Description
This jelly roll recipe with raspberry spiral dusting features a light, tender sponge cake swirled with vibrant raspberry jam, finished with a delicate dusting for an elegant, family-friendly dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs, separated, at room temperature
- 1 cup raspberry jam (seedless suggested)
- 0.5 cup powdered sugar
Instructions
- Prepare Pan: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper (extending over sides for easy lifting). Lightly grease the parchment paper.
- Beat Egg Yolks: In a large mixing bowl, beat egg yolks with 0.5 cup granulated sugar until pale yellow, thick, and forming ribbons.
- Mix Dry Ingredients: In a separate, smaller bowl, whisk together 1 cup all-purpose flour.
- Fold In Yolks: Gently fold the flour into the egg yolk mixture using a spatula, mixing until just combined and no dry streaks remain.
- Beat Egg Whites: Using a clean, dry bowl and electric mixer, beat egg whites on medium speed until soft peaks form. Gradually add the remaining 0.5 cup granulated sugar, increasing speed to high until stiff, glossy peaks form.
- Combine Gently: Carefully fold one-third of the beaten egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites until no streaks of white or yellow remain.
- Bake: Spread the batter evenly into your prepared 10×15-inch jelly roll pan. Bake for 10-12 minutes until the top is light golden brown and the cake springs back lightly when touched in the center.
- Prepare For Rolling: While the cake is still hot from the oven, immediately invert it onto a clean kitchen towel that has been generously dusted with powdered sugar. Carefully peel off the parchment paper.
- Roll While Warm: Starting from a short end, carefully roll the cake and the towel together into a tight spiral. Allow this rolled cake to cool completely, seam-side down, on a wire rack (about 30-60 minutes).
- Fill And Roll Again: Once completely cool, gently unroll the cake. Spread the raspberry jam evenly over the entire surface, leaving a small, clean border. Reroll the cake without the towel, maintaining a tight spiral.
- Final Dusting And Chill: Place the finished jelly roll seam-side down on your chosen serving platter. Dust generously with powdered sugar. Chill for at least 30 minutes before slicing.
Notes
For best volume, ensure eggs are at room temperature. Use a good quality, seedless jam for the smoothest experience. If cake cracks, ensure you roll it while still warm and avoid overbaking. If cake is sticky, generously dust the towel with powdered sugar before inversing. Chilling the jelly roll for at least 30 minutes firms up the cake and jam, making for cleaner cuts.
- Prep Time: 28 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 90 g)
- Calories: 280 calories
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg