Raspberry Preserve Jelly Roll

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Jelly rolls have always been my weakness. I can't ever seem to say no to a good jelly or cream roll. This recipe always produces a roll cake that is light, spongy and moist. Slather that with a generous layer of Raspberry preserves and a hidden strip of nutella and we have ourselves a definite winner. Strawberry jam always works well with the roll cake, but the raspberry preserves add a really wonderful tart contrast to the lightly sweet roll cake.
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Recipe
Foolproof Jelly Roll Cake
3/4 cup APF
1 tsp Baking Powder
1/4 tsp salt
5 eggs
3/4 cup sugar
1/2 tsp vanilla
1 +1/4 cup jam
Powdered Sugar
Directions:
1.) Preheat oven to 350 degrees Fahrenehit. Grease an 18 by 13 inch baking sheet, line with parchment paper and grease parchment paper.
2.) Whisk flour, baking powder and salt in a bowl.
3.) In a separate bowl, whip eggs on medium-high, gradually adding in sugar and vanilla for about a minute. Whip mixture for 4-8 more minutes until mixture is thick and volumous.
4.)Fold in flour mixture into egg mixture.
5.)Spread batter evenly in prepared pan.
6.) Bake for 12-17 minutes, rotating pan halfway through baking.
7.)Remove cake by loosening edges, flipping cake onto a clean towel covered in powdered sugar and roll the cake into a log shape. Let cake cool for 15 minutes.
8.) Unroll cake and slather jam or desired filling on cake and reroll cake.


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