Professional Baker Teaches You How To Make JELLYROLLS!

Chef Anna Olson shows you how to bake classic raspberry jellyrolls!

INGREDIENTS
- 4 large eggs, separated and at room temperature
- ¼ cup icing sugar (32 g), sifted, plus extra for dusting
- 1 tsp (5 mL) vanilla extract
- ⅒ tsp salt
- 2 Tbsp (25 g) granulated sugar
- ¾ cup (96 g) cake and pastry flour
- ⅔ cup (160 mL) raspberry jam

DIRECTIONS
1. Preheat the oven to 350 F. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper.

2. Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted with the whip attachment and whip until the yolks have doubled in volume and hold a ribbon when the whip is lifted, about 4 minutes. Whip in the vanilla.

3. In a separate, or cleaned bowl, whip the egg whites with the salt first on low speed until foamy, then increase the speed to high and pour in the granulated sugar, whipping until the whites hold a medium peak.

4. Sift half of the flour into the yolk mixture and fold in using a whisk, then fold in half of the whipped egg whites. Repeat with the remaining flour, and then change to a spatula to fold in the last of the whites until evenly incorporated. Spread the batter into the prepared pan, taking the time to ensure the batter is level.

5. Bake the cake for about 12 minutes, until the cake springs back when gently pressed in the centre. Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the cake up from the 10-inch side with the towel and let it cool completely (cooling it rolled sets its “memory” so the cake won’t crack once filled).

6. Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam over the cake. Roll the cake back up again, dust the top with icing sugar. Cover and store at room temperature until ready to serve.

7. The cake can be prepared up to a day in advance and stored, wrapped and unrefrigerated.

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[whysall]

I've used this video at least three times. My first jellyroll turned out terrific. And the others have been easier and easier. But I always like Anna's cheerful guidance as I move through the process. Excellent video. Very good teaching.

[yuurishibuya]

As a kid, I was always spellbound looking at the swirling cake sitting behind the baker’s showcase! Brings back childhood memories.

[chrismalcheski]

It helps so much to be able to see what you're doing. For instance the yolks - how thick is thick enough? Just look at the video!
After making this ... batter way too thin; I used a regular cookie sheet. You have to double this recipe if you're using a pan larger than 1" x 1".

[HelloHumanity]

Lots of jam being made in my house so this is a perfect easy recipe to make use of all those jars. Also great job on writing down the recipe in the description, I used to sit in front of the video with pen and paper having to pause every few seconds to write the ingredients down.

[onetakesun]

I can't cook for nothing, but I like cooking channels. Your raspberry roll is the best I saw.

[hrishikeshpatil]

I liked the video just after clicking on it.
This brings back a lot of cherished childhood memories!!

[МарияЛогунцова-ыж]

Люблю Анну Олсон. Аккуратно делает и ингредиенты по российским продуктам отлично подходят. Этот рулет я точно так же делаю. Прямо как шеф)

[nancyr]

Easiest jelly roll recipe and it is delicious! I filled mine with lemon curd that I'd mixed with softly whipped cream. OMG! Thank you, Anna! So glad I found your channel.

[corazoncang]

What an excellent teacher I followed in strict details your instructions .I read it carefully several times before actual performance and my jelly roll was.perfect instead.of using berry jam I used.pineapple jam .Thanks mam for sharing completely. God.bless.

[m.p.]

I just tried it, it worked like a charm, thanks!

[mkivy]

I still make my grandmothers lemon pound cake...I’ve made it for over 30 years and it always comes out...and of course we all love it...I fix it in the spring after I go berry pickin out at one of the farms and yum yum yum...strawberries, pound cake and whipped cream...I know u would think that lemon 🍋 and strawberry 🍓 would clash! But! It actually enhances the flavor...but I sure admire ur talent...bless u and ur family!

[lorraincassesso]

This is the only recipe on you tube that i use its totally the best

[dukybuk]

Thank you Anna I learnt so much tips because of your kind explaining !

[AussieAngeS]

That is a fabulous classic jelly roll cake. Thank you Anna I love it

[daisym]

Yeah! Great demo of how to roll the hot cake!

[funhoursorigami]

Excellent Recipe Mam!👍👏👏👌👌Many Many likes and greetings from 🇮🇳🇮🇳INDIA!

[Thewesostheories]

You are amazing I love all your recipes ❤️

[hamdaalqallaf]

The perfect sponge recipe and this is one of my favorites😍😍😍😍

[starmett]

I have a questions that I hope you will answer which I know is hard considering you probably receive 100's of comments. In your sponge strawberry cake recipe you whip the egg white and yolks together, yet in the jellyroll recipe, you whip the egg whites and yolks separate. Which way is best? If I wanted to make the sponge chocolate, how much and when do I add it? Thank you! I have learned so much from you.

[dee]

I have a question can I use regular four or does it have to be cake flour?