Great Grandmother Griswold’s Roll Jelly Cake

“With this recipe my Grandma always took first prize at the county fair – She always said grape jelly is the best!” – Jean Hansen

“The traditional old fashioned way to do this is to use Raspberry Jam and put Coconut on top. I remember my husband trying to convince me to do it that way all the time. He now denies that he liked Raspberry Jam, but still maintains that he likes Coconut on it. And all these years I have been buying Raspberry Jam, because I thought he liked it!” – Calla Ferre

“This is another old fashioned recipe, that needs to be revived and put back into the main stream. It’s fun to make and people are always intrigued when they see it on a party platter. Substitute your favorite jam or jelly. I recommend using homemade Jams and Preserves.” – April Ferre

Great Grandmother Griswold’s Roll Jelly Cake

Course: Cakes & Cupcakes
Cuisine: Austrian


  • 3 Eggs
  • 1 Cup Sugar
  • 1/2 Tablespoon Milk
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Cup Flour
  • 1 Tablespoon Butter Melted
  • Jelly Grape Recommended


  • Beat eggs until light. Add sugar gradually. Add milk. Sift flour with baking powder and salt. Combine two mixtures and add butter.
  • Grease pan and bake 12 minutes in moderate oven (350 degrees). Turn out onto paper or cloth and spread with jelly. Roll in cloth and let cool. When cool remove cloth.

Late 1800s Recipe – Bertha Griswold