Raspberry Jelly Roll
A delightful sponge cake roll is made by baking a thin layer, then rolling it with a sweet jam filling.
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Instructions
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Preheat oven to 375 F.
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Line and grease a jelly roll pan.
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Beat eggs with an electric mixer until very thick and lemon colored (about 5 minutes).
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Gradually beat in granulated sugar, then water and vanilla extract on low speed.
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Gradually add flour, baking powder, and salt; beat until the batter is smooth.
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Pour batter into the prepared pan, spreading evenly to all corners.
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Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
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Meanwhile, generously sprinkle a clean tea towel with confectioners' sugar.
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Immediately invert the baked cake onto the sugared tea towel.
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Carefully remove the parchment paper, trim any stiff edges if necessary, then roll the hot cake and towel from the narrow end.
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Cool on a wire rack for at least 30 minutes.
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Unroll the cooled cake, remove the towel, spread jam over the cake, and re-roll.
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Sprinkle with confectioners' sugar before serving, or refrigerate until ready.