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Active time
45 minutes
Total time
2 hours
One 10-inch jelly roll, 9 servings
Serving Size
1/9 cake, 136g

For the Vanilla Jelly Roll

1 cup (120g) whole wheat pastry flour

1 ¼ teaspoons baking powder

½ teaspoon salt

4 large eggs

¾ cup (170g) sugar

1 teaspoon vanilla extract

¼ cup (60 ml) vegetable oil

¼ cup (60 ml buttermilk

For the Filling

2 tablespoons (30 ml) cold water

1 ½ teaspoons unflavored gelatin

1 cup (150g) peeled, diced peaches, thawed if frozen

1 tablespoon fresh lemon juice

½ cup (115g) sugar

¾ cup (180 ml) heavy cream

¼ cup (30g) confectioners’ sugar

½ cup (180g) seedless raspberry jam

Confectioners’ sugar for garnish

Fresh raspberries for garnish (optional)


  1. Preheat your oven to 400°F (200°C or gas mark 6). Line the bottom of a 10 x 15-inch jelly roll pan with wax paper or parchment paper.
  2. Place a linen towel on a flat work surface, and dust generously with confectioners’ sugar.

To make the Cake:

  1. Whisk together the flour, baking powder and salt in a small bowl. Set aside.
  2. Beat the eggs in a large bowl until light and lemon colored. Sprinkle in the sugar gradually, beating all the while, and continue beating until the batter is very thick and lemon colored. This will take from 3 to 8 minutes, depending on how powerful your mixer is. Just before you finish beating the eggs, add the vanilla.
  3. Gently fold in the reserved flour mixture, using a rubber spatula or whisk. When the flour is almost but not quite uniformly distributed, whisk together the oil and buttermilk and fold them into the mixture. Spread the batter evenly into the prepared pan.
  4. Bake the cake until it’s golden brown and springy to the touch, 12 to 14 minutes. Remove the cake from the oven, and invert it onto the prepared towel.
  5. Peel off the paper, and, using scissors or a serrated knife, trim the crusty edges of the cake, if necessary. Use the towel to roll the warm cake up, from one short side of the rectangle to the other. Allow the cake to cool completely.

To make the Filling:

  1. Place the water in a small bowl. Sprinkle the gelatin over it, and set it aside to soften.
  2. Purée the peach slices in a blender or food processor with the lemon juice. Place the purée in a small saucepan, add the sugar, and heat to a simmer, stirring occasionally, until the sugar melts.
  3. Remove the pan from the heat, and stir in the softened gelatin until it melts. Transfer the mixture to a medium bowl, and set aside to cool to room temperature.
  4. Whip the cream with the confectioners’ sugar until it forms medium peaks. Fold the cream into the cooled peach purée, then cover and refrigerate until the mixture sets, about an hour.

To assemble the Jelly Roll:

  1. Unroll the cooled cake, and spread the inside with raspberry jam. Starting at the tightest end of the cake’s curl, spread the peach filling over the jam, making it ¾ inch thick. Leave the last 4 inches of the cake without peach filling, as shown. This will keep the filling from oozing out when you roll the cake back up.
  2. Gently reroll the cake and place it, seam side down, on a serving plate. Dust the top with confectioners’ sugar before serving, and garnish with fresh raspberries, if desired.


Recipe and photo courtesy of The King Arthur Flour Company. ©2006 The King Arthur Flour Company, Inc. All Rights Reserved


Calories: 410
Total Fat: 16g
Saturated Fat: 6g
Sodium: 240mg
Carbohydrate: 62g
Fiber: 3g
Total Sugars: 45g (Added Sugar: 31g)
Protein: 6g

Yield: One 10-inch jelly roll, 9 servings

Serving Size: 1/9 cake, 136g

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