Raspberry Preserve Jelly Roll


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.

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
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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