RASPBERRY COCONUT JELLY ROLL

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Raspberry Coconut Jelly Roll image

Moist sponge cake filled with raspberry preserves, rolled around cream filling and coated in toasted coconut. Fun, easy and pleases any dessert fan! From "Retro Desserts". Prep times are guesstimates because I didn't time myself. Prep time includes refrigeration.

Provided by GABREEZY

Categories     Dessert

Time 2h8m

Yield 1 10 1/2, 8 serving(s)

Number Of Ingredients 17

vegetable oil cooking spray, for coating parchment paper
1/2 cup cake flour
1/8 teaspoon baking powder
4 large eggs, separated
1 teaspoon vanilla extract
1/2 cup sugar, divided
1 pinch salt
1 pinch cream of tartar
1/2 teaspoon confectioners' sugar
3 tablespoons vegetable shortening
3 tablespoons unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup light corn syrup
1/2 cup raspberry jam
2 tablespoons water
1 1/4 cups toasted unsweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees. Line a 10 1/2" by 15 1/2" jelly roll pan with baking parchment and lightly coat with nonstick vegetable spray.
  • Into a large bowl, sift the flour and baking powder together three times.
  • In a mixing bowl, beat the egg yolks, vanilla, and 1/4 cup of the sugar together until thick, pale yellow and when drizzled, will hold a ribbon shape for 2 seconds on the surface. This should take about 5 minutes.
  • Fold in the flour mixture.
  • In another clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy and foamy. With the mixer still running, sprinkle in the remaining 1/4 cup sugar and whisk until the egg whites hold very soft peaks (the consistency of shaving cream).
  • In thirds, fold the egg whites into the egg yolk mixture. Spread the batter in the prepared pan and bake for 8 minutes, until barely golden. Set the pan on a rack to cool.
  • Make the vanilla cream filling: With an electric mixer, beat together the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat at high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minute more.
  • Run the tip of a knife around the edge of the cake to loosen it from the sides. Dust the surface with confectioners' sugar. Flip the cake onto a dry work surface. With a spatula, spread a 1/8" thick layer of vanilla cream over the cake. Mix the preserves and water until smooth, then carefully spread 1/3 of it in a very thin layer over the vanilla cream. Roll up tightly. Spread the rest of the preserves around the outside of the roll. Sprinkle the coconut on a cookie sheet. Roll the cake through the coconut to coat completely. Refrigerate for 1 hour to set, then trim the ends even.

Nutrition Facts : Calories 521.9, Fat 20.3, SaturatedFat 12.5, Cholesterol 104.5, Sodium 99.7, Carbohydrate 84.3, Fiber 2.5, Sugar 49.6, Protein 4.9

Md sajon Sajon
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This jelly roll looks amazing! I can't wait to try it.


Eslam Ali
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This recipe is a keeper! I've made it several times now, and it's always a hit. The jelly roll is light and fluffy, and the filling is perfectly tart and sweet. I love that I can make it ahead of time, too.


Younus mahmud Ariyan
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I'm not sure what went wrong, but my jelly roll turned out flat and rubbery. I followed the recipe exactly, so I'm not sure what happened.


Smith Mary
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This jelly roll was a big disappointment. The recipe was difficult to follow, and the end result was a dense, dry mess. I would not recommend this recipe.


Sandy Linklater
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The presentation of this jelly roll was beautiful, but the taste was just okay. The raspberry filling was a bit too tart for my liking, and the coconut flavor was a bit too strong.


Mario Lopez
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Easy to make and so yummy!


Nicholas Nyakuromba
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This jelly roll was delicious! The flavors were perfect together, and the texture was light and fluffy. I'll definitely be making this again.


Esther Dera
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Not a huge fan of coconut, but this jelly roll was surprisingly good! The raspberry filling was the perfect balance of tart and sweet, and the coconut flavor was subtle and not overpowering. I'd definitely make this again.


Raju Budha
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This jelly roll was a bit more challenging to make than I expected, but it was well worth the effort. The end result was a beautiful and delicious dessert that everyone loved. I'll definitely be making this again for special occasions.


Teresa Faulkner
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I've made this jelly roll several times now, and it's always a hit. The recipe is easy to follow, and the results are consistently delicious. The raspberry filling is tart and tangy, and the coconut adds a lovely sweetness and texture. I highly recom


Foster Acquah
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This raspberry coconut jelly roll was an absolute delight! The combination of flavors and textures was divine, and the presentation was simply stunning. My friends and family raved about it, and I'm sure I'll be making it again soon.


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