Jelly Roll
A cake filled with raspberry jelly and cream cheese, perfect for dessert.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time40 minutes mins
Servings: 10
- Cake Roll
- 3 eggs
- 1 cup sugar
- 5 tablespoons water
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar
- Filling
- 1 cup powdered sugar
- 8 oz cream cheese
- 4 tablespoons butter or margarine
- 1/2 teaspoon vanilla
- jelly or jam of your choice
Line with parchment paper and grease cookie seat.
Beat cake ingredients (except powdered sugar) together and pour on prepared pan.
Bake at 375 Degrees for 12 to 15 minutes.
Remove from oven and turn onto a towel sprinkled with powdered sugar.
Roll up the cake with the towel until cool.
Unroll and spread on a thin layer of jelly (or thick if you want more but if you do too much it will ooze out).
Mix together filling ingredients and spread on top of the jelly layer.
Re-roll and chill.
Cut into slices to serve.