Back to Hazelnut-Raspberry Jelly Roll All Reviews for Hazelnut-Raspberry Jelly Roll - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 3 hrs Servings: 10 Yield: Makes one 10-inch roll jelly-roll-cake-hazelnut-raspberry-mld108857.jpg

Ingredients For the Cake Vegetable-oil cooking spray 1/2 cup plus 1 tablespoon cake flour (not self-rising), plus more for pan 1/3 cup skinned whole hazelnuts, deeply toasted 1/4 teaspoon salt 3 large eggs plus 2 large egg yolks 1/2 cup granulated sugar 1/2 stick unsalted butter, melted but not very hot 3 to 4 tablespoons confectioners’ sugar for dusting, plus more for towel For the Filling 1 cup plus 3 tablespoons high-quality raspberry preserves or jam, such as Bonne Maman (one 13-ounce jar) 1 cup very cold heavy cream 2 tablespoons hazelnut liqueur, such as Frangelico

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 3 hrs Servings: 10 Yield: Makes one 10-inch roll jelly-roll-cake-hazelnut-raspberry-mld108857.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 3 hrs Servings: 10 Yield: Makes one 10-inch roll

Recipe Summary

prep: 25 mins total: 3 hrs

Servings: 10 Yield: Makes one 10-inch roll

prep: 25 mins

total: 3 hrs

prep:

25 mins

total:

3 hrs

Servings: 10

Yield: Makes one 10-inch roll

10

Makes one 10-inch roll

jelly-roll-cake-hazelnut-raspberry-mld108857.jpg

jelly-roll-cake-hazelnut-raspberry-mld108857.jpg

Ingredients

Ingredients

  • Vegetable-oil cooking spray 1/2 cup plus 1 tablespoon cake flour (not self-rising), plus more for pan 1/3 cup skinned whole hazelnuts, deeply toasted 1/4 teaspoon salt 3 large eggs plus 2 large egg yolks 1/2 cup granulated sugar 1/2 stick unsalted butter, melted but not very hot 3 to 4 tablespoons confectioners’ sugar for dusting, plus more for towel

  • 1 cup plus 3 tablespoons high-quality raspberry preserves or jam, such as Bonne Maman (one 13-ounce jar) 1 cup very cold heavy cream 2 tablespoons hazelnut liqueur, such as Frangelico

Directions

Make the cake: Preheat oven to 400 degrees. Coat an 11 1/2-by-17-inch rimmed baking sheet (1/2 inch deep) with cooking spray, and line with parchment. Coat parchment with spray, and dust with flour, tapping out excess. Bring a pot of water to a simmer. Meanwhile, pulse hazelnuts, flour, and salt in a food processor until nuts are finely chopped, about 1 minute. Sift flour mixture, discarding any pieces of nuts in sieve.

Whisk together eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan of simmering water, until sugar dissolves and mixture is warm, about 2 minutes. Remove from heat. Beat with a mixer on medium speed 2 minutes. Raise speed to high, and beat until pale and fluffy, about 4 minutes. Sprinkle flour mixture on egg mixture in 3 additions, folding with a rubber spatula and drizzling in butter toward end of last addition. Spread batter in pan, and bake until top is golden, 7 to 8 minutes.

Loosen cake from pan with a paring knife. Dust a clean kitchen towel with confectioners’ sugar, and invert cake onto towel. Peel off parchment. Starting from a short side, tightly roll up cake in towel. Let cool completely, about 1 1/2 hours.

Make the filling: Unroll cake, and spread with jam, leaving a 1/4-inch border on all sides. Beat cream with liqueur until medium peaks form. Spread cream over jam, leaving a 1-inch border on all sides. Starting from a short side, roll up cake as tightly as possible. Place cake, seam side down, on a baking sheet or in a platter. Refrigerate at least 1 hour and up to 4 hours. Dust with confectioners’ sugar, slice, and serve.

Reviews (3)

 Add Rating & Review     37 Ratings   5 star values:        7    4 star values:        8    3 star values:        10    2 star values:        6    1 star values:        6

Reviews (3)

Add Rating & Review     37 Ratings   5 star values:        7    4 star values:        8    3 star values:        10    2 star values:        6    1 star values:        6

Add Rating & Review

37 Ratings 5 star values: 7 4 star values: 8 3 star values: 10 2 star values: 6 1 star values: 6

37 Ratings 5 star values: 7 4 star values: 8 3 star values: 10 2 star values: 6 1 star values: 6

37 Ratings 5 star values: 7 4 star values: 8 3 star values: 10 2 star values: 6 1 star values: 6

  • 5 star values: 7 4 star values: 8 3 star values: 10 2 star values: 6 1 star values: 6

    Martha Stewart Member     Rating: Unrated       12/15/2013   Loosen cake from pan with a paring knife. Dust a clean kitchen towel with confectioners' sugar, and invert cake onto towel. Peel off parchment. Starting from a short side, tightly roll up cake in towel. Let cool completely, about 1 1/2 hour what you mean? "https://www.facebook.com/vidavacations">vida vacations grand bliss  

Martha Stewart Member     Rating: Unrated       01/17/2013   This recipe was the bomb! Made 6 of them for a bridal shower this past weekend and they were the hit of the event. Jeeychoe review had me skeptical but when I reread her response saw the error of her ways. You only whisk eggs and sugar together then beat with mixer. Final product to die for!!!!!!!!!!!!  

Martha Stewart Member     Rating: Unrated       12/28/2012   Is this recipe correct? The egg mixture in step 2 never got fluffy even after 6 minutes of whisking in the mixer. It got slightly pale, but never fluffy. After baking, it looked more like a pancake than a cake. Second attempt came out the same way. This recipe didn't work for me.

    Martha Stewart Member

    Rating: Unrated 12/15/2013

Loosen cake from pan with a paring knife. Dust a clean kitchen towel with confectioners’ sugar, and invert cake onto towel. Peel off parchment. Starting from a short side, tightly roll up cake in towel. Let cool completely, about 1 1/2 hour what you mean? “https://www.facebook.com/vidavacations">vida vacations grand bliss

Rating: Unrated

Rating: Unrated 01/17/2013

This recipe was the bomb! Made 6 of them for a bridal shower this past weekend and they were the hit of the event. Jeeychoe review had me skeptical but when I reread her response saw the error of her ways. You only whisk eggs and sugar together then beat with mixer. Final product to die for!!!!!!!!!!!!

Rating: Unrated 12/28/2012

Is this recipe correct? The egg mixture in step 2 never got fluffy even after 6 minutes of whisking in the mixer. It got slightly pale, but never fluffy. After baking, it looked more like a pancake than a cake. Second attempt came out the same way. This recipe didn’t work for me.

All Reviews for Hazelnut-Raspberry Jelly Roll

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Hazelnut-Raspberry Jelly Roll

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest