How to Make a Raspberry Jelly Roll
This jelly roll has become one of my family’s favourite treats. You can use fresh or frozen raspberries. Of course, you can also use other fruit – blueberries, strawberries, mango, peach, etc. However, you may not use anything but real whipped cream! That is the law.
Raspberry Jelly Roll
You will love this raspberry jelly roll with fresh raspberries and a beautiful sponge cake rolled together with whipped cream.
Servings: 10 slices
Ingredients
Cake
- 4 Egg Whites
- ¼ tsp Cream of Tartar
- ¾ cup Sugar
- 4 Egg Yolks
- 1 tsp Vanilla Extract
- ¾ cup All-purpose Flour
- ¾ tsp Baking Powder
- ¼ tsp Salt
- 3 tbsp Icing Sugar
Filling
- 1 cup Whipping Cream
- 1 tbsp Sugar
- 1 cup Raspberries fresh or frozen
- ¼ cup Raspberry Jam
Instructions
Cake
- Preheat oven to 375°F (190°C).
- Line with parchment paper or grease and flour a 15×10 inch (40x25cm) rimmed baking sheet.
- In bowl, beat egg whites with cream of tartar.
- Gradually add ¼ cup (60 ml) of the sugar, one tablespoon at a time.
- Beat until stiff peaks form; set aside.
- In large bowl, beat egg yolks with remaining sugar until pale and thick, about 3 minutes. Mix in vanilla extract.
- In small bowl, mix flour, baking powder and salt.
- Alternate folding the egg whites and the flour into the egg yolks, trying to keep as much air in the batter as possible.
- Pour batter into the pan and spread evenly.
- Bake for 12 to15 minutes until top is golden brown.
- Lay a clean tea towel on a countertop and dust with 2 tbsp (30 ml) of icing sugar.
- Remove cake from oven. Using a knife, loosen edges of cake and invert onto towel. Remove pan and peel off paper.
- Immediately roll up the cake with the towel starting at the short edge.
- Let cool on rack. (Store like this for up to one day or roll in wax paper, wrap in foil and freeze for 2 weeks).
Filling
- Whip the whipping cream with the sugar until stiff. Set aside.
- Cut raspberries in half. If using frozen, thaw and drain. Set aside.
Assembly
- Carefully, unroll the cooled cake. Do not force to lay flat.
- Spread jam on cake.
- Spread whipped cream on cake, leaving a 1½ inch (3.7 cm) margin on the short side that will be rolled up last.
- Sprinkle cut raspberries on top of whipped cream.
- Gently re-roll the cake without the tea towel.
- Place seam side down on a serving plate.
- Sprinkle with remaining icing sugar.
- Cover and refrigerate for 2 hours.
- Use a serrated knife to cut slices. Serve with raspberries and whipped cream.
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Nutrition Facts (per serving)
Calories: 261kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Sodium: 128mg | Fiber: 1g | Sugar: 25g | Iron: 1mg
Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.