Home | food recipes cooking | Epicurien.be
Home - food recipes cooking
  French | Dutch   

Recipes foodIngredients food cookingSearch for recipesfood recipes cooking rss feed
Tuesday 21 August 2018  
Home > Raspberry Jam Roll recipes
01.01.2003 -dessert - raspberry

Raspberry Jam Roll

« An irresistible delicacy! We owe the recipe for this tasty roll to Jean-Luc Petitrenaud's mother, the "gourmet poet”, who has allowed us to (re)discover the never-ending culinary richness of regional France every day for over ten years. » 
Type Dessertjam – preserve – raspberry - pastries
Level of difficulty easy
Preparation time Preparation: 15 minutes - Cooking: 12 minutes
Send to a friend     Print     Send your comment


Serves 6

  • 1 cup (100 g) sifted flour
  • ½ cup (100 g) superfine (caster) sugar
  • 1 jar raspberry jam
  • 4 egg yolks
  • 3 egg whites whisked into peaks


To make the dough

  • Separate the egg yolks and whites into two different bowls. Set aside the whites
  • Add the sugar to the 4 egg yolks and beat
  • Gradually add the flour, continuing to beat the mixture
  • In another bowl, use a whisk or food processor to whip the 3 egg whites into peaks
  • Carefully fold the whisked egg whites into the egg yolk/sugar/flour mixture
  • Mix well, and then knead until the mixture becomes a nice, even dough
  • Preheat the oven to 415°F (210°C)
  • Place a sheet of parchment paper on the baking tray, brushing the edges of the sheet with melted butter
  • Spread the dough out on the parchment paper, making sure it is nice and even
  • Bake in the oven for 10 minutes
  • When it has finished cooking, use the point of a knife to check if the dough is ready. The knife should come out dry
  • Remove from the oven and turn out onto a clean, damp cloth
  • This step is essential so that the dough remains supple and can be rolled easily without breaking
  • Carefully remove the parchment paper, and then roll the dough onto itself
  • Wrap the dough in plastic wrap and set aside in the refrigerator

Final preparation

  • About an hour before serving, take the dough out of the refrigerator, remove the plastic wrap, unroll it and spread it evenly with the jam
  • Roll the cake up again and let it rest at room temperature


  • Present the roll on a serving dish, covered with a little more warm jam (lightly heated in a small saucepan)


To add a bit of a crunch, I recommend that you sprinkle the roll with flaked almonds that have been toasted in a frying pan for a few minutes.

Share this recipe
save to del.icio.us del.icio.us
digg this digg

See Also :
Dessert recipes  Dessert recipes
Jams recipes  Jams recipes
Pastry recipes  Pastry recipes
Raspberry recipes  Raspberry recipes
Copyrights Wonderweb 2004 - 2008 - top of page