Raspberry-Chocolate Jelly Roll Cake


-4 eggs, separated
-3/4 cup sugar
-1 tablespoon vanilla
-3/4 cup cake flour, sifted
-3/4 teaspoon baking powder
-1/4 teaspoon salt

-1 cup raspberry jam, stirred well
-1 cup chopped chocolate

Jelly Roll Cake

1. Preheat oven to 400 degrees F
2. In a small bowl beat egg whites until stiff but not dry and set aside
3. In another bowl, beat the egg yolks until light
4. Gradually add the sugar and vanilla, and mix well
5. Sift together the flour, baking powder, and salt
6. Add the sifted flour mixture to the egg yolk mixture
7. Fold in the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper
8. Bake for 8 to 10 minutes or until the cake is golden
9. Gently peel wax paper off cake
10. Once cake has cooled, gently unroll and spread cake with jam and chocolate and re-roll
11. Refrigerate for few hours
12. Cut into thin slices and enjoy

Jelly Roll Cake


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