Recipe Index

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• 1/4 cup water
• 1 tsp vanilla
• 1 tsp almond extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• powdered sugar, for dusting
• 2/3 to 1 cup jelly or jam

Method

1. Heat the oven to 375°F and line an 18x13x1-inch half sheet pan with parchment.
2. Beat the eggs with a hand mixer in a medium bowl for about 5 minutes until thickened, gradually beat in the granulated sugar, then mix in the vegetable oil, water, vanilla and almond extract.
3. Sift the flour, baking powder and salt in a separate bowl and mix the dry ingredients into the egg mixture on the lowest speed until the batter runs smooth.
4. Pour the batter into the prepared pan, spread it evenly into every corner, and bake the sponge for 12 to 15 minutes until a toothpick inserted in the centre comes out clean.
5. Lay a clean towel on a flat surface and dust it with powdered sugar while the cake bakes.
6. Rest the baked cake for about 5 minutes, loosen its sides, turn it out onto the sugared towel, peel off the parchment, and trim the edges straight.
7. Roll the warm cake up in the towel from the short width into a log and leave it to cool for 20 to 30 minutes in that shape.
8. Unroll the sponge, remove the towel, stir the jelly with a fork to loosen it, and spread it evenly across the inside of the cake.
9. Roll the jelly-filled cake back into a log with the seam tucked underneath, dust the jelly roll with more powdered sugar, and slice it to serve.

Prep: 30 min · Cook: 15 min · Total: 75 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data