Raspberry Swirl Jelly Roll Food

RASPBERRY SWIRL JELLY ROLL

Steps:

• Preheat oven to 350 degrees. Butter bottom and sides of an 11-by-17-inch rimmed baking sheet. Line pan with parchment paper and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 3/4 cup granulated sugar, vanilla, and salt on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
• Place remaining egg whites in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons granulated sugar; continue whisking until stiff and glossy, about 1 minute more.
• Fold egg-white mixture into egg-yolk mixture. In three additions, sift reserved flour mixture into egg mixture, folding to combine after each addition. Transfer batter to prepared baking sheet, smoothing top with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
• Run a knife around the sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Lightly dust with confectioners' sugar using a sieve. Using the towel and starting at a short end, roll up cake and towel. Let cool completely, seam side down.
• Unroll cake. Whip cream until soft peaks form; mix in jam. Spread on top of cake, leaving a 1/2-inch border. Starting at a short end, roll up cake without towel. Wrap jelly roll cake in towel. Transfer to baking sheet, seam side down to maintain cylindrical shape. Refrigerate at least 30 minutes and up to 3 hours. Dust with confectioners' sugar before slicing and serving.

RASPBERRY SWIRLS

Steps:

• Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.

JELLY ROLL

Steps:

• Preheat oven to 400 degrees. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; coat with cooking spray. Dust with flour; tap out excess, and set aside. Stir flour, ground almonds, and salt in a bowl; set aside.
• Put eggs, yolks, and granulated sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
• Sift flour mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour butter down side of bowl; gently fold. Spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 7 to 8 minutes.
• Run a knife around sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Roll cake in towel, starting at a short end. Let cool completely, seam side down.
• Unroll cake. Spread with jam, leaving a 1/2-inch border. Whip cream until soft peaks form; spread over jam. Roll cake without towel, starting at a short end. Refrigerate 30 minutes (up to 3 hours). Serve dusted with confectioners' sugar.

RASPBERRY NUT PINWHEELS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Roll out dough between 2 sheets of waxed paper into a 12-in. square. Remove waxed paper. Spread dough with jam; sprinkle with nuts. Roll up tightly, jelly-roll style; cover. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Uncover dough and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 9-12 minutes. Remove from pans to wire racks to cool.

RASPBERRY SWIRL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
• Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
• Combine raspberry jam, coconut, and walnuts together in a bowl.
• Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
• Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
• Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.
• Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.

RASPBERRY JELLY ROLL

Steps:

• Preheat the oven to 375°F Line an 18" x 13" half-sheet pan with parchment or aluminum foil, and grease the parchment or foil.
• Beat the eggs and salt at high speed until they're foamy.
• Gradually add the sugar, beating till thick and light-colored, about 3 minutes at high speed of an electric or stand mixer.
• Gently mix in the water and vanilla.
• Stir in the flour, scraping the bowl to make sure the mixture is thoroughly combined.
• Pour the batter into the prepared pan, making sure it spreads into the corners.
• Bake the cake till it's a light golden brown, and a cake tester inserted into the center comes out clean, about 16 minutes.
• While the cake is baking, generously sprinkle confectioners' sugar on a smooth dish towel (not terry cloth) larger than 18" x 13". Gently rub/spread the sugar to cover the surface of the towel.
• Remove the cake from the oven, and turn the pan over onto the towel. Lift off the pan.
• Peel off the parchment or foil. Starting with a short end, gently roll the warm cake and towel into a log.
• Let the wrapped cake cool for 30 minutes, or until it's completely cool.
• Unroll the cooled cake, and lift it off the towel onto a clean work surface.
• Stir the jam till any lumps have smoothed out, and it's soft enough to spread easily. Spread it over the cake.
• Roll the cake up, again starting with a short end. Roll fairly tight without squashing; you may see excess jam oozing off the edge when you get to the end. That's OK; just scrape it off and use it on your toast.
• Sprinkle the cake heavily with confectioners' sugar.
• Let the cake set for an hour or so before serving. For prettiest slices, cut off each ragged end, and serve in 1" slices. A garnish of fruit, sauce, or whipped cream is always welcome.