Raspberry Jelly Roll
A jelly roll may be an old-fashioned dessert, but it never seems to go out of style. The elegant pinwheel slices look festive, and fillings can include a wide range of jams, creams, and custards. Try chocolate-hazelnut spread for a different treat.
Serves: 8Hands-on: 30 minutesTotal: 45 minutesDifficulty: Easy
- 3 large eggs
- ¼ cup cold water
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ⅛ tsp. salt
- 1 tsp. vanilla extract
- 1 cup seedless raspberry preserves or jelly
- 1 Tbsp. confectioners’ sugar
- In a large bowl, combine eggs with water and granulated sugar. Beat on medium speed until thick and frothy.
- Combine flour, baking powder, and salt. Sift into the egg mixture and beat until blended well. Mix in vanilla.
- Grease a baking sheet, line with waxed paper, and butter paper. Pour batter over paper and bake at 400ºF for 15 minutes.
- While cake is baking, spread a clean, lint-free tea towel on a clean surface. Cover the towel with waxed paper. Sprinkle confectioners’ sugar over the paper. Remove cake from oven and let stand for 1–2 minutes. Carefully turn the hot cake onto sugared waxed paper.
- Spread cake with preserves or jelly. Using towel and paper as rolling aids, slowly roll cake over on itself into a log. Leave rolled cake wrapped in towel and paper until cooled. Remove towel and waxed paper carefully and trim ends if needed to make neat appearance.