Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Raspberry Jelly Roll Recipe
    Lost? Site Map

    Raspberry Jelly Roll

    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    20 mins

    16 mins

    senseicheryl's Note:

    This recipe was featured in an email today from the website. "A light, tender spongecake, filled with raspberry jam and showered with confectioners' sugar: this classic dessert refuses to go out of style. Substitute the jam or jelly of your choice; lemon curd makes a lovely filling, too." Pictures and step-by-step instructions are on the website - a "must see!"

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12



    Units: US | Metric

    For the Cake

    For the Filling


    1. 1
      Preheat the oven to 375°F Line an 18" x 13" half-sheet pan with parchment or aluminum foil, and grease the parchment or foil.
    2. 2
      Beat the eggs and salt at high speed until they're foamy.
    3. 3
      Gradually add the sugar, beating till thick and light-colored, about 3 minutes at high speed of an electric or stand mixer.
    4. 4
      Gently mix in the water and vanilla.
    5. 5
      Stir in the flour, scraping the bowl to make sure the mixture is thoroughly combined.
    6. 6
      Pour the batter into the prepared pan, making sure it spreads into the corners.
    7. 7
      Bake the cake till it's a light golden brown, and a cake tester inserted into the center comes out clean, about 16 minutes.
    8. 8
      While the cake is baking, generously sprinkle confectioners' sugar on a smooth dish towel (not terry cloth) larger than 18" x 13". Gently rub/spread the sugar to cover the surface of the towel.
    9. 9
      Remove the cake from the oven, and turn the pan over onto the towel. Lift off the pan.
    10. 10
      Peel off the parchment or foil. Starting with a short end, gently roll the warm cake and towel into a log.
    11. 11
      Let the wrapped cake cool for 30 minutes, or until it's completely cool.
    12. 12
      Unroll the cooled cake, and lift it off the towel onto a clean work surface.
    13. 13
      Stir the jam till any lumps have smoothed out, and it's soft enough to spread easily. Spread it over the cake.
    14. 14
      Roll the cake up, again starting with a short end. Roll fairly tight without squashing; you may see excess jam oozing off the edge when you get to the end. That's OK; just scrape it off and use it on your toast.
    15. 15
      Sprinkle the cake heavily with confectioners' sugar.
    16. 16
      Let the cake set for an hour or so before serving. For prettiest slices, cut off each ragged end, and serve in 1" slices. A garnish of fruit, sauce, or whipped cream is always welcome.

    Browse Our Top Low Sat. Fat Recipes

    Ratings & Reviews:


    Nutritional Facts for Raspberry Jelly Roll

    Serving Size: 1 (88 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 229.0
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 0.7 g
    Cholesterol 105.7 mg
    Sodium 187.1 mg
    Total Carbohydrate 47.0 g
    Dietary Fiber 0.5 g
    Sugars 34.9 g
    Protein 4.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites