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?
Raspberry Almond Jelly Roll

Ingredients
- 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
Instructions
- 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.
Notes
- 321 light calories per slice
It looks sooo delicious!!! I would love to eat a piece now with a very good Italian coffee.
Anything with almond gets my attention. I add amaretto to any recipe, any chance I get. I love it!
While this might be lite, it might give me license to have second and third helpings.
Roz what an amazingly beautiful blog you have!
I took a tenderloin out of the freezer this morning, we make our roast similarly. However, those rosemary/garlic potato wedges that’s new I’m going to make them too!
Thanks for hosting the hop I am your newest follower. I look forward to reading more on your mouth watering dishes.
Have a wonderful weekend!
Jen
Oooohhh Roz this is beautiful. Of course you had to make it more Italian, that’s what we do!
I am your newest follower. I can’t wait to try out some of your recipes, especially this one!
Heather
http://www.airplanesanddragonflies.blogspot.com/
I adore Cooking Light’s recipe and have no doubts that this is beyond delicious. I’m intrigued with the almonds paste in the dough and love your use of the Amaretto.
Looks beautiful!
Have a great weekend Roz.
I never ever play favorites – but yes, I adore and worship raspberries. I fight the birds for them! Cooking Light is my new best friend – will check out the virtual supper club – how fun. This jelly-roll will be made – enchanted with the almond paste dough. In love.
Looks fabulisious! Sometimes you don’t want a heavy dessert. Congrats on your new club..you deserve it!
Wow my late father would go nuts for this one! Mom made a jelly roll once a week, but nothing ever that looked this exquisite! amazing picture!
Wow – you did a brilliant job with this – it looks so good!
I think that being a part of the supper club will be both good and bad – I see all of these amazing thinsg to try but thre just aren’t enough hours in the day to do them all or days in the weeks . . .
I don’t like cooking but I love to eat and this looks soooo good!
~Sharon~
looks amazing!
wow this looks amazing and congrats on the gig hugs
Welcome to the supper club Roz. Your dessert looks delicious. What a perfect way to end a meal.
I so wish we were all sharing a table together Roz. This would have been a perfect ending to our meal!I am so happy your family enjoyed it. Thanks for sharing it with the Virtual Supper Club!