Raspberry Jelly Roll

Raspberry Jelly Roll
Servings: 8 Prep 20 mins

Ingredients

Jelly roll:
  • 1/4 cup confectioners sugar, plus more for dusting
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
Filling:
  • 1 container (8 ounces) mascarpone cheese or cream cheese
  • 2 tablespoons confectioners sugar
  • 1/3 cup seedless raspberry jam
  • 2 (6 ounces each) fresh raspberries

Make It

Jelly roll:

1. Heat oven to 375 degree F. Coat 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line with waxed paper; coat paper with spray. Dust a clean kitchen cloth with 2 tablespoons of confectioners sugar.

2. In a small bowl, whisk flour, baking powder and salt. In medium-size bowl, with electric mixer on medium speed, beat eggs for about 5 minutes until thick and lemon colored, gradually adding granulated sugar until well blended. Beat in vanilla. In 2 additions, fold in flour mixture until combined. Scrape batter into prepared pan, spreading evenly.

3. Bake at 375 degree F for 10 minutes until lightly golden and center springs back when lightly pressed. Cool in pan on rack for 5 minutes. Then, invert cake onto sugar-dusted cloth. Remove pan and waxed paper. Dust top of cake with another 2 tablespoons confectioners sugar. Beginning at a short end, roll up cake, enclosing towel (photo 1). Place cake, seam side down, on a cooling rack. Cool completely.

Filling:

4. In a small bowl, stir together mascarpone and confectioners sugar. Unroll cake and spread with sweetened mascarpone. Top with raspberry jam, leaving a 1/4-inch border on the short ends. Beginning at a short end of cake, arrange rows of raspberries on cake (photo 2).

5. Carefully roll up cake without towel (photo 3). Cover with plastic wrap and refrigerate 1 hour. Dust with confectioners sugar before serving.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 286, Fat, total (g): 13, chol. (mg): 114, sat. fat (g): 6, carb. (g): 38, fiber (g): 1, pro. (g): 6, sodium (mg): 142, Percent Daily Values are based on a 2,000 calorie diet.