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Roll Up Cake Roll Recipes for Your Next Party

So you’re planning a party and you want a dessert that screams “I’m talented” but takes zero actual effort? Cake rolls are your new best friend. They look fancy, they slice beautifully, and they hide a secret swirl of goodness that makes everyone go, “Wait, you made this?” Honestly, once you get the hang of...
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Course cake roll recipes, Dessert
Cuisine American
Servings 8 servings
Calories 280 kcal

Ingredients
  

  • 4 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting
  • 1 cup raspberry jam or seedless
  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar for filling
  • 1/2 teaspoon vanilla extract for filling

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper, letting it hang over the edges.
  • In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until thick, pale, and tripled in volume, about 5 minutes. Beat in 1 teaspoon vanilla.
  • In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Sift half the dry ingredients over the egg mixture and fold gently with a rubber spatula until just combined. Sift in the remaining dry ingredients and fold until no streaks remain.
  • Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, until the top springs back when lightly touched and the edges are golden.
  • While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, invert it onto the towel. Carefully peel off the parchment paper.
  • Starting from a short end, roll the cake and towel together tightly. Place seam-side down on a wire rack and let cool completely, about 1 hour.
  • For the filling, beat the cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until stiff peaks form.
  • Once the cake is cool, gently unroll it. Spread the raspberry jam evenly over the cake, leaving a 1-inch border on the far short end. Spread the whipped cream over the jam.
  • Re-roll the cake (without the towel this time) tightly, using the jam/cream border to seal. Place seam-side down on a serving platter. Dust with additional powdered sugar. Refrigerate for at least 30 minutes before slicing.

Notes

1. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking blend (ensure it contains xanthan gum).
2. To make ahead, roll the unfilled cake in the towel and freeze for up to 1 month.
3. Thaw overnight in the fridge, then fill and serve.
4. If you don’t have raspberry jam, any thick fruit jam, lemon curd, or Nutella works well.
5. Store leftover cake roll in the refrigerator, tightly wrapped, for up to 3 days.