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Raspberry-Almond Jelly Roll

 Raspberry-Almond Jelly Roll
Gloria Warczak of Cederburg,Wisconsin. "With a whipped cream, almond and raspberry filling, the lovely swirled slices taste as good as they look."
10 ServingsPrep: 20 min. + cooling Bake: 15 min.


  • 3 eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1-1/2 teaspoons McCormick® Pure Almond Extract, divided
  • 1-1/2 teaspoons McCormick® Pure 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


  • 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.
  • Bake at 375° for 12-15 minutes or until cake springs back when
  • lightly touched. Cool for 5 minutes. Invert onto a kitchen towel

2 of 2

Raspberry-Almond Jelly Roll (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.