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Raspberry Jelly Roll Recipe

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This recipe for Raspberry Jelly Roll, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce (Nanny) Mize
Added: Sunday, May 7, 2006


Jelly roll:
1/4 cup confectioners sugar 1 cup all purpose flour
1 tsp baking powder 1/4 tsp salt
4 eggs 2/3 cup sugar
1 tsp vanilla

1 - 8 oz cream cheese 2 Tbsp confectioners' sugar
1/3 seedless raspberry jam
2 pints (6 oz each) fresh raspberries

Jelly roll: Heat oven to 375 degrees. Coat 15 x 10 jelly roll pan with nonstick cooking spray. Line with waxed paper; coat paper with spray. Dust a clean kitchen cloth with 2 tablespoons confectioners sugar.

In a small bowl; whisk flour, baking powder and salt. In a medium size bowl, with an electric mixer on medium speed; beat eggs for about 5 minutes until thick and lemon colored, gradually adding granulated sugar until well blended. Beat in vanilla. In 2 additions, fold in flour mixture until combined. Scrape batter into prepared pan, spreading evenly. Bake at 375 for 10 minutes until lightly golden and center springs back when lightly pressed. Cool in pan on rack for 5 minutes. Then, invert cake onto sugar dusted cloth. Remove pan and waxed paper. Dust top of cake with another 2 tablespoons confectioners sugar. Beginning at a short end, roll up cake, enclosing towel.

Filling: In a small bowl, stir together confectioners sugar and cream cheese. Unroll cake and spread with this mixture. Top with raspberry jam, leaving a 1/4 inch border on short ends. Arrange rows of raspberries on cake.

Carefully roll up cake without towel. Cover with plastic wrap and refrigerate for 1 hour. Dust with confectioners sugar before serving.




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