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.
- Place your Deep Flexiflat® on the top of your medium perforated baking sheet.
- Gently pour your preparation on the Flexiflat®, 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 Flexiflat® for 5 minutes before flipping onto your bonMAT™.
- Place your bonMAT™ on top of your genoise and flip to release the cake from the Flexiflat™. Gently start with the corners to release and pull the Flexiflat® 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 bonMAT™. 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.
Video
Special Notes
Nutrition
Nutrition Facts
Raspberry Violet Jelly Cream Roll
Amount Per Serving (10 g)
Calories 174
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 82mg27%
Sodium 39mg2%
Potassium 64mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 281IU6%
Vitamin C 3mg4%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!