Classic Cranberry Swirl Jelly Roll

1. Getting Ready

Firstly, adjust your oven rack to the middle position and preheat your oven to 350°F (180°C). Line an aluminum half-sheet pan with parchment paper and lightly grease it with pan spray or oil.

2. Preparing the Cake Batter

In the bowl of a stand mixer fitted with a whisk attachment, combine the large eggs, plain sugar, baking powder, Diamond Crystal kosher salt, and baking soda. Mix on medium-low speed for about 3 minutes, until the ingredients start to combine. Then, increase the speed to medium and whip until the mixture becomes pale yellow and thick, about 5 minutes. Finally, turn the mixer to high and whip for another 5 minutes, until the mixture has doubled in volume and forms thick, stable mounds.

3. Incorporating Vanilla and Oil

Reduce the mixer speed to medium-high and add the vanilla extract along with the pistachio oil. Mix until fully incorporated. Lower the mixer speed to medium-low and add the sifted all-purpose flour, mixing just until combined. Finish incorporating any remaining flour by hand with a flexible spatula, ensuring the batter is smooth and homogeneous.

4. Baking the Cake

Spread the batter evenly onto the prepared pan using an offset spatula. Bake in the preheated oven for about 12 minutes, or until the cake is puffed and lightly browned.

5. Cooling the Cake

Once baked, cover the cake pan with foil and allow the cake to cool to about 70°F (21°C). This step ensures the cake remains moist and pliable for rolling.

6. Filling and Rolling

Gently loosen the edges of the cake with a butter knife. Spread the room temperature cranberry jam evenly over the surface of the cake. Using the parchment paper to help, carefully roll the cake from one short end to the other, creating a tight swirl.

7. Serving

Transfer the rolled cake to a large platter. If you’re not serving it immediately, cover it with plastic wrap to keep it fresh.

8. Optional Frosting

For a delightful finishing touch, whip together the apple cinnamon sugar, heavy cream, and a pinch of Diamond Crystal kosher salt until thick and spreadable. Frost the cake and refrigerate until ready to serve.