Raspberry Jelly Roll

Hoje para Jantar
Raspberry Jelly Roll


This beautiful roulade makes a wonderful finale for a Valentine's Day dinner, and you could use a different design for other festive occasions. To make the decorative flourish, you simply tint a bit of the cake batter with food coloring (lemon extract is added here for flavor) and then pipe it with a pastry bag onto the parchment paper that's used to line the baking sheet; chill to set while preparing the rest of the cake batter.


  • 30 grams sugar
  • 30 grams butter
  • 1 egg whites
  • 40 grams flour
  • red food coloring
  • 6 drops lemon extract
  • 4 eggs
  • 100 grams sugar
  • 100 grams flour
  • raspberry jam (to fill)


  1. 1With an electric mixer, beat sugar and butter until fluffy.
  2. 2Add egg white and flour and mix until incorporated.
  3. 3Add the food coloring and lemon flavoring.
  4. 4Place mixture in a pastry bag fitted with a small tip.
  5. 5On a baking sheet lined with parchment paper, pipe decorative shapes or drawings.
  6. 6Refrigerate until ready to use. Preheat oven to 200°C (approximately 400°F).
  7. 7For the cake, whisk eggs and sugar until creamy and smooth.
  8. 8Gently fold sifted flour into egg mixture, without whisking.
  9. 9Carefully lift parchment paper to remove decorative shapes.
  10. 10Pour batter over decorative shapes and bake in preheated oven for about 10 minutes.
  11. 11Let cool slightly and invert cake onto a silicone mat and carefully remove parchment paper.
  12. 12Flip cake so that decorated side faces down.
  13. 13Spread an even layer of raspberry jam over cake and roll into a tight cylinder, while still warm.
  14. 14Place on serving dish with seam side down.
  15. 15Let cool completely before serving.
Discover more recipes from Hoje para Jantar