowl, combine 3/4 cup all-purpose flour, 1 teaspoon double acting baking powder, and 1/2 teaspoon salt. Whisk to incorporate. Set aside
  3. Whisk 4 egg whites using the whisk attachment and the mixer at high speed until soft peaks form; 1-2 minutes. Slowly add in 1/3 cup sugar and whisk at high speed until glossy and stiff peaks form. About 2-3 minutes but time will vary depending on the speed of you mixer. Watch closely. You don't want the eggs to get dull looking and dry. Set aside.
  4. Clean off your whisk attachment, and use it once again to beat on high speed the 4 egg yolks in a separate bowl until thick and lemon yellow in color. About 5 minutes. Slowly sprinkle in 1/2 cup sugar and 1/2 teaspoon vanilla extract. Continue beating on high speed until ribbons form on the egg mixture when it drips back into the bowl.
  5. Sprinkle flour mixture over yolks and mix until just combined. Gently add beaten whites on top of the flour mixture and gently fold mixture to blend until combined and evenly colored.
  6. Spread batter into prepared pan and level. Bake in preheated 375 degree F oven for 12-15 minutes or until top springs back when lightly pressed.
  7. While the cake is baking, sprinkle a kitchen towel, generously, with confectioner's sugar.
  8. Immediately invert hot cake onto towel and gently remove parchment paper. Cut off crispy edges and carefully roll up cake and towel from short end. Not too tightly.
  9. Cool cake completely then carefully unroll and spread with 8 ounces of softened mascarpone cheese all the way to the edges and sprinkle with a little confectioner's sugar to cover the cheese. Top the cheese with 1 cup of finely diced strawberries and distribute evenly in a thin layer.
  10. Carefully roll cake in the same direction as before. Sprinkle with confectioner's sugar and garnish with fresh strawberries. Enjoy!

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