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Raspberry Jelly Roll

Raspberry Jelly RollJelly rolls are quick and easy dessert options perfect for impromptu parties or just to perk up an ordinary family meal. This particular recipe uses raspberry jelly or jam but you can use your fruit jam of choice like strawberry, apricot or pineapple! Here is an easy dessert recipe for Raspberry Jelly Roll.

3 large eggs
1 cup granulated sugar
1/3 cup water
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
confectioners' sugar, for rolling and sprinkling
3/4 cup raspberry jelly or any jam of your choice


Pre-heat oven to 375°. Line a 15 1/2- X 10 1/2- X 1-inch jelly roll pan with parchment or waxed paper and grease generously with baking spray.

In a bowl, beat the eggs with an electric mixer for about 5 minutes, or until very creamy and light yellow in color.

Gradually add in granulated sugar and continue beating until well-incorporated. Using low speed, beat in water and vanilla extract.

Combine the flour, baking powder and salt and gradually add into the egg mixture, beating just until batter is smooth and blended. Pour into pan and spread out evenly with spatula.

Bake for 12 to 15 minutes or until cake tester inserted in center comes out clean. Immediately loosen cake from edges of pan by gently pulling the parchment paper. Invert onto a tea towel generously sprinkled with confectioners' sugar. Carefully peel off the paper. Use knife to trim away any crusty edges, if necessary.

While still hot, carefully roll cake and towel from narrow end. Place the roll on wire rack and set aside to cool for at least 30 minutes. This step will prevent the cake from breaking when being rolled with the filling.

Unroll cake on a flat surface. Spread the jam or jelly over the cake and roll up the cake once again, this time without including the tea towel. Place roll in a platter and sprinkle with powdered sugar.

To store Raspberry Jelly Roll, cover in kitchen wrap and refrigerate.

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