How to Make a Jelly Roll Sponge Cake /Genoise Roulade

This recipe for a traditional cold process Genoise Roulade is so easy! In fact this Snapguide illustrates my first time ever making one! You can use whatever fillings you want, so try new flavors!

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How to Make a Jelly Roll Sponge Cake /Genoise Roulade Recipe
32 Steps
Ingredients
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1
Assemble ingredients.

Assemble ingredients.

2
Line a 11x17 sheet pan with parchment. I use my finger to crease the edges then tear them off so it fits perfectly.

Line a 11x17 sheet pan with parchment. I use my finger to crease the edges then tear them off so it fits perfectly.

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3
Melt the 10 grams of butter and brush a light layer over the parchment.

Melt the 10 grams of butter and brush a light layer over the parchment.

4
Sift together flour and cornstarch.

Sift together flour and cornstarch.

5
Combine the whole eggs, granulated sugar, vanilla and honey in the bowl of a stand mixer fitted with the flat beater bar/paddle attachment.

Combine the whole eggs, granulated sugar, vanilla and honey in the bowl of a stand mixer fitted with the flat beater bar/paddle attachment.

6
Mix on low speed for 30 seconds.

Mix on low speed for 30 seconds.

7
Turn to high (8 on my KitchenAid) and beat for 5 minutes.

Turn to high (8 on my KitchenAid) and beat for 5 minutes.

8
The mixture should be light, fluffy and pale. Turn speed down to medium (4 on mine) and beat another 3 minutes.

The mixture should be light, fluffy and pale. Turn speed down to medium (4 on mine) and beat another 3 minutes.

9
Use a rubber spatula to gently transfer the mixture to a mixing bowl.

Use a rubber spatula to gently transfer the mixture to a mixing bowl.

10
Add half of the flour mixture to the sponge.

Add half of the flour mixture to the sponge.

11
Use the rubber scraper to gently FOLD the flour into the sponge.

Use the rubber scraper to gently FOLD the flour into the sponge.

12
Add the remaining half of the flour and fold again.

Add the remaining half of the flour and fold again.

13
I turn the bowl as I fold and it took me about 60-90 seconds each time to incorporate all of the flour mixture into the sponge.

I turn the bowl as I fold and it took me about 60-90 seconds each time to incorporate all of the flour mixture into the sponge.

14
Gently pour the batter into the prepared pan.

Gently pour the batter into the prepared pan.

15
Use an offset spatula to gently spread the batter into the corners and to the edges of the pan.

Use an offset spatula to gently spread the batter into the corners and to the edges of the pan.

16
You should see visible air bubbles and the sponge should be approximately 1/2" thick.

You should see visible air bubbles and the sponge should be approximately 1/2" thick.

17
Bake for 7-8 minutes until evenly golden brown

Bake for 7-8 minutes until evenly golden brown

18
While that is baking, lightly dust a clean tea towel with powdered sugar. This will help keep the cake from sticking to the towel.

While that is baking, lightly dust a clean tea towel with powdered sugar. This will help keep the cake from sticking to the towel.

19
This was mine after 7 minutes.

This was mine after 7 minutes.

20
I use a spatula to loosen the edges quickly before releasing onto the towel.

I use a spatula to loosen the edges quickly before releasing onto the towel.

21
Position on one edge and quickly flip over or allow the whole pan to fall into the towel.

Position on one edge and quickly flip over or allow the whole pan to fall into the towel.

22
Remove pan and you should have sponge parchment side up!

Remove pan and you should have sponge parchment side up!

23
Carefully remove the parchment by peeling it back.

Carefully remove the parchment by peeling it back.

24
Fold the edge of the towel over and roll the towel up into your sponge. This should be tightly but not too much! I would use two 👐 but I needed to hold the camera!

Fold the edge of the towel over and roll the towel up into your sponge. This should be tightly but not too much! I would use two 👐 but I needed to hold the camera!

25
Place sponge seam side down on s cooling rack for a couple hours until completely cooled, or overnight.

Place sponge seam side down on s cooling rack for a couple hours until completely cooled, or overnight.

26
Gently unroll and remove towel, cake will be slightly wavy.

Gently unroll and remove towel, cake will be slightly wavy.

27
28
Spread filling of your choice in an even layer over the entire sponge.

Spread filling of your choice in an even layer over the entire sponge.

29
Firmly reroll.

Firmly reroll.

30
Done! Transfer seam side down to serving tray.

Done! Transfer seam side down to serving tray.

31
Use a serrated knife to cut off the ends. I eat one to test the product😉 The other I use to garnish the top!

Use a serrated knife to cut off the ends. I eat one to test the product😉 The other I use to garnish the top!

32

Ingredients

10 Grams Butter for pan 
190 Grams Whole eggs 
90 Grams Granulated sugar 
5 Grams Vanilla extract 
5 Grams Honey 
45 Grams All Purpose flour 
45 Grams Cornstarch 
450 Grams Raspberry jam 
35 Grams Confectioners sugar 
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