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Easy and Festive: French Jelly Roll Recipe

[ingredients-list title="Ingredients" serving_size="6"] [ingredients-left] Butter, melted, for greasing 4 eggs, separated 2/3 cup superfine sugar Pinch of salt [/ingredients-left] [ingredients-right] 3/4 cup all-purpose flour, sifted 1/2 cup red currant jelly, warmed 1 cup blanched almonds, sliced [/ingredients-right] [/ingredients-list] [step-list-wrapper title="How to make it" time=""] [step-item number="1" image_url="" title=""]Preheat oven to 400˚F. Grease Swiss roll pan with melted butter. Line with sheet of parchment paper, and brush paper with melted butter.[/step-item] [step-item number="2" image_url="" title=""]Whisk egg yolks in bowl with 1/2 cup sugar and pinch of salt for 10 minutes, until pale and tripled in size. Sift in flour in 2 or 3 batches, folding gently into whisked egg mixture.[/step-item] [step-item number="3" image_url="" title=""]Beat egg whites with remaining sugar to form stiff peaks. Gently mix 1/3 of beaten egg whites into cake batter to lighten it. Fold in remaining egg whites using a figure-8 motion with spoon.[/step-item] [step-item number="4" image_url="" title=""]Spread batter evenly in pan; bake 8 to 10 minutes. Turn out while still hot onto clean dish towel. Roll up cake with towel still in place, starting with one long edge (this prevents splits and cracks). Let cool.[/step-item] [step-item number="5" image_url="" title=""]Unroll, peel off paper, and spread layer of red currant jelly over cake. Roll it up once again. Trim both ends evenly. Cover outside and ends with jelly. Sprinkle with toasted almonds. Serves 6.[/step-item] [/step-list-wrapper]   Tip: Brush a little alcohol- or liqueur-flavored syrup on jelly roll before covering with jelly, if desired.