This Stainless Steel Jelly Roll / Cookie Pan is durable, dishwasher-safe and rust-proof. It measures 10 X 15 X 1 inch and will bake perfect jelly rolls, Texas sheet cakes or cookies. It is strong and won't warp.
Old Fashioned Raspberry Jelly Roll:
3 Eggs
1 Cup Granulated Sugar
1/3 Cup Water
1 Tsp. Vanilla
3/4 Cup All-Purpose Flour
1 Tsp. Baking Powder
1/4 Tsp. Salt
Powdered Sugar
2/3 Cup Raspberry Fruit Filling (or jam)
Preheat oven to 375 degrees (F). Line a 15 X 10 jelly roll pan with parchment paper. Sift together flour, baking powder and salt; set aside. Beat eggs in a small bowl with an electric mixer on high speed for 5 minutes or till thick and lemony colored. Gradually beat in granulated sugar. Stir in water and vanilla on low speed. Fold in flour mixture till smooth. Pour into pan, spreading into corners. Bake 12-15 minutes or until toothpick inserted in center comes out clean. Immediately loosen sides and turn onto a clean towel sprinkled with powdered sugar. Carefully remove parchment paper. While hot, carefully roll cake and towel from the narrow end and allow to cool for at least 30 minutes.
Unroll cake and remove towel. Carefully spread raspberry filling evenly and re-roll cake. Dust with powdered sugar before serving. Slice.
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