St. Patrick's Day Jelly Roll Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18+
Enjoy your naturally-dyed jelly roll cake in individual spirals or arrange three spirals per plate to make a festive shamrock. Happy St. Patrick's Day!
Jelly Roll Cake {Adapted from The Joy of Cooking}
  • ¾ cup sifted cake flour
  • 1 tsp baking powder
  • 2 Tbsp milk
  • 2 Tbsp spinach juice
  • 2 Tbsp butter
  • ¾ cup sugar
  • 5 egg whites
  • Powdered sugar for dusting
Whipped Cream Frosting
  • 1 cup heavy whipping cream
  • 2 Tbsp powdered sugar
  • Dash of salt
  • ½ - 1 tsp vanilla extract
Jelly Roll Cake {Adapted from The Joy of Cooking}
  1. Grease a jelly roll pan and then line it with greased parchment paper.
  2. Sift the cake flour and the baking powder together.
  3. In a small saucepan, heat the milk, butter and spinach juice over low heat until the butter melts.
  4. In a large mixing bowl, beat the egg whites and the sugar until the consistency of softly whipped cream (roughly 3-4 minutes).
  5. Reheat the butter mixture if necessary to ensure that it is steaming hot.
  6. In three additions, sift the flour mixture over the top of the beaten eggs and gently fold in.
  7. Once all of the flour has been added, add the hot milk mixture at once, folding in at the same time until completely combined.
  8. Pour the batter into the prepared jelly roll pan.
  9. Spread the batter with a spatula to make sure that it is evenly distributed across the pan.
  10. Bake the cake at 400 degrees for 8-10 minutes until it springs back to the touch, making sure not to overbake it.
  11. Gently slide a thin knife around the edges to release it from the pan.
  12. If desired, trim off any browned edges.
  13. Invert the pan onto a large towel that has been generously dusted with powdered sugar.
  14. Gently peel off the parchment paper.
  15. Roll the cake up so that the towel is rolled inside the cake.
  16. Let it cool completely wrapped in the towel roll, seam-side down, and if desired, roll that in aluminum foil to help achieve a tighter roll that will keep a rounder shape. (If wrapped in foil, the cake will take longer to cool.)
  17. Once cooled, unroll the cake and spread the whipped cream frosting across the sheet cake. (The sheet cake will be wavy and won't lay flat from being rolled.)
  18. Then re-roll the cake, this time without the towel.
  19. Wrap it tightly in plastic wrap and place it in the refrigerator seam-side down for at least 30 minutes to chill and help set it's shape, or until ready to serve.
  20. To serve, dust the top of the roll cake with powdered sugar if desired.
  21. Slice into rolls, and if desired, arrange three rolls per plate for St. Patrick's Day shamrocks, adding a portion of a roll or scraps of the green cake for the stem.
Whipped Cream Frosting
  1. Beat the cream, sugar and salt until stiff peaks form.
  2. Fold in the vanilla extract.
  3. Keep the frosting and the frosted desserts in a sealed container in the refrigerator until you are ready to serve them.
Recipe by Itsy Bitsy Foodies at