Raspberry Amaretto Jelly Roll ~ Light Too!
For my first month as a member of the group, the theme “Have a Heart” focused on foods that are red, reminiscent of Valentine’s Day and in keeping with February’s focus on keeping our hearts healthy. What a beautiful focus for this month! I chose to prepare a dessert from the archives of Cooking Light and have to say that I am simply, wonderfully amazed and delighted at this sweet ending that can be for any meal, whether that be for Valentine’s Day, a special occasion, or really just for a light, refreshing treat alone.
I adore raspberries! I always have and I always will. This raspberry almond jelly roll is pure heaven in the midst of such a dreary, cold winter. My family could not believe the delightful flavor! This is a winner, a keeper, and an award-winner in my (cook)book and it’s light to boot!
How can you beat that combination?
- 3/4 cup sugar
- 1/4 cup almond paste
- 1 tsp. Amaretto diSaranno (my addition to the recipe; oh gosh, I HAD to make it more Italian, right?)
- Cooking spray
- 2/3 cups flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 4 jumbo eggs
- 1 tsp. vanilla extract
- 1/4 cup powdered sugar, divided
- 2/3 cup seedless raspberry jam/preserves
- 1 cup whipping cream (I increased from 1/2 cup)
- 1/2 cup powdered sugar (I increased from 1/4 cup)
- Fresh raspberries
- Preheat oven to 350 degrees.
- Combine the sugar, almond paste and amaretto liquor with a blender until well blended. Set aside.
- Coat a 15 X 10″ jelly roll pan with cooking spray.
- Line pan with wax paper. Coat paper well with cooking spray. Generously sprinkle wax paper with powdered sugar…..this is a MUST to prevent cake from sticking. Set aside.
- Combine 2/3 cup flour with baking powder and salt in a medium-sized bowl. Stir with a whisk.
- Place eggs in a large bowl, beat with a hand-held mixer on high speed until pale and fluffy (about 4 minutes).
- Gradually add sugar/almond paste mixture with vanilla extract, beating at a medium speed until smooth (about 3 minutes).
- Fold half of the flour mixture into the egg mixture.
- Repeat procedure with remaining flour mixture.
- Spread batter evenly into prepared jelly roll pan.
- Bake at 350 degrees for 10 minutes and the cake springs back lightly in the center.
- Loosen cakes from sides of pan and turn it over onto a dishtowel GENEROUSLY sprinkled with powdered sugar.
- Carefully peel off the wax paper.
- Sprinkle cake with 2 Tbsp. powdered sugar, cool for one minute.
- Starting at one end, roll up the cake and towel TOGETHER.
- Place seam side down on a wire rack and cool completely for about 30 minutes.
- Carefully unroll the cooled cake and remove the towel.
- Spread the jam/preserves over the cake.
- Re-roll the cake back up, placing seam-side down on a platter.
- Mix the whipping cream and powdered sugar in a medium bowl, beat with hand-held mixer until stiff peaks form.
- Cut cake into 1″ wide slices with a serrated knife.
- Top each slice with whipped cream and fresh raspberries.
- 321 light calories per slice