Apricot Jelly Roll


by: Pat Man Kitchen

Fruit preserves, strained to eliminate pulp, are the traditional fillings for many rolled cakes. To strain jam, heat it in a saucepan with about 2 tablespoons water per 1 cup of jam and stir to make it more liquid and easier to strain. Work it through a fine-mesh strainer. Count on 1 cup of strained jam (glaze) for a 15 by 17-inch sheet cake.


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serves: 1

Confectioners' sugar for sprinkling

1 sheet cake 13 by 17" and no more than 1/2 inch thick, such as a butter-enriched sponge cake

1/2 cup simple syrup, flavoring optional

12 oz jar apricot preserves

3 tablespoons water

Nutrition Facts
Apricot Jelly Roll

Servings Per Recipe: 1

Amount per Serving

Calories: 3302

  • Total Fat: 34.5 g
  •     Saturated Fat: 9.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 1285.2 mg
  • Sodium: 2001.2 mg
  • Total Carbs: 708.7 g
  •     Dietary Fiber: 1 g
  •     Sugars: 192.6 g
  • Protein: 59.5 g

how is this calculated?

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1.  Sprinkle a sheet of parchment paper liberally with confectioners’ sugar, and place the sheet cake on it. Brush the cake with the simple syrup.

2.  Heat the preserves in a small saucepan with the water. If there are pieces of pulp in the preserves, strain them. Brush the glaze on the cake.

3.  Roll the cake by pinching along the length of one of the short ends and gradually rolling.

4.  As you roll, you may find it helpful to lift the parchment paper on your end. Alternate between pressing, squeezing, and rolling.

5.  Roll as tightly as you can.

6.  When the cake is rolled, tuck the parchment paper under it and push against the roll with the side of your hand, tightening it as much as possible without causing the glaze to ooze out the ends. Freeze the roll for 30 minutes to firm it up before slicing.

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