RASPBERRY JELLY ROLL (HIMBEER ROLLE)
A good looking dessert with refreshing raspberries and light cream.
Provided by Claire
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 300° F.
- Beat sugar and eggs until frothy, fold in flour and a pinch of salt until doughy. Spread the dough evenly and as thick as a finger on a lined baking tray. Bake it for 18 minutes.
- While it bakes, sprinkle a clean kitchen towel with sugar. Quickly topple the hot biscuit cake bottom onto the kitchen towel with sugar and roll the cake bottom in the sugar. Let cool down in this position. That way the cake bottom stays elastic and doesn't break once topped with cream and rolled.
- While the cake cools, prepare the cream for the filling. Soak gelatin in cold water. Stir Raspberry Jelly Extra in metal bowl until smooth. Whisk whipping cream until stiff. Squeeze water out of gelatin and put gelatin into a ladle. Pour over hot water and stir until gelatin has dissolved. Slowly add liquid gelatin to the almost stiff cream. Add the lemon juice. Fold cream carefully into the preserve. Carefully stir raspberries into cream.
- Heat Raspberry Fruit Spread until liquid and spread on the cake bottom. Let cool down briefly and spread raspberry cream on top. Roll back in shape and chill for about 3 hours.
JELLY ROLL
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
- Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
- Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
- Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
- Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 236 calories, Carbohydrate 54.9 g, Cholesterol 37.4 mg, Fat 1.2 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 127.7 mg, Sugar 41.8 g
JELLY ROLL
Simple almondy cake batter is baked and spread with raspberry jam and a thick layer of whipped cream before it's rolled, chilled, dusted with sugar, and sliced for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; coat with cooking spray. Dust with flour; tap out excess, and set aside. Stir flour, ground almonds, and salt in a bowl; set aside.
- Put eggs, yolks, and granulated sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
- Sift flour mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour butter down side of bowl; gently fold. Spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 7 to 8 minutes.
- Run a knife around sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Roll cake in towel, starting at a short end. Let cool completely, seam side down.
- Unroll cake. Spread with jam, leaving a 1/2-inch border. Whip cream until soft peaks form; spread over jam. Roll cake without towel, starting at a short end. Refrigerate 30 minutes (up to 3 hours). Serve dusted with confectioners' sugar.
RASPBERRY JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
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 JELLY ROLL
This recipe was featured in an email today from the www.kingarthurflour.com website. "A light, tender spongecake, filled with raspberry jam and showered with confectioners' sugar: this classic dessert refuses to go out of style. Substitute the jam or jelly of your choice; lemon curd makes a lovely filling, too." Pictures and step-by-step instructions are on the website - a "must see!"
Provided by senseicheryl
Categories Healthy
Time 36m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 229, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 187.2, Carbohydrate 47, Fiber 0.5, Sugar 35, Protein 4.3
RASPBERRY JELLY ROLL
You will love this raspberry jelly roll with fresh raspberries and a beautiful sponge cake rolled together with whipped cream.
Provided by Getty Stewart
Categories Dessert
Time 2h55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 261 kcal, Carbohydrate 36 g, Protein 4 g, Fat 11 g, Sodium 128 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
JELLY ROLL
This recipe is so easy my mother would let me make it when I was only 10. I love raspberry and apricot jam, so those two would be used most often. Sometimes I would use lemon curd just to mix things up a bit.
Provided by Nell Majeran
Categories Dessert
Time 30m
Yield 1 roll, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 121.5, Fat 1.3, SaturatedFat 0.4, Cholesterol 46.5, Sodium 97, Carbohydrate 24.8, Fiber 0.3, Sugar 16.8, Protein 2.6
RASPBERRY JELLY ROLL RECIPE - (5/5)
Provided by criscrossqz
Number Of Ingredients 13
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
STRAWBERRY JELLY ROLL
Delicious strawberry jelly roll.
Provided by Larry Sims
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 15 1/2x10 1/2x1-inch jelly roll pan with aluminum foil. Spray generously with cooking spray.
- Beat eggs in a small bowl with an electric mixer on high speed until very thick and lemon colored, about 5 minutes. Pour into a larger bowl and beat in sugar gradually. Beat in water and vanilla on low speed.
- Add flour, baking powder, and salt gradually, beating just until batter is smooth. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
- Remove cake from the oven. Immediately loosen cake from the edges of the pan and invert onto a kitchen towel. Carefully remove aluminum foil and trim off any stiff edges if needed.
- Sprinkle generously with powdered sugar and carefully roll the hot cake and towel from the narrow end. Place on a wire rack and cool for at least 30 minutes.
- Beat jelly slightly with a fork to soften.
- Unroll cake and remove towel. Spread jelly over the cake. Roll cake, transfer to a serving platter, and sprinkle with powdered sugar.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 45.3 g, Cholesterol 55.8 mg, Fat 1.6 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 128.4 mg, Sugar 36.8 g
More about "raspberry jelly roll recipe 55"
RASPBERRY JELLY ROLL RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (85)Total Time 30 minsCategory Dessert, CakeCalories 259 per serving
RASPBERRY SWEET ROLL RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
CLASSIC RASBERRY JELLY ROLL - THE HOME CHANNEL
From thehomechannel.co.za
OLD-FASHIONED JELLY ROLL RECIPE - SERIOUS EATS
From seriouseats.com
PEANUT BUTTER AND JELLY ROLLS RECIPE » LEELALICIOUS
From leelalicious.com
BEST CLASSIC RASPBERRY JELLY ROLL RECIPES | BAKE WITH ANNA …
From foodnetwork.ca
2.9/5 Servings 12-16
FESTIVE JELLY ROLL - BAKING FOR FRIENDS
From bakingforfriends.com
RASPBERRY JELLY ROLL RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RASPBERRY FILLED JELLY ROLL RECIPE FROM LANA’S COOKING
From lanascooking.com
RASPBERRY CREAM CHEESE SWEET ROLLS - I AM BAKER
From iambaker.net
RASPBERRY SWISS ROLL (STEP BY STEP) - EMMA DUCKWORTH BAKES
From emmaduckworthbakes.co.uk
EASY RASPBERRY SWEET ROLLS- NO YEAST! - THE BIG MAN'S WORLD
From thebigmansworld.com
COCONUT RASPBERRY JELLY ROLL - THERESCIPES.INFO
From therecipes.info
RASPBERRY SWEET ROLLS | NOURISHED ENDEAVORS
From nourishedendeavors.com
RASPBERRY ROLLS W/CREAM CHEESE FROSTING - IT'S ALWAYS AUTUMN
From itsalwaysautumn.com
RASPBERRY CINNAMON ROLLS - KITCHEN 335
From kitchen335co.com
ALMOND RASPBERRY JELLY ROLL – PENNA & CO.
From pennakitchen.com
RASPBERRY SWIRL JELLY ROLL - MY COUNTRY TABLE
From mycountrytable.com
BC RASPBERRY JAM ROLL - BC RASPBERRIES
From bcraspberries.com
JELLY ROLL - GOODCOOK
From goodcook.com
RASPBERRY ZINGER CAKE ROLL - THERESCIPES.INFO - THERECIPES
From therecipes.info
RASPBERRY JELLY ROLL - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
RASPBERRY SWEET ROLLS - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
RASPBERRY AMARETTO JELLY ROLL ~ LIGHT TOO! - LA BELLA VITA CUCINA
From italianbellavita.com
RASPBERRY JELLY ROLL - FRUIT SHARE
From fruitshare.ca
RASPBERRY JELLY ROLL - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
RASPBERRY SWISS ROLL RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
RASPBERRY JELLY ROLL – CHAWTIME
From chawtime.com
RASPBERRY JELLY ROLL - HINDBæRROULADE — SWEET • SOUR • SAVORY
From sweetsoursavory.com
JELLY ROLL | KING ARTHUR BAKING
From kingarthurbaking.com
RASPBERRY JELLY ROLL CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
RASPBERRY AND CREAM CHEESE DANISH ROLL RECIPE | MYRECIPES
From myrecipes.com
67 JELLY ROLLS IDEAS IN 2022 | CAKE ROLL RECIPES, CAKE ROLL, ROLL CAKE
From pinterest.ca
NOT MY MOTHER’S JELLY ROLL- THE RASPBERRY PUFF PASTRY JELLY ROLL
From kitchen-inspirational.com
I-RASPBERRY JELLY ROLL RECIPE
From zu.hiloved.com
RASPBERRY JELLY ROLL WITH APRICOT COULIS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love