Raspberry-Almond Jelly Roll Recipe

Name: Raspberry-Almond Jelly Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 1 cup sugar; 1/3 cup water; 1-1/2 teaspoons almond extract, divided; 1-1/2 teaspoons vanilla extract, divided; 3/4 cup cake flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 cups heavy whipping cream; 3/4 cup confectioners' sugar; 1-1/4 cups slivered almonds, toasted and divided; 2/3 cup seedless raspberry jam; Fresh raspberries and mint leaves, optional

Servings: persons

3 large eggs
1 cup sugar
1/3 cup water
1-1/2 teaspoons almond extract, divided
1-1/2 teaspoons vanilla extract, divided
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups heavy whipping cream
3/4 cup confectioners' sugar
1-1/4 cups slivered almonds, toasted and divided
2/3 cup seedless raspberry jam
Fresh raspberries and mint leaves, optional

1
Preheat oven to 375u00b0. Line a greased 15x10x1-in. baking pan with waxed paper. Grease paper; set aside.
2
Beat eggs 3 minutes. Gradually add granulated sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Stir in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. In another bowl, combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
3
Bake until cake springs back when lightly touched, 12-15 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4
Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form. Refrigerate half of the whipped cream. Chop 1 cup almonds; fold into remaining cream. Unroll cake; spread with jam to within 1/2 in. of edges. Top with almond mixture.
5
Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining whipped cream. Refrigerate, covered, about 1 hour. Top with remaining almonds; serve, if desired, with raspberries and mint.

1301

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 large eggs, 1 cup sugar, 1/3 cup water, 1-1/2 teaspoons almond extract, divided, and more.

Yes, Raspberry-Almond Jelly Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry-Almond Jelly Roll

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