Raspberry & Cream Jelly Roll

I remember eating Jelly Rolls as a kid & just had to try this cake! I was not disappointed!

A goal of mine is to bake my way through this wonderful cookbook. It has captured me! I have several cookbooks at home and this book is one of my favorites. TRADITIONAL Jewish Baking by CARINE GOREN.

Here is a link to the book on Amazon.ca ( if you buy this from this link I will get a small commission)

Here are links to the other recipes I have on this blog from this cookbook

Chocolate Mousse Matzo Cake , Cheese Cake with Raisins , Date Cookies , Fold-Up Yeast Cake, Cookies & Cream Dessert, Cheese & Crumb Cake ,

This cake is baked on a sheet pan, spread with jam, whipped cream and rolled up. It stayed well in the fridge for several days.

If you do not want to use whipped cream just leave it out

I made one change to the recipe. I spread the cake with raspberry jam.

Here is the recipe


Cake This cake is a sponge cake..using whipped egg whites

Icing sugar… this is for powdering the baking sheet & dusting on top of the finished cake

4 eggs

3/4 cup sugar

1 tsp vanilla

zest of a lemon

1/2 cup flour

2 tbsp corn starch

1 tbsp vegetable oil

For the Filling

1 cup whipping cream

2 tbsp icing sugar

1 cup raspberry jam at room temperature


Preheat the oven to 350f

Line a 11 2/2 x 15 1/2 inch baking sheet with parchment paper. Grease the paper, I sprayed it with non-stick cooking spray. Dust the paper evenly with icing sugar

  1. Separate the eggs & set the yolks aside.
  2. Using a mixer with the whisk attachment, beat the egg whites until foamy. Gradually add the sugar while continuing to beat the egg whites until stiff and shiny
  3. Lower the speed on the mixer and add the egg yolks, vanilla and lemon zest. Mix
  4. Now, add in the flour and corn starch until there are no longer any lumps
  5. Add the oil and mix until well combined
  6. Evenly spread the batter into the prepared baking dish. Bake the cake in the preheated oven until the cake is baked through, about 15 minutes. You can test the cake by putting a toothpick in and if it comes out dry the cake is done!
  7. Take a knife and cut around the edges of the baked cake. You are going to flip the cake out of the pan now. Take a large piece of parchment paper, about 2 inches bigger then the baking sheet, sprinkle it with icing sugar. Carefully flip the cake onto the parchment paper. Cover the cake with a towel and let cool.
  8. Meanwhile, while the cake is cooling you can make the filling, Beat the whipping cream with the icing sugar until the cream until it has peaks

Put the cake together

Remove the towel & top piece of parchment paper from the cooled cake. Spread the jam on the cake leaving a 1 inch boarder around all the edges. Now, spread an even layer of whipped cream over the jam continuing to leave a boarder around the edges. Roll the cake into a roulade , you can use the bottom piece of parchment paper to help if you need to but it should just roll up easily.

Cover the roulade with plastic wrap and put into the refrigerate for at lease 2 hours to firm up

Serve with a dusting of icing sugar.

Here are the ingredients need for the cake and the prepared baking sheet
ingredients for the cake

Pour the batter into the prepared baking sheet
Pour the batter into the prepared baking sheet
Spread the batter evenly in the pan. It is easy when you use an offset spatula to do this
Spread the batter evenly
Cover the cake with a towel while the cake cools
Out of the oven, cover with a towel to ccol
Here is a picture of the baked cake with a bit of a piece missing.. I had to taste that !
Baked cake! There is a bit of a piece missing..it was tasty!
The jam is spread over the cooled cake wleaving a boarding around all the edges
Spread the jam on the cake
Spread the whipped cream over the jam
Whipped cream gets spread over the jam
After the jam and whipped cream mis on the cake roll it up!
Rolling it up
You can see that some of the whipped cream oozed out of the cake .. it was delicious
Roll the cake up.. some of the whipped cream oozed out
of the end which was delicious! Had to clean it up!
Wrap the rolled cake in plastic wrap
my cake cracked!
Put the covered cake on a baking sheet to chill in the fridge for 2 hours so it firms up
Wrap in plastic before chilling in the fridge
The finished cake!

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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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