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January 6, 2010

Just a bite of the Omlet left


The Omlet recipe is the first recipe in Pauline’s pastry cookbook – it’s a baked sponge cake rolled into a jelly roll cake. This Omlet recipe makes a sweet, puffy omelette that is baked in the oven, then spread with jam, and rolled.  Fast and easy recipe – great for a brunch.

Serves 6-8

Spreading homemade raspberry jam on omlet


  • 6 eggs, separated
  • 6 tablespoons sugar
  • 1 tablespoon flour
  • 1/3 cup marmalade or other homemade jam

Preheat oven to 350 degrees and place of piece of wax paper on a jelly roll pan

Omlet - Pauline's Jelly Roll


  1. Whisk together 6 egg yolks and 6 tablespoons sugar
  2. Whip together 1 tablespoon of flour with the 6 whites of eggs, until soft peaks
  3. Fold egg yolk mixture into egg whites
  4. Spread the egg mixture onto the jelly roll pan covered with wax paper
  5. Bake until light golden brown, about 15-20 minutes
  6. When taken out of the oven, flip it over onto a clean, wet tea towel
  7. Peel the wax paper off the back carefully
  8. Spread the jam over the cake, and immediately roll it into a jellyroll, using the tea towel to help, when the cake is still warm
  9. Sprinkle with a mixture of sifted vanilla sugar and powdered sugar, and serve, sliced

Pauline's handwritten Omlet recipe

One Comment leave one →
  1. Carole permalink
    January 17, 2010 4:36 pm

    My maternal grandmother who was Slovakian made a version of this but on the stovetop (an old coal stove). This is what I make when I make “pancakes,” which are similar to crepes versus a Bisquick (shudder!) pancake.

    Mixing is done to the eye–simply egg(s), flour (not much), sugar, milk. Whisk and pour by Tablespoon into a buttered pan. These are very light and served w/ powdered sugar, a squeeze of lemon, or fruit. Of course, real maple syrup may be used, too.

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