Wed 31 May 2006
Jelly Roll Ingredients:
-1/4 cup confectioners’ sugar, plus more for dusting
-1 cup flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-4 eggs
-2/3 cup sugar
-1 teaspoon vanilla extract
Filling Ingredients:
-1 container (8-ounces) mascarpone cheese or cream cheese
-2 tablespoons confectioners’ sugar
-1/3 cup seedless raspberry jam
-2 pints fresh raspberries
1. Heat oven to 375 degrees F
2. Coat pan with nonstick cooking spray
3. Line with waxed paper and coat paper with spray
4. Dust a clean kitchen cloth with 2 tablespoons of confectioners’ sugar
5. In a small bowl, whisk flour, baking powder and salt
6. In medium-size bowl, with electric mixer on medium speed, beat eggs for about 5 minutes until thick, gradually adding sugar until well blended
7. Beat in vanilla
8. In 2 additions, fold in flour mixture until combined
9. Scrape batter into prepared pan, spreading evenly
10. Bake at 375 degrees F for 10 minutes until lightly golden and center springs back when lightly pressed
11. Cool in pan on rack for 5 minutes
12. Then, invert cake onto sugar-dusted cloth
13. Remove pan and waxed paper
14. Dust top of cake with another 2 tablespoons confectioners’ sugar
15. Beginning at a short end, roll up cake, enclosing towel
16. Place cake, seam side down, on a cooling rack
17. Cool completely
For Filling:
1. In a small bowl, stir together mascarpone and confectioners’ sugar
2. Unroll cake and spread with sweetened mascarpone
3. Top with raspberry jam, leaving a 1/4-inch border on the short ends
4. Beginning at a short end of cake, arrange rows of raspberries on cake
5. Carefully roll up cake without towel
6. Cover with plastic wrap and refrigerate for about 1 hour
7. Dust with confectioners’ sugar before serving
