PEAR-RASPBERRY JELLY ROLL SHORTCAKES
Categories Pear-Raspberry Jelly Roll Shortcakes pear raspberry Jelly roll jelly roll shortcake jelly roll shortcake pear raspberry pear raspberry shortcake pear shortcake raspberry shortcake pear jelly roll shortcake raspberry jelly roll shortcake
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Topping: Toss pears and sugar in a bowl; stir in raspberries. Refrigerate.
- Jelly Roll: Heat oven to 400°F. You'll need a 15 1/2 x 10 1/2 x 1-in. jelly roll pan coated with nonstick spray; line with wax paper. Coat paper with nonstick spray; dust with 1 Tbsp cake flour. In small bowl, whisk remaining 1⁄2 cup flour and baking powder.
- In large bowl with mixer on medium-high speed, beat egg whites until soft peaks start to form. Gradually beat in 1⁄2 cup of the sugar. At high speed, continue to beat whites until stiff yet billowy peaks form.
- In a medium bowl, beat egg substitute with remaining 1⁄4 cup sugar 3 minutes, until lightened in color. Add vanilla. At low speed, beat in half of the flour mixture; fold into egg whites with remaining flour mixture and ginger. Spread in prepared pan. Bake 12 minutes, or until top springs back when pressed. Let cool on rack 2 minutes.
- Dust a clean kitchen towel with confectioners' sugar. Loosen cake from sides of pan; invert cake onto towel. Remove pan; peel off paper. Starting from a short end, roll up cake in towel; place seam-side down on rack and cool completely, about 30 minutes.
- Scrape preserves through mesh sieve to remove seeds. Unroll cake; spread with preserves. Reroll cake; place seam-side down on cutting board. Trim ends of cake roll.
- To serve, place a 1⁄2-inch slice jelly roll on a plate. Top with 1⁄4 cup fruit and 2 Tbsp whipped topping. Lean another slice against stack. Dust with confectioners' sugar.
Nutrition Facts : Calories 191 calories
PEAR RASPBERRY JAM
I give this sweet and tangy jam as a Christmas gift. In this part of the country, pears and raspberries are in plentiful supply, but frozen berries work just as well.
Provided by Taste of Home
Time 20m
Yield 6 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine the first five ingredients; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.
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