Raspberry-Almond Jelly Roll

Name: Raspberry-Almond Jelly Roll
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 servings
Ingredients: 3 large 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 slivered almonds, toasted and divided; 2/3 cup seedless raspberry jam; Fresh raspberries and mint leaves, optional

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 20 min. + cooling Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Gloria Warczak

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 02, 2022

With a whipped cream, almond and raspberry filling, the lovely swirled slices taste as good as they look. —Gloria Warczak, Cedarburg, Wisconsin

TEST KITCHEN APPROVED

Raspberry-Almond Jelly Roll

2 Reviews Add your review

Yield:10 servings

Prep:20 min

Cook:15 min

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Ingredients

3 large 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 slivered almonds, toasted and divided
2/3 cup seedless raspberry jam
Fresh raspberries and mint leaves, optional

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Directions

1
Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease paper; set aside.

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.
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.
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.
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.