Name: Raspberry-Almond Jelly Roll
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 large eggs -; 1 cup sugar -; 1/3 cup water -; 1-1/2 teaspoons almond extract, divided -; 1-1/2 teaspoons vanilla extract, divided -; 3/4 cup cake flour -; 1 teaspoon baking powder -; 1/4 teaspoon salt -; 2 cups heavy whipping cream -; 3/4 cup confectioners' sugar -; 1-1/4 cups slivered almonds, toasted and divided -; 2/3 cup seedless raspberry jam -; Fresh raspberries and mint leaves, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry-Almond Jelly Roll

1. 3 large eggs -

2. 1 cup sugar -

3. 1/3 cup water -

4. 1-1/2 teaspoons almond extract, divided -

5. 1-1/2 teaspoons vanilla extract, divided -

6. 3/4 cup cake flour -

7. 1 teaspoon baking powder -

8. 1/4 teaspoon salt -

9. 2 cups heavy whipping cream -

10. 3/4 cup confectioners' sugar -

11. 1-1/4 cups slivered almonds, toasted and divided -

12. 2/3 cup seedless raspberry jam -

13. Fresh raspberries and mint leaves, optional -

How to cook deliciously - Raspberry-Almond Jelly Roll

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.