Raspberry-Almond Jelly Roll

Total Time

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


10 servings

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


  • 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


  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.

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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