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    Raspberry Jelly Roll

    Source of Recipe


    List of Ingredients

    Raspberry Jelly Roll

    3 eggs
    1 cup granulated sugar
    1/3 cup water
    1 teaspoon vanilla extract
    3/4 cup all-purpose flour or 1 cup cake flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    Confectioners' sugar
    About 2/3 cup raspberry jelly or jam


    Heat oven to 375 degrees F. Line jellyroll pan with cooking parchment paper, aluminum foil or wax paper; generously grease foil or wax paper.

    Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla extract on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.

    Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with confectioners' sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.

    Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with confectioners' sugar.




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