When was the last time you had a jelly roll?  And, no, I don’t mean one of those fake, twinkie style ones that you buy in a plastic wrap and that has a 16 month expiration date.  I mean a real, homemade jelly roll with real fruit, homemade jam and real whip cream!

If it’s been a while, you’re going to love this recipe.  If you don’t have access to raspberries, try making it with fresh picked prairie strawberries instead.

This is one of those recipes that instantly stops the discussion about why fresh, in season, local and homemade foods are better.

And yes, this is another recipe from the Prairie Fruit Cookbook .

Raspberry Jelly Roll
A perfect way to end a meal. Try using strawberries instead of raspberries.
Serves: 10 to 12 slices
  • Cake
  • 4 Egg Whites
  • ¼ tsp Cream of Tartar
  • ¾ cup Sugar
  • 4 Egg Yolks
  • 1 tsp Vanilla Extract
  • ¾ cup All-purpose Flour
  • ¾ tsp Baking Powder
  • ¼ tsp Salt
  • 3 tbsp Icing Sugar
  • Filling
  • 1 cup Whipping Cream
  • 1 tbsp Sugar
  • 1 cup Raspberries (fresh or frozen)
  • ¼ cup Raspberry Jam
  1. Cake
  2. Preheat oven to 375 F (190 C).
  3. Line with parchment paper or grease and flour a 15x10 inch (40x25cm) rimmed baking sheet.
  4. In bowl, beat egg whites with cream of tartar.
  5. Gradually add ¼ cup (60 ml) of the sugar, one tablespoon at a time.
  6. Beat until stiff peaks form; set aside.
  7. In large bowl, beat egg yolks with remaining sugar until pale and thick, about 3 minutes. Mix in vanilla extract.
  8. In small bowl, mix flour, baking powder and salt.
  9. Alternate folding the egg whites and the flour into the egg yolks, trying to keep as much air in the batter as possible.
  10. Pour batter into the pan and spread evenly.
  11. Bake for 12 to15 minutes until top is golden brown.
  12. Lay a clean tea towel on a countertop and dust with 2 tbsp (30 ml) of icing sugar.
  13. Remove cake from oven. Using a knife, loosen edges of cake and invert onto towel. Remove pan and peel off paper.
  14. Immediately roll up the cake with the towel starting at the short edge.
  15. 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).
  16. Filling
  17. Whip the whipping cream with the sugar until stiff. Set aside.
  18. Cut raspberries in half. If using frozen, thaw and drain. Set aside.
  19. Assembly
  20. Carefully, unroll the cooled cake. Do not force to lay flat.
  21. Spread jam on cake.
  22. Spread whipped cream on cake, leaving a 1½ inch (3.7 cm) margin on the short side that will be rolled up last.
  23. Sprinkle cut raspberries on top of whipped cream.
  24. Gently re-roll the cake without the tea towel.
  25. Place seam side down on a serving plate.
  26. Sprinkle with remaining icing sugar.
  27. Cover and refrigerate for 2 hours.
  28. Use a serrated knife to cut slices. Serve with raspberries and whipped cream.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: