Raspberry-Almond Jelly Roll Recipe

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

Read Reviews
4 1 2
Publisher Photo
Gloria Warczak of Cederburg,Wisconsin. "With a whipped cream, almond and raspberry filling, the lovely swirled slices taste as good as they look."
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 15 min.

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 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

Directions

In a mixing bowl, beat eggs until light and fluffy. Gradually bet in sugar. Beat in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. Combine flour, baking powder and salt; beat into egg mixture until smooth. Line a greased 15-in. x 10-in. x 1-in. baking pan with greased waxed paper. Spread batter evenly in pan.
Bake at 375° for 12-15 minutes or until the cake springs back when lightly touched. Cool in pan on a wire rack for 15 minutes. Turn 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 for 30 minutes.
Meanwhile, beat 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. Spread with almond mixture. Reroll. Place, seam side down, on a serving plate. Frost with chilled whipped cream. Garnish with remaining almonds and raspberries and mint if desired. Yield: 10 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Raspberry-Almond Jelly Roll in Country Woman January/February 2001, p40

Nutritional Facts

1 slice: 472 calories, 26g fat (12g saturated fat), 129mg cholesterol, 137mg sodium, 55g carbohydrate (43g sugars, 2g fiber), 7g protein.

  • 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 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
  1. In a mixing bowl, beat eggs until light and fluffy. Gradually bet in sugar. Beat in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. Combine flour, baking powder and salt; beat into egg mixture until smooth. Line a greased 15-in. x 10-in. x 1-in. baking pan with greased waxed paper. Spread batter evenly in pan.
  2. Bake at 375° for 12-15 minutes or until the cake springs back when lightly touched. Cool in pan on a wire rack for 15 minutes. Turn 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 for 30 minutes.
  3. Meanwhile, beat 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. Spread with almond mixture. Reroll. Place, seam side down, on a serving plate. Frost with chilled whipped cream. Garnish with remaining almonds and raspberries and mint if desired. Yield: 10 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Raspberry-Almond Jelly Roll in Country Woman January/February 2001, p40

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sipper User ID: 3152320 90770
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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