BAKING WITH CONFIDENCE
Module 6 : Recipes

Jelly Roll

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IN THIS LESSON

This sponge is light, flexible, and designed for rolling without cracking.

Ingredients

  • 4 whole eggs

  • 3 egg yolks

  • 85g sugar

  • 35g flour

  • 40g potato starch

Before You Start

  • Eggs should be at room temperature

  • Do not over-mix after folding

  • Prepare your baking tray and parchment

Method

  1. Preheat oven to 170–175°C (340–350°F)

  2. Separate eggs (keep whites clean, no yolk)

  3. Beat egg yolks with 2/3 of the sugar until thick and pale (ribbon stage)

  1. In another bowl, beat egg whites until soft peaks

  2. Add remaining sugar and beat to medium peaks

  1. Fold 1/3 of egg whites into yolk mixture to lighten it

  2. Add remaining egg whites and fold gently

  1. Sift flour and potato starch

  2. Fold into batter carefully

  1. Spread evenly in lined tray

  2. Bake 10–15 minutes until lightly golden

What to Look For

  • batter light and airy

  • smooth surface

  • sponge springs back when touched

Common Mistakes

  • overmixing → dense sponge

  • underwhipped eggs → flat cake

  • over-baking → cracks when rolling

Finishing Tip

Roll the cake while slightly warm to prevent cracking.

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