Cake Roll with Strawberry Jam

This Dairy-free Cake Roll with Strawberry Jam is the perfect way to celebrate summer!


    • 3 eggs
    • 1/2 cup granulated sugar
    • 1 cup flour
    • 1 cup Grandma’s Jam House Strawberry Jam
    • Confectioner’s sugar for decoration (optional)
    • Diced fresh strawberries for decoration (optional)


    • Preheat the oven to 350F.
    • Line a quarter sheet pan (9x13-inches) with parchment paper.
    • In large bowl, add eggs and sugar and whip with a mixer for about 5 minutes or until the eggs are tripled in volume and are a light pale color.
    • Carefully fold flour into eggs trying not to deflate the eggs too much. Mix just until the flour disappears.
    • Spread the batter onto the prepared sheet pan.
    • Bake for 20-22 minutes or until the cake has risen and is springy to the touch.
    • Cover with a clean kitchen towel and immediately roll cake into a log with towel rolling inside the cake. Start rolling from the short side.
    • Let the cake roll cool for about 10 minutes.
    • Unroll the cake, remove the towel. Spread the Strawberry Jam over the cake and roll again.
    • Dust with confectioner’s sugar and decorate with fresh diced strawberries.