From the kitchen of One Perfect Bite...I love to serve this simple jelly roll in the spring and early summer when berries are at their peak. It is nothing more than a sponge cake that is baked in a jelly roll pan and rolled before final cooling. I have a shelf of homemade jams in the the pantry and I like to use them to fill a jelly roll such as this one. The cake is easy to make and if you roll it while it is still hot, you'll have no problem with the roll cracking or cratering. These cakes freeze beautifully and they make a wonderful base for trifles. This recipe came from the Betty Crocker website, so it has been tested by many people other than myself. I do hope you will give it a try. Here is how it is made.
