Taste of Home
Raspberry-Almond Jelly Roll
TOTAL TIME: Prep: 20 min. + cooling Bake: 15 min.
YIELD: 10 servings.
With a whipped cream, almond and raspberry filling, the lovely swirled slices taste as good as they look. —Gloria Warczak, Cedarburg, Wisconsin
Ingredients
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3 large eggs
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1 cup sugar
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1/3 cup water
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1-1/2 teaspoons almond extract, divided
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1-1/2 teaspoons vanilla extract, divided
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3/4 cup cake flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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2 cups heavy whipping cream
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3/4 cup confectioners' sugar
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1-1/4 cups slivered almonds, toasted and divided
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2/3 cup seedless raspberry jam
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Fresh raspberries and mint leaves, optional
Directions
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1.
Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease paper; set aside.
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2.
Beat eggs 3 minutes. Gradually add granulated sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Stir in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. In another bowl, combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
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3.
Bake until cake springs back when lightly touched, 12-15 minutes. Cool 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.
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4.
Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form. Refrigerate half of the whipped cream. Chop 1 cup almonds; fold into remaining cream. Unroll cake; spread with jam to within 1/2 in. of edges. Top with almond mixture.
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5.
Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining whipped cream. Refrigerate, covered, about 1 hour. Top with remaining almonds; serve, if desired, with raspberries and mint.
Nutrition Facts
1 slice: 472 calories, 26g fat (12g saturated fat), 129mg cholesterol, 137mg sodium, 55g carbohydrate (43g sugars, 2g fiber), 7g protein.
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