PAM® Baking Spray
6 large eggs, separated
1/2 cup granulated sugar, divided
1-1/2 teaspoons vanilla extract, divided
1 cup sifted cake flour
1/2 cup confectioners' sugar, divided
2 cups fresh raspberries, divided
2 cups heavy (whipping) cream
1/2 cup seedless raspberry jam
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 51 mg | 5% |
| Carbohydrate | 38 g | 13% |
| Cholesterol | 165 mg | 55% |
| Total Fat | 20 g | 30% |
| Iron | 1 mg | 8% |
| Calories | 350 kcal | 17% |
| Sodium | 52 mg | 2% |
| Protein | 6 g | 11% |
| Saturated Fat | 11 g | 56% |
| Sugars | 25 g | 3% |
| Vitamin C | 6 mg | 10% |
| Vitamin A | 807 iu | 16% |
Preheat oven to 375° F. Spray 1 jelly roll pan (15x10x1-inch) generously with baking spray. Sprinkle clean kitchen towel with 1/4 cup confectioner’s sugar; set aside.
Beat egg whites in large bowl with electric mixer on medium-high speed until light and foamy. Slowly sprinkle in 1/4 cup granulated sugar and continue beating until whites have reached stiff peaks; set aside.
In another large bowl, beat egg yolks, remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla until fluffly and pale yellow, about 3 minutes. Sift cake flour over beaten egg yolks and continue mixing until just combined. Stir in about 1/3 of the beaten egg whites to loosen the batter. Using a large rubber spatula, gently fold in remaining egg whites just until combined, scraping the bottom of the bowl as you go.
Pour batter onto prepared pan and spread evenly using an offset spatula. Bake 10 to 12 minutes, just until lightly browned. Immediately invert cake onto prepared towel; remove pan. Starting at one of the short sides, roll up cake and towel. Cool completely on wire rack, about 1 hour.
Meanwhile, lightly mash 1 cup raspberries in medium bowl; set aside. Beat heavy cream, remaining 1/4 cup confectioner’s sugar and remaining 1 teaspoon vanilla on medium-high speed in large bowl until light and fluffy. Gently fold half of the whipped cream into mashed raspberries. Cover and refrigerate remaining whipped cream.
Unroll cake. Spread jam onto cake and raspberry cream over the jam. Re-roll cake, using towel as a guide. Place cake seam-side down on serving platter; cover with plastic wrap and refrigerate 1 hour. Spread remaining whipped cream over cake and top with remaining 1 cup raspberries just before serving.
Raspberry Cake Roll
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