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Raspberry Roll

American.Chef's picture
  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)

"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: 
Snack, Fruit Dessert

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2546 Calories from Fat 852

% Daily Value*

Total Fat 100 g153.6%

Saturated Fat 75.1 g375.7%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1131.8 mg47.2%

Total Carbohydrates 389 g129.7%

Dietary Fiber 26.5 g106%

Sugars 284.9 g

Protein 42 g84.6%

Vitamin A 19.5% Vitamin C 2.8%

Calcium 42.7% Iron 81.8%

*Based on a 2000 Calorie diet

Raspberry Roll Recipe