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Cake: Raspberry Jelly Roll Cake

Source of Recipe


Internet






List of Ingredients



• 3/4 cup cake flour
  
• 3/4 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 5 large eggs, separated, at room temperature
  
• 3/4 cup granulated sugar, divided
  
• Filling And Garnish:
  
• 2/3 cup strawberry flavored or plain confectioners' sugar, divided
  
• 1/2 cup raspberry preserves
  






Instructions



1. Preheat oven to 400 degrees. Spray a 15x10 inch jelly roll pan with cooking spray. Line the pan with waxed paper; grease and dust with flour, tapping out excess. Sift flour, baking powder and salt into a small bowl; set aside.
   
   
2. In a medium bowl, using an electric mixer set on medium high, beat egg whites until foamy, about 30 seconds. Beat in 1/2 cup granulated sugar, a little at a time; beat for 1 minute. Increase speed to high; beat mixture until stiff peaks form, about 2 minutes. Set aside.
   
   
3. In a large bowl, with mixer set on medium high, beat egg yolks, remaining granulated sugar and vanilla until thick and pale, about 3 minutes.
   
   
4. With mixer on low, beat in half the flour mixture. Alternately fold in egg whites and remaining flour mixture, beginning and ending with whites. Spoon batter into the prepared pan; spread evenly. Bake cake until it springs back when pressed with a finger, about 12 minutes.
   
   
5. Assembling The Cake: Dust a clean kitchen towel with 1/2 cup confectioners’ sugar. Immediately invert baked cake onto the prepared towel. Remove the pan; peel off waxed paper. Let cake cool for 2 minutes. Starting from 1 long side, roll cake tightly in the towel. Transfer rolled cake, seam side down, to a wire rack; cool completely.
   
   
6. Unroll cake; remove towel. Spread cake with preserves, leaving a 1/2 inch border uncovered on 1 long side. Starting at the other long side, roll cake toward the 1/2 inch border. Transfer cake, seam side down, to a platter. Dust with remaining confectioners’ sugar.