Light, Airy, and Delicious Raspberry and Cream Jelly Roll
We cracked open King Arthur Baking Company’s All-Purpose Baking Companion cookbook and baked this dreamy roll cake.
Today at the Mountaintop Kitchen, we’re putting a fresh twist on a nostalgic classic from the King Arthur Baking Company’s All-Purpose Baker’s Companion—the jelly roll!
But instead of the usual jam spread, we’re filling this tender sponge cake with a luscious raspberry jam-infused whipped cream. The result? A light, airy, and gorgeously swirled dessert that melts in your mouth and looks stunning on any dessert table.
Whether you’re a seasoned baker or just rolling up your sleeves, this Raspberry & Cream Jelly Roll is a sweet showstopper you’ll want to make again and again. We promise!
Nota: Puedes descargar la receta completa en español al final de la sección de instrucciones a continuación. Back when I was living in Santa Fe, I had a little routine whenever there was a get-together: I’d show up with a jelly roll. Not just any jelly roll, mind you—mine had this habit of stealing the show. I’d bring one rolled tight with prickly pear jam and a swirl of whipped cream so dramatic it practically struck a pose on the dessert table. The high desert air did something magical to sponge cake—it cooled fast, rolled easy, and held up like a champ. Folks would hover around it like bees to cactus blossoms, always guessing what flavor was inside this time. Someone once asked if I had a jelly roll spirit guide. I said, “Of course. She’s pink, swirly, and slightly tart.”
There’s something about jelly rolls that fits Santa Fe’s vibe—bright, a little fancy, but still dusted with powdered sugar humility. I made them for gallery openings, backyard potlucks, even an impromptu full moon drum circle (that one had roasted chile chocolate in it—yes, I went there). They travel well, slice clean, and always give people a reason to pause, smile, and take a second helping. Even now, back in my own kitchen in the mountains, whenever I whip the egg whites and smooth that batter out, I still think about those sunny evenings, adobe walls glowing pink, and the satisfied silence of friends taking that first bite.
Now in the mountains of Mexico, I might just have to whip up a jelly roll cake with guayaba (guava) and mango … maybe even maracuyá (passion fruit). I’ll keep you posted!
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Recipe
Raspberry and Cream Jelly Roll
Yield: One jelly roll cake
Prep Time: 20 minutes
Bake Time: 12–14 minutes
Total Time: About 1 hour (including cooling)
Ingredients
Sponge Cake:
¾ cup (90g) cake flour* (or unbleached all-purpose flour)
¾ teaspoon baking powder
¼ teaspoon salt
4 large egg whites, room temperature
4 large egg yolks, room temperature
1 tsp cream of tartar
¾ cup (149g) sugar
1 teaspoon vanilla extract
* For cake flour: whisk together 3/4 cup + 2 tablespoons (105g) all-purpose flour and
2 tablespoons (14g) cornstarch. Measure out ¾ c (90g) for this recipe.
Filling:
⅓ - ½ cup jam, preserves, or thick fruit purée (homemade or store-bought)
1½ cup whipping cream
Optional: fresh raspberries (We made two rolls, one with additional berries rolled in and one without.)
For the homemade raspberry jam: In a saucepan; simply mix 200 grams of fresh or frozen raspberries, 63 grams of sugar, juice of ½ lemon, and a pinch of sea or kosher salt. Simmer for about 20 minutes or until you can see the bottom of the saucepan when running your spoon through the jam. While warm, push the jam through a sieve to remove seeds if desired. Chill before mixing with the whipped cream. See video below.
1. Prepare the Pan & Oven
Preheat the oven to:
Conventional: 400°F (205°C)
Convection: 375°F (190°C)
Line a 10 x 15-inch (25 x 38 cm) jelly roll pan with parchment or waxed paper. Lightly butter and flour pan.
2. Mix the Dry Ingredients
In a small bowl, sift together:
¾ cup (90g) cake flour*
¾ teaspoon baking powder
Set aside.
* For cake flour: whisk together 3/4 cup + 2 tablespoons (105g) all-purpose flour and 2 tablespoons (14g) cornstarch. Measure out ¾ c (90g) for this recipe.
3. Separate the Eggs
You’ll need 4 large eggs (room temperature):
Separate into two bowls—whites in one, yolks in the other.
4. Whip the Egg Whites (First)
In a large, clean bowl, using a stand mixer or hand mixer with the whisk attachment, beat:
Egg whites until foamy
Add 1 teaspoon cream of tartar
Slowly add half the sugar (about 75g / 6 Tbsp) while beating
Continue whipping to glossy, stiff peaks—about 3–5 minutes.
Tip: Don’t overwhip to dry peaks.
5. Beat the Egg Yolks
In a separate bowl, beat:
Egg yolks
The remaining sugar (about 75g / 6 Tbsp)
¼ teaspoon salt
1 teaspoon vanilla extract
Beat until thick, pale yellow, and falls in smooth ribbons—about 2–3 minutes.
6. Combine Mixtures
Gently fold the yolk mixture into the whipped egg whites using a rubber spatula.
Sift the flour mixture over the batter in two additions and fold gently to incorporate.
Fold just until no streaks remain—do not overmix.
7. Bake
Spread the batter evenly into the prepared pan.
Bake for:
Conventional: 12–14 minutes
Convection: 10–12 minutes
The cake is done when it’s light golden, springy to the touch, and just beginning to pull away from the edges.
8. Roll the Cake
Lay a clean kitchen towel on your counter and sprinkle it lightly with powdered sugar.
Invert the hot cake onto the towel, peel off parchment, and trim the edges if firm.
Starting from a short edge, roll the cake up with the towel inside. Let cool seam-side down on a wire rack.
9. Fill & Roll Again
Once completely cool, unroll the cake and spread with:
Your favorite jam and a layer of lightly sweetened whipped cream
Re-roll tightly (without the towel), seam-side down.
10. Finish & Serve
Dust with powdered sugar or glaze, slice gently with a serrated knife, and serve.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe. The full list of our recommended kitchen equipment can be found here.
Jelly roll pan (This is the traditional 10x15 inch pan for making jelly roles. Add this to your baking arsenal.)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Stand mixer (This dough can be mixed by hand, but a stand mixer ensures consistency.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes. The can shape provides for easy resting on table tops.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Parchment paper (Also check Costco.)
Whisk (This is a standard for combining dry ingredients.)
Silicone spatula set (These are great at high temperatures.)
Wire cooling rack (Every kitchen needs at least two.)
Thanks for popping into the Mountaintop Kitchen today!