Raspberry Jelly Roll Recipe
Make Raspberry Jelly Roll Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Filling
Topping
Method
Preparing the Cake
- 1
Preheat the oven
Preheat your oven to 375°F (190°C) and line a 15x10 inch jelly roll pan with parchment paper.
- 2
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- 3
Beat eggs
In a large bowl, beat the eggs until they are light and frothy. Add the vanilla extract and milk, and mix until combined.
- 4
Combine mixtures
Gradually add the dry ingredients to the egg mixture, folding gently until just combined. Be careful not to overmix.
- 5
Bake the cake
Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the cake
Remove the cake from the oven and let it cool in the pan for 5 minutes. Then, invert it onto a clean kitchen towel dusted with powdered sugar.
Preparing the Filling
- 7
Spread the jam
Once the cake has cooled slightly, spread the raspberry jam evenly over the surface of the cake.
- 8
Add raspberries
Sprinkle fresh raspberries over the jam, pressing them gently into the jam.
Rolling the Cake
- 9
Roll the cake
Starting from one end, carefully roll the cake up tightly using the towel to assist you. Be gentle to avoid cracking.
- 10
Let it cool
Once rolled, place the cake seam-side down on a wire rack and let it cool completely.
Preparing the Topping
- 11
Whip the cream
In a mixing bowl, combine the heavy cream and vanilla extract. Whip until soft peaks form.
- 12