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Almond Jelly Roll With Raspberry Filling Recipe
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Almond paste||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Teaspoon|
|All purpose flour||3 Ounce|
|Baking powder||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Powdered sugar||1⁄2 Cup (8 tbs), divided|
|Seedless raspberry jam||2⁄3 Cup (10.67 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
Calories 392 Calories from Fat 106
% Daily Value*
Total Fat 12 g18.7%
Saturated Fat 4.5 g22.7%
Trans Fat 0 g
Cholesterol 126.5 mg
Sodium 211.4 mg8.8%
Total Carbohydrates 64 g21.4%
Dietary Fiber 1.1 g4.3%
Sugars 40.6 g
Protein 6 g11.8%
Vitamin A 2.4% Vitamin C 0.03%
Calcium 9.7% Iron 7.4%
*Based on a 2000 Calorie diet
Preheat oven to 3500.
To prepare cake, combine the granulated sugar and almond paste in a blender or food processor; process until well blended.
Coat a 15 x 10-inch jelly-roll pan with cooking spray.
Line bottom of pan with wax paper.
Coat paper well with cooking spray.
Dust with 2 teaspoons flour.
Weigh or lightly spoon 2/3 cup flour into dry mea: suring cups, and level with a knife.
Combine flour, baking powder, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk.
Place eggs in a large bowl; beat with a mixer at high speed until pale and fluffy (about 4 minutes).
Cradually add granulated sugar mixture and vanilla, beating at medium speed until smooth (about 3 minutes).
Sift half of flour mixture over egg mixture; fold in.
Repeat procedure with remaining flour mixture.
Spread batter evenly into prepared pan.
Bake at 350° for 10 minutes or until cake springs back when touched lightly in center.
Loosen the cake from sides of pan, and turn out onto a dish towel dusted with 2 tablespoons powdered sugar; carefully peel off wax paper.
Sprinkle cake with 2 tablespoons powdered, sugar; cool 1 minute.
Starting at narrow end, roll up cake and towel together.
Place, seam side down, on a wire rack; cool completely (about 30 minutes)! 6.
Unroll cake carefully, andremove towel.
.Spread raspberry jam over cake, leaving.1/2-inch,margin around the outside edges.
Reroll cake, and place, seam side down, on a platter 7.
Place cream and 1/4 cup powdered sugar in a medium bowl; beat with a mixer at high speed until stiff peaks form.
Cut cake into 8 slices with a serrated knife.
Top each slice with whipped cream and raspberries, if desired.