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Raspberry Roll

American.Chef's picture
Ingredients
  Eggs 4 (At Room Temperature)
  Sugar 3⁄4 Cup (12 tbs)
  Sifted cake flour 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Baking powder 3⁄4 Teaspoon
  Vanilla 1 Teaspoon
  Flaked coconut 1 1⁄3 Cup (21.33 tbs)
  Confectioner’s sugar 1 Cup (16 tbs)
  Raspberry gelatin 1 Tablespoon
  Frozen raspberries 100 Gram
  Dessert topping mix 1 Cup (16 tbs)
Directions

"Beat eggs until light and lemon colored.
Add sugar gradually; continue beating until glossy.
Sift flour, salt and baking powder.
Fold flour mixture into egg mixture; add vanilla.
Spread batter into a greased, waxed paper-lined jelly roll pan; sprinkle coconut over batter.
Bake at 400 degrees for 15 minutes.
Turn cake out on a cloth sprinkled with confec- tioners' sugar.
Remove paper from cake; roll cake with cloth.
Cool thoroughly on cake rack.
Dissolve gelatin in 1 cup boiling water.
Add frozen fruit; stir until berries separate.
Chill until partially set.
Pre- pare dessert topping mix according to package direc- tions.
Unroll cake; spread with filling.
Reroll; spread with topping mix.
Chill until ready to serve."

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Chilling
Interest: 
Party

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