Raspberry Filled Jelly Roll
User Reviews
5
Raspberry Filled Jelly Roll
Description
This Raspberry Filled Jelly Roll combines eggs, sugar, vanilla, and a small amount of flour and leavening to create a light sponge cake baked in a thin sheet. The batter is carefully beaten to incorporate air, providing lift and softness. After baking briefly at a high temperature, the hot cake is inverted onto a sugar-dusted towel and rolled immediately to form the characteristic swirl without breaking. Once cooled, it is unrolled, spread with raspberry jam, then re-rolled and dusted with confectioners' sugar. The result is a moist cake with a smooth, fruity center and a tender crumb that holds together well.
The cake's balance of sweet and tart from the raspberry jam makes it suitable as a dessert or afternoon treat alongside tea or coffee. Its thin, flexible structure allows easy slicing into spiraled servings showcasing the vibrant filling.
To prevent sticking, the pan must be generously buttered and lined with parchment paper also buttered, ensuring the delicate cake releases cleanly. Leftovers keep best at room temperature for a few days or refrigerated up to almost a week, wrapped or covered to maintain moisture. This roll may also be frozen up to a month, thawing to room temperature before serving for optimal texture and flavor.
Ingredients
- 3 egg large
- 1 cup sugar
- ⅓ cup water
- 1 ½ teaspoon vanilla
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- confectioners' sugar for rolling and sprinkling
- 1 cup raspberry jam or jelly; or more
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
- Line and butter the jelly roll pan with parchment paper to prevent sticking.
- Roll the cake while still hot and pliable to avoid cracks.
- Store leftovers wrapped at room temperature for 2-3 days or in the fridge for up to 5-6 days.
- Freeze wrapped well for up to one month and thaw at room temperature before serving.
- Serve at room temperature for best flavor and texture, but it can also be enjoyed chilled or gently warmed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
