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Raspberry Jelly Roll


This can be filled with whipped cream and raspberries, blueberries or strawberries. OR you can just fill it with jam, spread on the cake. FAST, EASY and IMPRESSIVE ... versatile recipe

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  • Filling:
  • 3 eggs
  • 1 c. sugar
  • 1/3 c. water
  • 1 tsp. vanilla
  • 3/4 c. flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 about 2/3 c. jam (plain jelly roll)
  • ** or **
  • 2 c. heavy whipping cream
  • 6 Tb. powdered sugar
  • fresh berries


Servings 10


Step 1

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


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