Peanut Butter & Jelly Ho Hos

Rolled up cake and jam are doused in peanut butter ganache and covered in salt or crumbled peanuts.


  • 4 eggs, room temperature, divided
  • 5 tablespoons granulated sugar, divided
  • 3 tablespoons milk, room temperature
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour, sifted
  • 3 tablespoons cornstarch
  • 1/2 teaspoon cream of tartar
  • 1 cup powdered sugar, sifted
  • 1/2 cup creamy peanut butter
  • 1/2 cup whole milk
  • Pinch of salt
  • 1 cup powdered sugar, sifted
  • 1/2 cup creamy peanut butter
  • 1/2 cup whole milk
  • Pinch of salt


  1. Make the cake: Preheat oven to 350 degrees. Spray a half-sheet pan with nonstick cooking spray and line with parchment paper; spray top of parchment liberally.
  2. In a mixing bowl, whisk together yolks and 1 1/2 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour and cornstarch and whisk until smooth.
  3. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture. Spread onto prepared baking sheet into a thin, even layer. (There might be extra cake batter. Use to make a smaller roll cake.)
  4. Bake for 8 to 10 minutes or until just set. The cake should have no browned color; if too dark, it will be unable to roll. Transfer tray to a rack and let cool.
  5. Make peanut butter ganache: In a bowl, combine all ganache ingredients and whisk until smooth. If too thick, add more milk. If too thin, add more powdered sugar or peanut butter.
  6. Assemble the rolls: Cut the cooled sheet cake into 16 even rectangles. Spread one tablespoon of jam on each piece. Roll the hoho up tightly. Dip or drizzle peanut butter ganache over hoho to coat. Let ganache set in the refrigerator for 1 hour or overnight. Enjoy!