Printed Raspberry/Rhubarb Jelly Roll – a delicious recipe with butter, powdered sugar, egg whites, flour, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare the decorating batter. Mix softened butter and sugar, add egg white and flour.
2
Add the food dye. Mix well, until incorporated.
3
On a baking sheet lined with parchment paper or silicone sheet, draw small motifs using a pastry bag.
4
Freeze for 1 hour.
5
Preheat oven to 180 degrees Celsius.
6
Prepare the cake. Whisk the eggs with sugar until fluffy.
7
Add the flour and mix.
8
Pour the batter on the frozen baking sheet and completely covering decorations.
9
Bake for 10 minutes.
10
Remove from the oven, unmold the cake and roll it in a damp cloth (drawings on top)
11
Let cool.
12
Carefully unroll the cake and spread the jam (roll up tightly).
13
Wrap with plastic and refrigerate until set.
285
kcal
Calories
7
g
Fat
45
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 11/16 tablespoon softened butter, 1 1/3 tablespoons powdered sugar, 2/3 tablespoon egg whites, 1 1/4 tablespoons flour, and more.
Yes, Printed Raspberry/Rhubarb Jelly Roll falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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