Saturday, November 20, 2010

Raspberry Jelly Roll

My mother was telling me how my Dad was remembering how his mother
would make him Raspberry Jelly Rolls in Lithuania growing up. 
I decided to surprise with once of his favorite treats.
It's surprisingly easy to make and you can use any kind of filling
imaginable.  Next time I'm thinking of using a cream filling with
fresh berries or even trying my hand a Buche de Noel of the Holidays.

Jelly Roll Recipe

Recipe Ingredients
3 eggs
cup granulated sugar
1/3 cup water
1 tspn vanilla
3/4 cup all-purpose
1 tspn baking powder
1/4 tspn salt
Powdered Confectioner's sugar - for dusting
2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)

Heat oven to 375 deg F. Line a baking pan, preferably (15 × 10 × 1) inches, with cooking parchment paper or aluminum foil. Spray with non-stick cooking spray.

Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick and lemon colored. Gradually beat in the granulated sugar. Beat in water and vanilla on low speed. Finally add the flour, baking powder and salt, beating just until batter is smooth. Pour into the prepared pan, spreading out well to form a thin even layer.

Bake for 12 to 15 minutes (NOT MORE) until toothpick inserted in center comes out clean. Spread a clean kitchen towel on the platform and sprinkle some powdered sugar on it. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel. Carefully remove the paper from the top. Trim off the hard edges of the cake, and while its hot, carefully roll cake lengthwise from one end to the other. Keep the roll as tight as possible, butapply very little pressure so as not to crack the cake a lot. A few cracks are normal, so don't worry. it is going to be covered withfrosting later! Now refrigerate the rolled cake for 40 mins to an hour. (This was the only change I made from the About recipe video)

Remove the cake from fridge and unroll it gently and remove the towel. Beat the raspberry jelly/jam slightly to soften; it's better to use a spreadable jelly. Now spread it evenly over the cake. Do NOT use a lot of jelly as it would ooze out of the cake once you finish rolling it up again.

Now again roll up the cake, which should be fairly easier this time. If you are not ready to serve, place it in the fridge again, so it becomes a bit harder and easier to slice. When ready to serve, place it on a serving dish, with the seams facing down. Sprinkle generously with confectioners sugar, making sure you cover all the flaked ends or cracks and edges that you incurred while rolling it up. You can even cover the whole cake with chocolate icing or any other frosting. Gently slice at a 30deg angle to form beautiful raspberry swiss rolls.

Thank you to Mansi at Fun and Food for sharing her recipe.

I've prepare my pan and poured in the batter

I flipped the cake onto a tea towel with powder sugar.

Wrapping the cake up.

Cooling for at least 20 to 30 minutes

Unwrapping the roll carefully.

Filling and re rolling the cake.

Once the cake is completed rolled trim off the edges with a serrated knife. Using a serrated
knife will allow you to cut through the cake easily. Don't forget to trim the edges....

Here is the end result!!!

Happy Baking!!!

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