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
- 1⁄4 cup cold water
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1⁄8 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 400°F 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 to 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.