Jelly Roll
A rolled sponge cake filled with jelly or jam.
Recipe by Fannie Merritt Farmer · Structured by ReelsMeals
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Written for the kitchens of 1910. Amounts and oven terms follow the book; the note below the method helps translate them.
Cook Time
Ingredients
- 3 eggs
- 1 cup sugar
- 1/2 tablespoon milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup flour
- 1 tablespoon butter, melted
Instructions
- 1Beat the eggs until light, then gradually add the sugar, followed by the milk.
- 2Mix the flour with the baking powder and salt, sift them together, and then incorporate the melted butter.
- 3Line the bottom of a dripping‑pan with paper, butter the paper and the sides of the pan, and spread the batter evenly on the bottom.
- 4Bake for twelve minutes in a moderate oven.
- 5Remove from the oven, turn the cake onto a paper sprinkled with powdered sugar, quickly peel off the paper, and cut a thin strip from the sides and ends of the cake.
- 6Spread beaten jelly or jam over the cake and roll it up.
- 7Wrap the rolled cake in the paper to help it keep its shape, working quickly so the cake does not crack.
Source and licence
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Little, Brown, and Company, 1910). The book is in the public domain.
We rewrote the method as numbered steps and listed the ingredients one per line. Amounts, ingredients and oven terms are as printed in 1910.
Cooking from a 1910 recipe
Measure cups and spoons level, as the cookbooks of the time did.
Ovens then had no thermostat. A common modern guide: slow oven 300–325°F (150–165°C), moderate 350–375°F (175–190°C), hot 400–425°F (200–220°C), very hot 450–475°F (230–245°C).
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ReelsMeals turns this Boston Cooking-School Cook Book recipe into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
12 min estimated total time.
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This recipe was printed in 1910, before modern food-safety advice. Follow current guidance for canning, preserving, and cooking meat and eggs, and check allergens before cooking.