Raspberry almond jellyroll
Raspberry almond jellyroll recipe in the cake category
Recipe ingredients:
- 3 eggs
- 1 cup granulated 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 cup whipping cream
- 3/4 cup confectioners sugar
- 1 1/4 cups blanched slivered almonds, toasted, divided
- 2/3 cup seedless raspberry jam
- Fresh raspberries and mint, optional
Recipe method:
- In a mixing bowl, beat eggs until light and fluffy.
- Gradually beat in sugar.
- Beat in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla extract.
- Combine flour, baking powder and salt.
- Beat into egg mixture until smooth.
- Line a greased 15 x 10 x 1 inch baking pan with greased wax paper.
- Spread batter evenly in pan.
- Bake at 375 degrees F for 12 to 15 minutes or until the cake springs back when lightly touched.
- Cool in pan on a wire rack for 15 minutes.
- Turn onto a kitchen towel dusted with confectioners sugar.
- Gently peel off wax paper.
- Roll up cake in the towel, jellyroll style, starting with a short side.
- Cool for 30 minutes.
- Meanwhile, beat cream, confectioners sugar and remaining extracts until soft peaks form.
- Place half of the whipped cream in another bowl and refrigerate.
- Chop 1 cup almonds.
- Fold into remaining cream.
- Unroll cake and spread with jam to within 1/2 inch of edges.
- Spread with almond mixture and reroll.
- Place, seam side down, on a serving plate.
- Frost with chilled whipped cream.
- Garnish with remaining almonds and raspberries and mint, if desired.
Tags: raspberry, almond, jellyroll, recipe, cake, recipes, cooking