Jam Roll

Name: Jam Roll
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Yield: 10
Ingredients: Eggs (medium, at room temperature) 5; Sugar ½ cup; Type 00 flour 3.5 oz; Butter 2 ½ tbsp; Vanilla bean 1; Fine salt 1 pinch; Strawberry jam 1 &frac18; cup; Sugar for sprinkling on parchment paper 5 tsp; Powdered sugar to taste

it br fr de es

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 9 min
Serving: 10
Cost: Average
Note plus the resting time in the fridge (1 hour)

PRESENTATION

Recipe by
Leyla Farella

When it comes to Italian delights, a jelly roll is really something special for breakfast or snack time. It's a delicious treat with a soft, cake-like layer rolled around sweet, sticky jam. Honestly, it brings a touch of traditional Italian baking into your kitchen. Italians usually craft the base with a classic sponge cake roll—which is great—adding butter for a moist texture that just melts in your mouth. The filling? Well, it's typically a homemade jelly packed with real, seasonal fruit flavors like apricot, cherry, or mixed berries. Many families use jams made during the summer, so every bite really really gives you that fresh, homemade taste that's hard to resist. And this jelly roll recipe is famous for being easy to make. I mean, it’s a great choice for something sweet without a lot of effort. Perfect with coffee, for sure.

Across Italy, different regions add their own twist to this rolled cake dessert. Some sprinkle powdered sugar on top, while others tuck in a layer of tangy citrus jam. And you know what? Serving slices with a scoop of gelato can turn a simple classic jelly roll into a seriously good finish to any meal. Experimenting with different jams—like fig, raspberry, or marmalade—lets you personalize this Swiss roll recipe. Each version stays unique.

What makes this easy cake roll different is how it highlights everyday flavors and the joy of homemade food. Sharing a few tender slices with friends or family feels special but not fussy. Plus, the light, golden cake wrapped around a burst of jam never goes out of style. Look, in Italy, this jam-filled sponge cake is all about comfort, tradition, and making the most of whatever's fresh in the pantry. Whether you're enjoying it with a morning espresso or as an evening dessert, a jelly roll really captures the heart of Italian simplicity and flavor in every bite.

INGREDIENTS

Ingredients (for one 14x11 inches baking pan): Eggs 5 - (medium, at room temperature); Sugar ½ cup (100 g); Type 00 flour 3.5 oz (100 g); Butter 2 ½ tbsp (35 g); Vanilla bean 1; Fine salt 1 pinch

for filling and decorating: Strawberry jam 1 ⅛ cup (270 g); Sugar 5 tsp (20 g) - for sprinkling on parchment paper; Powdered sugar to taste

Preparation

How to prepare Jam Roll

First, melt the butter in a saucepan (or in the microwave) 1 and let it cool. Separate the yolks and whites of the 3 eggs 2. Start whipping the egg whites with a mixer 3.

When they are white and fluffy, add 1.5 tbsp of sugar 4 and continue to beat for a few minutes 5. In another large bowl, place the 2 whole eggs and the 3 yolks separated earlier. Add the remaining 4/5 cup of sugar 6.

Add a pinch of salt 7 and the seeds extracted from the vanilla bean 8. Work with electric whisks 9.

After about 10 minutes, you will get a fluffy and foamy mixture 10. Now incorporate some of the beaten egg whites 11, mixing from the bottom up with a spatula 12.

Then add some of the sifted flour 13, continue mixing with a spatula from the bottom up 14. Continue this way alternating egg whites and flour until you get a well-mixed homogeneous dough 15.

Take the melted butter, now cold, add two generous tablespoons of batter 16 and mix vigorously to obtain a homogeneous mixture, similar in consistency to the dough 17. Pour back into the bowl 18.

Mix gently without deflating the mixture. Lightly grease (with vegetable oil or butter) a 14 x 11 inches pan and line it with parchment paper, making sure the edges adhere well. Pour the sponge cake batter inside 20 and level it with a spatula 21.

Bake in a preheated static oven at 392°F for about 9 minutes, until it is lightly golden. Once ready, remove the pan from the oven 22 and prepare a sheet of parchment paper on the work surface, sprinkle it abundantly with granulated sugar 23. Lift the sponge cake with the parchment paper and flip it onto the prepared sheet 34.

Gently remove the paper used for baking 25. With a serrated knife, trim the edges. Do not let the roll cool and quickly spread the strawberry jam over the entire surface 27. If you prefer, you can use a lot of jam for more filling.

Roll it up from the shorter side 28, tightening it 29, until you form your roll 30.

Wrap in parchment paper 31 and refrigerate for an hour. After this time, take the roll, transfer it to a platter, sprinkle it with powdered sugar 32 and serve it 33.

Storage

Store the jam roll for up to 3-4 days in the refrigerator, well covered. If you prefer, you can freeze it, even in slices, and thaw as needed.

Advice

For a tasty touch, you can spread a layer of mascarpone or ricotta on the surface before adding the jam and then rolling, as per the recipe.

You can use these quantities for a larger baking pan (e.g., 16x13 inches): it will simply be thinner.

Instead of butter, you can substitute with 2.5 tbsp of vegetable oil (sunflower, peanut). The butter helps make the dough softer and adds even more flavor. If you prefer not to use it, you can simply omit it.

For the translation of some texts, artificial intelligence tools may have been used.