Jelly Roll Cake with Raspberry Cream
Don't be afraid to try this jelly roll cake with kids. It may take a couple of times to get the rolling right with them, but it's a lot of fun!
Prep Time55 mins
Cook Time13 mins
Total Time1 hr 8 mins
- 3 Large Eggs
- 1 Cup Granulated sugar
- 1 1/2 Teaspoons Vanilla extract
- 3/4 Cup All-purpose flour
- 1 Teaspoon Baking powder
- 1/4 Teaspoon Salt
- 3/4 Cup Powdered (Confectioners') sugar
- 3/4 Cup Raspberry jelly or jam (or any other flavor you would like)
- 4 Ounces Cream cheese (softened)
- 1 1/2 Cups Whipped topping (like Cool Whip in a tub) (thawed)
Heat oven to 375° F.
Line a jelly roll pan with cooking parchment paper or waxed paper. Spray lightly with baking spray. (Pan should be at least 14-3/4 by 9-3/4 by 1-inch.) Set aside.
With an electric mixer, beat the eggs until they are mixed completely.
Gradually beat the granulated sugar into the eggs. Using the mixer on low speed, slowly beat in the water and vanilla extract.
Gradually add the flour, baking powder and salt, beating just until batter is smooth and mixed completely.
Pour the mixture into the prepared jelly roll pan and spread so that it is even to the corners.
Bake for 10 to 13 minutes or until a toothpick inserted in center comes out clean.
While the cake is baking, spread a clean dish towel flat onto the counter. Sift powdered sugar over the entire dish towel (to keep the cake from sticking to the dish towel).
When it comes out of the oven, immediately loosen cake from edges of pan and invert onto the prepared dish towel.
Carefully remove the parchment paper from the cake. If there are hard edges on the cake, trim those off with a knife.
While the cake is still warm, carefully roll it in the towel, starting from a short (narrow) end. Rolled in the towel, cool on wire rack, seam side down, at least 30 minutes before adding the filling.
FOR THE FILLING
Mix 1-1/2 cups of whipped topping and cream cheese together.
Unroll the cake and remove towel.
Stir the jam or jelly. Spread the jam or jelly in a thin layer over the cake.
On top of the jelly, spread the cream cheese and whipped topping mixture.
Carefully roll up the cake again.
Sprinkle sifted powdered sugar on top.
Wrap loosely in plastic wrap and refrigerate until ready to use.
Slice into pieces and serve with a little more sifted powdered sugar on each piece.
- Nutrition information is estimated. Changes to the recipe and use of different brands may cause changes to the nutritional information to vary slightly from the ones provided here.
Don't forget to pair the recipe with Alexander And The Terrible Horrible children's book!