Sheet Pan Jelly Roll

There is no need to go out and buy a special jelly roll pan to make a classic roulade. As this recipe proves, a standard rimmed baking sheet will do just fine! The basic sheet cake is also easier to make than the usual cake -- called a genoise -- but holds up just as well. Pre-rolling the cake while it is still hot and before it is filled is the key to ensuring it doesn't crack.
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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 8 to 10 servings
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Ingredients

Nonstick baking spray, for the baking sheet

4 large eggs, cold (see Cook's Note) 

1 cup granulated sugar  

1 teaspoon baking powder 

1 teaspoon kosher salt  

1/2 cup unsalted butter, melted and cooled to room temperature  

1 tablespoon pure vanilla extract  

1 1/2 cups all-purpose flour, sifted (see Cook's Note)  

Confectioners' sugar, for dusting  

2 1/2 cups strawberry jam, at room temperature

Directions

  1. Position an oven rack in the center of the oven and preheat it to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
  2. Beat the eggs, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a pattern in the wake of the whisk), about 10 minutes see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.  
  3. Bake, rotating the pan halfway through, until the top is set but still pale, about 15 minutes. Make sure not to overcook the cake or it will crack when you roll it.  
  4. While the cake is still hot, sift a thin layer of confectioner's sugar over the top. Run a sharp paring knife around the edges of the cake to loosen it. Lay a clean kitchen towel over the cake and carefully flip the sheet pan onto a work surface. Gently peel off the parchment. Starting at one of the short ends, gently roll the still-warm cake and the towel together. (This must be done while the cake is hot to keep it from cracking.) Wear oven mitts, if needed.
  5. Allow the rolled-up cake to cool completely.  
  6. Gently unroll the cake and spread the strawberry jam evenly over the cake using an offset spatula. Re-roll the cake this time without the towel and place on a platter seam-side down. Dust the top with more confectioner's sugar. Slice and serve.   

Cook’s Note

The eggs should be very cold; keep them in the refrigerator until they are ready to be whisked. Cold eggs help minimize the risk of over-whipping and ensure that the cake is airy yet stable. Make sure to beat the egg mixture the full 10 minutes. Aerating the eggs until they are foamy and hold their shape helps leaven this cake and gives it structure. When measuring flour, we spoon it into a dry measurement cup and level off excess. Scooping directly from the bag compacts the flour, resulting in dry baked goods.