| RASPBERRY JELLY ROLL |
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6 to 8 servings2 tablespoons CRISCO shortening 1/2 cup sifted cake flour 1/8 teaspoon salt 3 eggs, separated 1/2 cup sugar 1 teaspoon vanilla extract 1/2 cup CRISCO shortening 1/4 cup warm water 3 cups confectioners' sugar 1 teaspoon almond extract 2/3 cup SMUCKER'S Red Raspberry Jelly Preheat oven to 400ºF. Grease a 15-1/2 x 10-1/2 x l-inch jelly-roll pan with 1 tablespoon Crisco. Line with waxed paper, then grease paper with remaining 1 tablespoon Crisco. Set aside. Sift cake flour and salt together and set aside. Beat egg yolks in a mixer bowl until thick and lemon colored (about 5 minutes). Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Pour beaten yolks over beaten whites; add extract and then fold in. Sift flour mixture over top and fold in carefully and thoroughly. Pour batter into pan. Bake at 400ºF for 13 to 15 minutes or until cake is golden and pulls away from sides of pan. Loosen edges of cake with a knife. Turn pan upside-down onto clean towel dusted with confectioners' sugar. Gently peel off waxed paper. Trim crisp edges. While cake is still warm, roll up cake tightly, starting with narrow end. Cool thoroughly. Combine 1/2 cup Crisco, water, confectioners' sugar and almond extract. Beat for 5 minutes or until smooth. (Mixture should be soft and spread-able. If necessary, add more water.) Set aside. When cake is cool, unroll and spread with jelly. Spread confectioners’ sugar mixture on jelly. Re-roll cake. Dust with confectioners' sugar, if desired. Cover tightly and chill overnight. |
