RASPBERRY JELLY ROLL
This recipe was featured in an email today from the www.kingarthurflour.com website. "A light, tender spongecake, filled with raspberry jam and showered with confectioners' sugar: this classic dessert refuses to go out of style. Substitute the jam or jelly of your choice; lemon curd makes a lovely filling, too." Pictures and step-by-step instructions are on the website - a "must see!"
Provided by senseicheryl
Categories Healthy
Time 36m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F Line an 18" x 13" half-sheet pan with parchment or aluminum foil, and grease the parchment or foil.
- Beat the eggs and salt at high speed until they're foamy.
- Gradually add the sugar, beating till thick and light-colored, about 3 minutes at high speed of an electric or stand mixer.
- Gently mix in the water and vanilla.
- Stir in the flour, scraping the bowl to make sure the mixture is thoroughly combined.
- Pour the batter into the prepared pan, making sure it spreads into the corners.
- Bake the cake till it's a light golden brown, and a cake tester inserted into the center comes out clean, about 16 minutes.
- While the cake is baking, generously sprinkle confectioners' sugar on a smooth dish towel (not terry cloth) larger than 18" x 13". Gently rub/spread the sugar to cover the surface of the towel.
- Remove the cake from the oven, and turn the pan over onto the towel. Lift off the pan.
- Peel off the parchment or foil. Starting with a short end, gently roll the warm cake and towel into a log.
- Let the wrapped cake cool for 30 minutes, or until it's completely cool.
- Unroll the cooled cake, and lift it off the towel onto a clean work surface.
- Stir the jam till any lumps have smoothed out, and it's soft enough to spread easily. Spread it over the cake.
- Roll the cake up, again starting with a short end. Roll fairly tight without squashing; you may see excess jam oozing off the edge when you get to the end. That's OK; just scrape it off and use it on your toast.
- Sprinkle the cake heavily with confectioners' sugar.
- Let the cake set for an hour or so before serving. For prettiest slices, cut off each ragged end, and serve in 1" slices. A garnish of fruit, sauce, or whipped cream is always welcome.
Nutrition Facts : Calories 229, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 187.2, Carbohydrate 47, Fiber 0.5, Sugar 35, Protein 4.3
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libby Andrews
[email protected]This is a classic dessert that everyone should try at least once. It's not difficult to make, but it does take some time and patience. The results are definitely worth it though!
Jeannette Ivey
[email protected]I've made this recipe several times and it's always a hit. I love that I can use different types of jelly to create different flavors. My favorite is the raspberry jelly roll, but I've also made it with strawberry, blueberry, and lemon.
Ijaz Rajput
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The jelly roll is absolutely delicious and it's sure to impress your guests.
Shahzaib Jam
[email protected]I'm not a big fan of jelly roll, but this recipe changed my mind! The sponge cake was so light and fluffy, and the jelly filling was the perfect balance of tart and sweet.
Sihaam Saciid
[email protected]This is my go-to recipe for raspberry jelly roll. It's always a hit and I love that I can make it ahead of time and store it in the fridge until I'm ready to serve.
Bishnu Suwal
[email protected]I made this recipe for a special occasion and it was a showstopper! The jelly roll was so beautiful and elegant, and it tasted even better than it looked.
Saddam hingoro
[email protected]I had some trouble finding raspberry jelly, so I used strawberry jelly instead. It worked out just fine and the jelly roll was still delicious.
Tom Cary
[email protected]The sponge cake cracked a bit when I rolled it up, but the jelly filling held everything together nicely. Overall, I was happy with the results and my family enjoyed the dessert.
Deniel binno
[email protected]The raspberry jelly roll was a bit too sweet for my taste, but it was still a nice dessert. I think next time I'll use less sugar in the sponge cake and jelly filling.
laurie aburto
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect. I highly recommend it to anyone looking for a classic dessert that's sure to impress.
Joi Riemer
[email protected]I love how versatile this recipe is. I've made it with different types of jelly and even added some chopped nuts to the whipped cream frosting. It's always a winner!
Sandery Reyes
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone raved about how light and airy the sponge cake was and how well it complemented the tart jelly filling. I'll definitely be making this again.
Agha Mohammad
[email protected]This recipe was a bit challenging for me as a beginner baker, but the instructions were clear and I was able to follow them easily. The result was a delicious and impressive dessert that my friends and family loved.
Trixy
[email protected]Raspberry Jelly Roll was a lovely treat! The sponge cake was fluffy and moist, the jelly filling was tart and flavorful, and the whipped cream frosting was a perfect finishing touch.