Pear-Raspberry Jelly Roll Shortcakes

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Pear-Raspberry Jelly Roll Shortcakes

Photo by kuca_murisa

Neither a cake nor a pastry, jelly roll shortcake is a decadence in between. This artful version gets its zip from minced crystallized ginger—a perfect complement to the combination of pear and raspberry.

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Topping

  • 2

    ripe red-skinned pears, cored and thinly sliced

  • 1

    ⁄4 cup sugar

  • 1

    ⁄2 pint raspberries

  • Jelly Roll

  • 1

    Tbsp plus 1⁄2 cup cake flour (not self-rising)

  • 1

    ⁄2 tsp baking powder

  • 5

    large egg whites, at room temperature

  • 3

    ⁄4 cup granulated sugar

  • 1

    ⁄2 cup fat-free egg substitute

  • 1

    tsp vanilla extract

  • 2

    Tbsp minced crystallized ginger

  • Confectioners’ sugar, for dusting

  • 1

    ⁄2 cup reduced-calorie raspberry preserves

  • 1

    1⁄3 cups reduced-calorie whipped topping, thawed

Directions

1. Topping: Toss pears and sugar in a bowl; stir in raspberries. Refrigerate. 2. Jelly Roll: Heat oven to 400°F. You’ll need a 15 1/2 x 10 1/2 x 1-in. jelly roll pan coated with nonstick spray; line with wax paper. Coat paper with nonstick spray; dust with 1 Tbsp cake flour. In small bowl, whisk remaining 1⁄2 cup flour and baking powder. 3. In large bowl with mixer on medium-high speed, beat egg whites until soft peaks start to form. Gradually beat in 1⁄2 cup of the sugar. At high speed, continue to beat whites until stiff yet billowy peaks form. 4. In a medium bowl, beat egg substitute with remaining 1⁄4 cup sugar 3 minutes, until lightened in color. Add vanilla. At low speed, beat in half of the flour mixture; fold into egg whites with remaining flour mixture and ginger. Spread in prepared pan. Bake 12 minutes, or until top springs back when pressed. Let cool on rack 2 minutes. 5. Dust a clean kitchen towel with confectioners’ sugar. Loosen cake from sides of pan; invert cake onto towel. Remove pan; peel off paper. Starting from a short end, roll up cake in towel; place seam-side down on rack and cool completely, about 30 minutes. 6. Scrape preserves through mesh sieve to remove seeds. Unroll cake; spread with preserves. Reroll cake; place seam-side down on cutting board. Trim ends of cake roll. 7. To serve, place a 1⁄2-inch slice jelly roll on a plate. Top with 1⁄4 cup fruit and 2 Tbsp whipped topping. Lean another slice against stack. Dust with confectioners’ sugar.


Nutrition

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