Almond Jelly Roll With Raspberry Filling Recipe
Ingredients
| Granulated Sugar | 3/4 Cup (16 tbs) (CAKE:) | |
| Almond paste | 1/2 Cup (16 tbs) (CAKE:) | |
| Cooking spray | ||
| All purpose flour | 2 Teaspoon (CAKE:) | |
| All purpose flour | 3 Ounce (CAKE:) | |
| Baking powder | 1 Teaspoon (CAKE:) | |
| Salt | 1/2 Teaspoon (CAKE:) | |
| Eggs | 4 Large (CAKE:) | |
| Vanilla extract | 1 Teaspoon (CAKE:) | |
| Powdered sugar | 1/2 Cup (16 tbs), divided (CAKE:) | |
| 2/3 cup seedless raspberry jam | ||
| Whipping cream | 1/2 Cup (16 tbs) (REMAINING INGREDIENTS:) | |
| Powdered sugar | 1/2 Cup (16 tbs) (REMAINING INGREDIENTS:) | |
Directions
1.
Preheat oven to 3500.
2.
To prepare cake, combine the granulated sugar and almond paste in a blender or food processor; process until well blended.
Set aside.
3.
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.
4.
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.
5.
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.
Preheat oven to 3500.
2.
To prepare cake, combine the granulated sugar and almond paste in a blender or food processor; process until well blended.
Set aside.
3.
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.
4.
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.
5.
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.
Chef
