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Raspberry Jelly Roll
You will love this raspberry jelly roll with fresh raspberries and a beautiful sponge cake rolled together with whipped cream.
Prep Time
40
minutes
mins
Cook Time
15
minutes
mins
cooling time
2
hours
hrs
Total Time
2
hours
hrs
55
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
jelly roll, raspberry, raspberry dessert, raspberry roll, Swiss roll, whipped cream
Servings:
10
slices
Calories:
261
kcal
Author:
Getty Stewart
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 15x10 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.
Nutrition
Calories:
261
kcal
|
Carbohydrates:
36
g
|
Protein:
4
g
|
Fat:
11
g
|
Sodium:
128
mg
|
Fiber:
1
g
|
Sugar:
25
g
|
Iron:
1
mg