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Cream Filled Raspberry Roll Recipe
|Granulated sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Cake flour/3/4 cup all-purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Raspberry jelly||1⁄2 Cup (8 tbs)|
|White frosting||1 Cup (16 tbs)|
|Raspberry gelatin||1 Tablespoon|
Calories 785 Calories from Fat 295
% Daily Value*
Total Fat 34 g52.7%
Saturated Fat 22.1 g110.5%
Trans Fat 0 g
Cholesterol 105.7 mg
Sodium 304.7 mg12.7%
Total Carbohydrates 116 g38.6%
Dietary Fiber 8.7 g34.9%
Sugars 83.5 g
Protein 9 g17.7%
Vitamin A 2.5% Vitamin C 3.9%
Calcium 10.5% Iron 12.7%
*Based on a 2000 Calorie diet
Line jelly roll pan, 15xl0xl-inch, with waxed paper, grease.
Beat eggs in small mixer bowl on high speed until very thick and lemon colored, 3-5 minutes.
Pour eggs into large mixing bowl; gradually beat in granulated sugar.
On low speed, blend in water and vanilla.
Gradually add flour, baking powder, and salt, beating just until batter is smooth.
Pour into pan, spreading batter to corners.
Bake until wooden pick inserted into center comes out clean, 12-15 minutes.
Loosen cake from edges of pan; immediately invert onto towel generously sprinkled with powdered sugar.
Carefully remove wax paper; trim stiff edges of cake, if necessary.
While hot, roll cake and towel from narrow end.
Cool on wire rack at least 30 minutes.
Unroll cake; remove towel.
Beat jelly with fork just enough to soften; spread over cake.
Carefully spread a layer of Fluffy White Frosting over jelly; roll up.
Place coconut in a small jar (about 2/3 cup) with 1 tablespoon gelatin powder and shake to color coconut.
Spread about 1/3 cup jelly over rolled up jelly roll and sprinkle coconut on top.