Raspberry Filled Jelly Roll
User Reviews
5.0
42 reviews
Excellent
Raspberry Filled Jelly Roll
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This Raspberry Filled Jelly Roll is a beautiful cake that is easier and quicker to make than cookies or cupcakes!
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Ingredients
- 3 large eggs
- 1 cup sugar
- ⅓ cup water
- 1 ½ teaspoon vanilla
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- confectioner’s sugar for rolling and sprinkling
- 1 cup or more raspberry jam or jelly
Instructions
- Heat the oven to 375 degrees F.
- Generously butter a 15x10 jelly roll pan. Cut a piece of parchment or waxed paper to fit the inside of the pan. Place the paper in the pan and butter it as well.
- Beat the eggs until very thick and pale yellow colored. This will take about 5 minutes.
- Gradually beat in the sugar.
- With the mixer on low speed, slowly add the water and vanilla.
- Still on low speed, gradually add the flour, baking powder, and salt, beating just until blended.
- Pour the batter into the prepared pan. Be sure to spread the batter into the corners.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare a tea towel with a generous dusting of powdered sugar.
- Remove the cake from the oven, loosen it from the edges of the pan, and immediately invert the hot cake onto the prepared tea towel. Carefully peel away the paper.
- While still hot, carefully roll the cake and towel starting from the narrow end.
- Cool the rolled cake on a wire rack for at least 30 minutes.
- Unroll the cake and remove the towel. Trim away any stiff edges if necessary.
- Spread the jam or jelly over the inside surface of the cake.
- Re-roll the cake. Trim the ends lightly if desired.
- Wrap the cake loosely in waxed or parchment paper and refrigerate. When ready to serve, sprinkle generously with powdered sugar.
Notes
- This cake is very moist and will stick to the pan if it's not properly prepared. To prevent this, be sure to line the pan with buttered parchment paper.
- Leftovers will keep at room temperature for 2-3 days, in the refrigerator for 5-6 days, and in the freezer for up to one month. Cover the cake with a layer of plastic wrap or store it in an airtight container! I like the texture and flavor of this cake best at room temperature, but it may be served cold or warmed in the microwave.
Nutrition Information
Show Details
Serving
1
Calories
243kcal
(12%)
Carbohydrates
54g
(18%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
159mg
(7%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
89IU
(2%)
Vitamin C
2mg
(2%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 243kcal | 12% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 159mg | 7% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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