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Raspberry-Almond Jelly Roll Recipe
Raspberry-Almond Jelly Roll Recipe photo by Taste of Home

Raspberry-Almond Jelly Roll Recipe

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Gloria Warczak of Cederburg,Wisconsin. "With a whipped cream, almond and raspberry filling, the lovely swirled slices taste as good as they look."
TOTAL TIME: Prep: 20 min. + cooling Bake: 15 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + cooling Bake: 15 min.
MAKES: 10 servings

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1-1/2 teaspoons almond extract, divided
  • 1-1/2 teaspoons vanilla extract, divided
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream
  • 3/4 cup confectioners' sugar
  • 1-1/4 cups blanched slivered almonds, toasted, divided
  • 2/3 cup seedless raspberry jam
  • Fresh raspberries and mint, optional

Nutritional Facts

1 serving (1 slice) equals 472 calories, 26 g fat (12 g saturated fat), 129 mg cholesterol, 137 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in the water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
  2. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  3. Meanwhile, in a large bowl, beat the cream, confectioners' sugar and remaining extracts until soft peaks form. Place half of the whipped cream in another bowl and refrigerate. Chop 1 cup almonds; fold into remaining cream. Unroll cake; spread with jam to within 1/2 in. of edges. Top with almond mixture.
  4. Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining whipped cream. Cover and refrigerate for 1 hour. Garnish with remaining almonds, raspberries and mint if desired. Yield: 10 servings.
Originally published as Raspberry-Almond Jelly Roll in Country Woman January/February 2001, p40

Nutritional Facts

1 serving (1 slice) equals 472 calories, 26 g fat (12 g saturated fat), 129 mg cholesterol, 137 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Raspberry-Almond Jelly Roll(1)

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MY REVIEW
Reviewed Feb. 11, 2011

Lovely and delicious. Plan to make again for Valentine's Day. Will add some fresh berries with the jam to brighten the flavor. Always get recipe requests when I serve this.

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