Rullad Jelly Cake (Rolled Jelly Cake)

This delightful Rullad jelly cake recipe first appeared in 1889 within Charles A. Vallentin's "Praktisk, illustrerad kok-bok för Svenskarne i Amerika." The book was a practical guide for Swedish immigrants making a new life in America while yearning for flavors from home. The cake is a riff on the European jelly roll, merging Swedish sensibilities with New World ingredients, and reflects the adaptability and resourcefulness of the immigrant kitchen. It was an accessible treat—simple yet celebratory—ideal for gatherings, fika, or a special afternoon snack.

In the late 19th century, home bakers used basic hand tools: a large mixing bowl and a robust wire whisk for beating eggs manually (electric mixers were not yet common), a sturdy spoon for stirring, and simple tin baking pans lined with greased paper. The cake would be baked in a wood or coal-fired oven, with experienced bakers gauging temperature by hand rather than a dial. A clean linen towel, reserved for kitchen use, helped roll the warm cake. A sharp kitchen knife would slice the cooled roll into neat spirals for serving.