Raspberry Coconut Jelly Roll
Delight your taste buds with the Raspberry Coconut Jelly Roll, a stunning dessert that combines a light and fluffy sponge cake with the tart sweetness of raspberry jam and the tropical flair of shredded coconut. Perfectly baked in just 10 minutes, this jam-filled roll boasts a tender texture thanks to carefully folded ingredients and a clever rolling technique that locks in its signature shape. The sugared kitchen towel trick ensures a hassle-free process, while the final sprinkle of coconut adds a flavorful and visually appealing finish. Ideal for celebrations or casual tea time, this show-stopping jelly roll is a treat guaranteed to impress. Make it in under half an hour and serve up slices of pure joy!
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Recipe Information
Ingredients
- 4 eggs
- 100 g granulated sugar
- 100 g all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 1 tsp vanilla extract
- 30 g powdered sugar
- 200 g raspberry jam
- 50 g shredded coconut
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper, ensuring it covers the sides for easy removal.
In a large mixing bowl, beat the eggs using an electric mixer on high speed for about 2-3 minutes until thick and pale.
Gradually add the granulated sugar while beating, and continue mixing until the mixture is light and fluffy, about 2 more minutes.
Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter. Add vanilla extract with the last portion of the dry ingredients.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 8-10 minutes, or until the sponge springs back when lightly touched and is golden around the edges.
While the cake is baking, dust a clean kitchen towel with powdered sugar to prevent sticking.
Once the cake is baked, immediately invert it onto the prepared towel and carefully peel off the parchment paper. Roll the cake up with the towel (starting from the shorter side) while it’s still warm, and let it cool completely in the rolled shape.
Unroll the cooled cake gently and spread an even layer of raspberry jam over the surface.
Carefully roll the cake back up, this time without the towel. Trim the edges if desired for a neat finish.
Sprinkle shredded coconut over the roll, pressing lightly so it adheres to the cake.
Slice and serve your Raspberry Coconut Jelly Roll with a smile!
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 332.3 g | 121% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 234.5 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 140 mg | 11% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
