Enjoy a classic treat with this Delightful Raspberry Jelly Roll Cake, combining a light and fluffy sponge cake with a refreshing raspberry jelly filling. The soft, tender sponge is rolled with a layer of raspberry gelatin, creating a beautiful and delicious dessert perfect for any occasion. This elegant roll is both visually stunning and delectably flavorful.
Why You'll Love This: The light, airy texture of the sponge cake pairs wonderfully with the tangy, sweet raspberry jelly, creating a dessert that is both satisfying and refreshing. The process of rolling the cake while it’s still warm ensures it retains its shape without cracking, making it as pleasing to the eye as it is to the palate.
Perfect Occasion: This raspberry jelly roll cake is ideal for celebrations like birthdays, holidays, or afternoon tea. It’s also perfect for picnics or as a delightful treat to share with family and friends. Its elegant appearance makes it a standout addition to any dessert table.
Decoration Tips: For an extra touch of elegance, dust the finished roll with powdered sugar and garnish with fresh raspberries and mint leaves. You can also drizzle a light lemon glaze over the top for added flavor and visual appeal.
Ingredients:
For the Sponge Cake:
- 4 eggs
- 100g granulated sugar
- 115g all-purpose flour
- 0.5 teaspoon vanilla sugar
- 2 tablespoons potato starch
- 1 tablespoon vegetable oil
For the Raspberry Jelly Filling:
- 2 packages raspberry gelatin
- 700ml hot water
- Fresh or frozen raspberries (optional)
Instructions:
- Prepare the Sponge Cake:
- Preheat your oven to 180°C (350°F), top and bottom heat. Line a large baking sheet with parchment paper.
- Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, gradually adding the granulated sugar.
- Lightly beat the yolks with the vanilla sugar and gently fold into the egg whites.
- Sift the flour and potato starch together. Gradually add to the egg mixture, folding gently until just combined.
- Spread the batter evenly onto the prepared baking sheet, ensuring a thin, even layer.
- Bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean. Avoid over-baking as this will make the cake difficult to roll.
- Once baked, transfer the cake onto a damp kitchen towel, removing the parchment paper. Roll the cake up in the towel and let it cool completely.
- Prepare the Raspberry Jelly:
- Dissolve the raspberry gelatin in 700ml of hot water, stirring until fully dissolved. Allow to cool until it starts to set.
- You can add fresh or frozen raspberries to the gelatin for extra flavor and texture.
- Assemble the Roll Cake:
- Once the sponge cake has cooled, gently unroll it. Spread the raspberry jelly evenly over the entire surface.
- Carefully roll the cake back up, using the parchment paper to help keep the roll tight. Wrap the rolled cake in the parchment paper, folding the ends to prevent the jelly from leaking out.
- Place the roll in the refrigerator to set completely.
- Serve:
- Once set, unwrap the cake and transfer it to a serving platter. Optionally dust with powdered sugar and garnish with fresh raspberries and mint leaves.
Enjoy this Delightful Raspberry Jelly Roll Cake, a perfect balance of light sponge and fruity gelatin that is sure to impress and satisfy!