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raspberry fruit roll up recipe.



Raspberry Jelly Roll – Light, Fluffy & Perfectly Swirled Dessert

Learn how to make a soft and airy raspberry jelly roll cake filled with tangy raspberry jam. A beautiful, classic dessert that’s easier than it looks!

Raspberry Jelly Roll Cake – A Classic Swirl of Sweetness

If you’re looking for a dessert that’s light, fruity, and guaranteed to impress, this Raspberry Jelly Roll is the perfect choice. Made with a delicate sponge cake and filled with bright raspberry jam, it’s a delightful treat for spring, summer, or anytime you crave something elegant and simple.

With the right technique, a jelly roll is easier than you think—no cracking, no fuss, just a beautifully rolled cake filled with flavor.

Why You’ll Love This Raspberry Jelly Roll

  • Soft, airy sponge cake with no baking soda or powder
  • Naturally sweet with real raspberry jam
  • Ideal for tea parties, holidays, or brunch
  • No fancy tools needed—just a jelly roll pan or baking sheet
  • Easy to customize with different fillings (like lemon curd or whipped cream!)

Ingredients:

For the Sponge Cake:

  • 4 large eggs, room temperature
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ¼ tsp salt
  • Powdered sugar (for dusting towel and topping)

For the Filling:

  • ½ to ¾ cup raspberry jam or jelly (preferably seedless)
  • Optional: fresh raspberries or whipped cream for serving

Instructions:

  1. Preheat & Prepare Pan:
    Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

  2. Beat the Eggs:
    In a large bowl, beat eggs with an electric mixer on high for 4–5 minutes until thick and pale. Gradually add sugar and vanilla while beating.

  3. Fold in Dry Ingredients:
    Sift flour and salt together. Gently fold into the egg mixture in batches, being careful not to deflate the batter.

  4. Bake the Cake:
    Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes until the top springs back when lightly touched.

  5. Roll the Cake (While Warm):
    While still hot, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment. Roll the cake up gently in the towel, starting from the short side. Let cool completely.

  6. Fill & Re-Roll:
    Unroll the cooled cake. Spread with raspberry jam. Re-roll (without towel) and place seam-side down.

  7. Chill & Serve:
    Dust with more powdered sugar. Chill 30 minutes before slicing for clean cuts. Serve with fresh raspberries or whipped cream if desired.

Pro Tips:

  • Roll while warm to prevent cracking later.
  • Use a thin layer of jam to avoid oozing.
  • Let the cake cool completely before unrolling to fill.
  • For extra indulgence, add a layer of whipped cream or cream cheese frosting inside.

FAQs

Can I use fresh raspberries instead of jam?
You can, but mash and strain them first, or combine with a bit of sugar and cornstarch to thicken.

Can I freeze a jelly roll?
Yes! Wrap tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Why did my roll crack?
Cracking often happens if the cake is overbaked or not rolled while warm. Follow the timing closely for best results.







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