Raspberry Violet Jelly Cream Roll
Jelly rolls have been always part of Mom’s kitchen when I was growing up as a child.
We used to make it with apricot jam and added almonds because it was my Dad’s favorite.
I have been really excited about our new line of jams from bonCOOKâ˘. So I had to make this jelly roll with the most exquisite Raspberry Violet Jam I have ever tasted. Of course I added whipped cream because I like to eat it cold with my warm cup of tea đ
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.Â
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Raspberry Violet Jelly Cream Roll
A childhood favorite, this creamy jelly roll is enhanced by this unique raspberry violet jam coming straight from France!
Equipment
Ingredients
- 3.5 Tbsp (50 g) butter
- 4 eggs
- 1/2 cup (100 g) sugar
- 1/2 cup (60 g) flour
- 1/4 cup (40 g) corn starch
- 5 Tbsp (75 g) Raspberry Violet Jam
- 1/2 cup (120 g) heavy whipping cream
- 1/2 cup (60 g) raspberries (Halves)
Instructions
- Preheat oven on 350F/180C.
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- Then, separate egg yolks from egg whites in two mixing bowls, using your egg separator.
- In the first mixing bowl, beat the egg yolks with sugar, until light and double in size (about 4-5 minutes on Medium speed).
- Then, add the flour, corn starch and melted butter.
- In the second mixing bowl, whip the egg whites until stiff peaks. Then, using a spatula carefully fold it into your first preparation.Â
- Place your Deep FlexiflatÂŽ on the top of your medium perforated baking sheet.
- Gently pour your preparation on the FlexiflatÂŽ, by letting it glide to the corners. And tap the bottom gently to air the bubbles out.
- Bake for 10 minutes at 350F/180C, until the genoise springs back when touched lightly. (Every oven heats differently, monitor your genoise from 8min)
- While your cake is baking, place your mixing bowl and whisk in the freezer.
- Remove from oven and let cool in the FlexiflatÂŽ for 5 minutes before flipping onto your bonMATâ˘.
- Place your bonMAT⢠on top of your genoise and flip to release the cake from the Flexiflatâ˘. Gently start with the corners to release and pull the FlexiflatÂŽÂ away from the cake. Roll the genoise with the bonMAT⢠to create a fairly tight roll. Allow the genoise to cool completely in the refrigerator for about 30 minutes.
- Once your roll has cooled down, gently unroll from the bonMATâ˘. Spread jam thinly over your genoise.
- Take your mixing bowl out of the freezer, whip your cream until stiff peaks. Then, using a spatula carefully spread it onto the jam.
- Sprinkle your raspberry halves on top of the cream.
- Use your bonMAT⢠as a guide to roll back your genoise, and transfer to your serving plate. Store in the refrigerator until it is time to eat. Enjoy & Bon Appetit!
- OPTIONAL: You can sprinkle the top of your cake roll with powdered sugar.
YouTube Video
Photos
Nutrition
Serving: 10g | Calories: 174kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 39mg | Potassium: 64mg | Fiber: 1g | Sugar: 15g | Vitamin A: 281IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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