Raspberry Coconut Jelly Roll Recipes

LEMON-COCONUT MATZO JELLY ROLL

Steps:

• Preheat the oven to 350 degrees F. Make the cake: Brush a rimmed 11-by-17-inch baking sheet with vegetable oil and line with parchment paper. Oil the parchment and dust with potato starch, tapping out any excess.
• Spread the coconut on a separate baking sheet; bake until lightly toasted, about 8 minutes. Let cool. Finely grind all but 1/4 cup coconut in a food processor; add the matzo meal and process until finely ground. Transfer to a large bowl and stir in the potato starch and salt.
• Combine 1/4 cup vegetable oil with the lemon zest and juice in a bowl; set aside. Put the eggs in their shells in a bowl and cover with hot tap water; let stand 5 minutes. Crack the eggs into a bowl; add the granulated sugar and beat with a mixer on medium-low speed until combined, 1 minute. Increase the speed to medium high and beat until thick and fluffy, 12 minutes. Fold the egg mixture into the matzo meal mixture with a rubber spatula until combined. Stir in the lemon-oil mixture until just combined. Spread the batter on the baking sheet; bake until the cake is golden and springs back when pressed, 18 to 20 minutes. Transfer to a rack and let cool 5 minutes in the pan; run a knife around the edge of the cake to loosen.
• Dust a kitchen towel with confectioners' sugar and invert the cake onto the towel. Peel off the parchment. Starting with a long side, carefully roll up the cake, using the towel to help you. Wrap the towel tightly around the rolled cake and let cool completely, about 15 minutes.
• Make the frosting: Put the egg whites, granulated sugar, lemon zest and juice, and salt in a heatproof bowl. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water); whisk until the sugar is dissolved, 3 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until thick, glossy and cool, 3 to 5 minutes.
• Assemble the cake: Unroll the cooled cake and spread with the raspberry jam. Reroll the cake, cover with the frosting and top with the reserved 1/4 cup coconut. Serve with raspberries.

RASPBERRY CAKE ROLL

Steps:

• Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon zest, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool., Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon zest. Serve chilled.

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 COCONUT JELLY ROLL

Steps:

• Preheat oven to 350 degrees. Line a 10 1/2" by 15 1/2" jelly roll pan with baking parchment and lightly coat with nonstick vegetable spray.
• Into a large bowl, sift the flour and baking powder together three times.
• In a mixing bowl, beat the egg yolks, vanilla, and 1/4 cup of the sugar together until thick, pale yellow and when drizzled, will hold a ribbon shape for 2 seconds on the surface. This should take about 5 minutes.
• Fold in the flour mixture.
• In another clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy and foamy. With the mixer still running, sprinkle in the remaining 1/4 cup sugar and whisk until the egg whites hold very soft peaks (the consistency of shaving cream).
• In thirds, fold the egg whites into the egg yolk mixture. Spread the batter in the prepared pan and bake for 8 minutes, until barely golden. Set the pan on a rack to cool.
• Make the vanilla cream filling: With an electric mixer, beat together the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat at high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minute more.
• Run the tip of a knife around the edge of the cake to loosen it from the sides. Dust the surface with confectioners' sugar. Flip the cake onto a dry work surface. With a spatula, spread a 1/8" thick layer of vanilla cream over the cake. Mix the preserves and water until smooth, then carefully spread 1/3 of it in a very thin layer over the vanilla cream. Roll up tightly. Spread the rest of the preserves around the outside of the roll. Sprinkle the coconut on a cookie sheet. Roll the cake through the coconut to coat completely. Refrigerate for 1 hour to set, then trim the ends even.

COCONUT RASPBERRY COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam.
• Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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-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.