Raspberry Jelly Roll Recipe 55 Recipes

RASPBERRY JELLY

Steps:

• Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
• In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
• Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

RASPBERRY-ALMOND JELLY ROLL

Steps:

• Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease paper; set aside., 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. , 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., 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. , 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.

RASPBERRY JELLY ROLL

Steps:

• Preheat oven to 375°F (190°C).
• Line with parchment paper or grease and flour a 15x10 inch (40x25cm) rimmed baking sheet.
• In bowl, beat egg whites with cream of tartar.
• Gradually add ¼ cup (60 ml) of the sugar, one tablespoon at a time.
• Beat until stiff peaks form; set aside.
• In large bowl, beat egg yolks with remaining sugar until pale and thick, about 3 minutes. Mix in vanilla extract.
• In small bowl, mix flour, baking powder and salt.
• Alternate folding the egg whites and the flour into the egg yolks, trying to keep as much air in the batter as possible.
• Pour batter into the pan and spread evenly.
• Bake for 12 to15 minutes until top is golden brown.
• Lay a clean tea towel on a countertop and dust with 2 tbsp (30 ml) of icing sugar.
• Remove cake from oven. Using a knife, loosen edges of cake and invert onto towel. Remove pan and peel off paper.
• Immediately roll up the cake with the towel starting at the short edge.
• Let cool on rack. (Store like this for up to one day or roll in wax paper, wrap in foil and freeze for 2 weeks).
• Whip the whipping cream with the sugar until stiff. Set aside.
• Cut raspberries in half. If using frozen, thaw and drain. Set aside.
• Carefully, unroll the cooled cake. Do not force to lay flat.
• Spread jam on cake.
• Spread whipped cream on cake, leaving a 1½ inch (3.7 cm) margin on the short side that will be rolled up last.
• Sprinkle cut raspberries on top of whipped cream.
• Gently re-roll the cake without the tea towel.
• Place seam side down on a serving plate.
• Sprinkle with remaining icing sugar.
• Cover and refrigerate for 2 hours.
• Use a serrated knife to cut slices. Serve with raspberries and whipped cream.

RASPBERRY SWIRL JELLY ROLL

Steps:

• Preheat oven to 350 degrees. Butter bottom and sides of an 11-by-17-inch rimmed baking sheet. Line pan with parchment paper and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 3/4 cup granulated sugar, vanilla, and salt on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
• Place remaining egg whites in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons granulated sugar; continue whisking until stiff and glossy, about 1 minute more.
• Fold egg-white mixture into egg-yolk mixture. In three additions, sift reserved flour mixture into egg mixture, folding to combine after each addition. Transfer batter to prepared baking sheet, smoothing top with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
• Run a knife around the sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Lightly dust with confectioners' sugar using a sieve. Using the towel and starting at a short end, roll up cake and towel. Let cool completely, seam side down.
• Unroll cake. Whip cream until soft peaks form; mix in jam. Spread on top of cake, leaving a 1/2-inch border. Starting at a short end, roll up cake without towel. Wrap jelly roll cake in towel. Transfer to baking sheet, seam side down to maintain cylindrical shape. Refrigerate at least 30 minutes and up to 3 hours. Dust with confectioners' sugar before slicing and serving.

RASPBERRY JELLY ROLL

Steps:

• Preheat the oven to 375°F Line an 18" x 13" half-sheet pan with parchment or aluminum foil, and grease the parchment or foil.
• Beat the eggs and salt at high speed until they're foamy.
• Gradually add the sugar, beating till thick and light-colored, about 3 minutes at high speed of an electric or stand mixer.
• Gently mix in the water and vanilla.
• Stir in the flour, scraping the bowl to make sure the mixture is thoroughly combined.
• Pour the batter into the prepared pan, making sure it spreads into the corners.
• Bake the cake till it's a light golden brown, and a cake tester inserted into the center comes out clean, about 16 minutes.
• While the cake is baking, generously sprinkle confectioners' sugar on a smooth dish towel (not terry cloth) larger than 18" x 13". Gently rub/spread the sugar to cover the surface of the towel.
• Remove the cake from the oven, and turn the pan over onto the towel. Lift off the pan.
• Peel off the parchment or foil. Starting with a short end, gently roll the warm cake and towel into a log.
• Let the wrapped cake cool for 30 minutes, or until it's completely cool.
• Unroll the cooled cake, and lift it off the towel onto a clean work surface.
• Stir the jam till any lumps have smoothed out, and it's soft enough to spread easily. Spread it over the cake.
• Roll the cake up, again starting with a short end. Roll fairly tight without squashing; you may see excess jam oozing off the edge when you get to the end. That's OK; just scrape it off and use it on your toast.
• Sprinkle the cake heavily with confectioners' sugar.
• Let the cake set for an hour or so before serving. For prettiest slices, cut off each ragged end, and serve in 1" slices. A garnish of fruit, sauce, or whipped cream is always welcome.

RASPBERRY JELLY ROLL RECIPE - (5/5)

Steps:

• Preheat oven to 375. Line jelly roll pan (cookie sheet with sides) with aluminum foil, waxed or parchment paper; grease paper. Put a clean dish towel on counter and sprinkle really well with powdered sugar .. Beat eggs about 5 min. or until very thick and lemon colored (don't underbeat). Gradually add sugar. Blend in water & vanilla. Gradually add dry ingredients, beating until smooth. Pour into prepared pan, spreading to the edges. Bake 12-15 min. or until springly and center iscooked. Loosen cake from pan; flip (invert) onto sugared dish towel. Carefully remove foil/paper. While hot, roll cake and towel (from narrow end). Cool completely. Unroll cake, remove towel (?? did you need THAT instruction?) Spread with jam .. or whipped cream mixture (very stiff, beaten with sugar in it) and sprinkle with berries. Carefully roll back up. If it's a jelly roll, sprinkle with powdered sugar. If it's a berry roll, put extra whipped cream and berries on top

JELLY ROLL

Steps:

• Beat eggs until thick. Gradually beat in remaining ingredients.
• Pour into jelly roll pan and bake at 350 degrees for 12 - 15 minutes.
• While jelly roll is baking, lay out a clean linen dish towel and sift about 1/2 cup of confectiones sugar onto it.
• Do not let jelly roll cool after taking out of the oven. Immediately turn out onto the prepared dish towel. Spread with favorite jam or jelly and use towel to help roll into a log shape. Trim ends. The powdered sugar will have stuck to jelly roll. Let cool and serve.