Almond Jelly Roll with Raspberry Filling

 

Ingredients

Ingredient Checklist

• Cake:
• ¾ cup granulated sugar
• ¼ cup almond paste
• Cooking spray
• ⅔ cup plus 2 teaspoons all-purpose flour, divided (about 3 ounces)
• 1 teaspoon baking powder
• .13 teaspoon salt
• 4 large eggs
• 1 teaspoon vanilla extract
• ¼ cup powdered sugar, divided
• Remaining ingredients:
• ⅔ cup seedless raspberry jam
• ½ cup whipping cream
• ¼ cup powdered sugar
• Fresh raspberries (optional)

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350°.

• Step 2

  To prepare cake, combine granulated sugar and almond paste in a blender or food processor; process until well blended. Set aside.

• Step 3

  Coat a 15 x 10-inch jelly-roll pan with cooking spray. Line bottom of pan with wax paper. Coat paper well with cooking spray. Dust with 2 teaspoons flour; set aside.

• Step 4

  Lightly spoon remaining 2/3 cup flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.

• Step 5

  Place eggs in a large bowl, and beat with a mixer at high speed until pale and fluffy (about 4 minutes). Gradually add granulated sugar mixture and vanilla, beating at medium speed until smooth (about 3 minutes). Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture. Spread batter evenly into prepared pan. Bake at 350° for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan, and turn out onto a dishtowel dusted with 2 tablespoons powdered sugar; carefully peel off wax paper. Sprinkle cake with 2 tablespoons powdered sugar; cool 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 30 minutes).

• Step 6

  Unroll cake carefully; remove towel. Spread jam over cake, leaving a 1/2-inch margin around the outside edges. Reroll cake; place, seam side down, on a platter.

• Step 7

  Place cream and 1/4 cup powdered sugar in a medium bowl; beat with a mixer at high speed until stiff peaks form. Cut cake into 8 slices with a serrated knife. Top each slice with whipped cream and raspberries, if desired.