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Hazelnut-Raspberry Jelly Roll

  • prep: 25 mins
    total time: 3 hours
  • servings: 10
Photography: Jonathan Lovekin

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Ingredients

For the Cake

  • Vegetable-oil cooking spray
  • 1/2 cup plus 1 tablespoon cake flour (not self-rising), plus more for pan
  • 1/3 cup skinned whole hazelnuts, deeply toasted
  • 1/4 teaspoon salt
  • 3 large eggs plus 2 large egg yolks
  • 1/2 cup granulated sugar
  • 1/2 stick unsalted butter, melted but not very hot
  • 3 to 4 tablespoons confectioners' sugar for dusting, plus more for towel

For the Filling

  • 1 cup plus 3 tablespoons high-quality raspberry preserves or jam, such as Bonne Maman (one 13-ounce jar)
  • 1 cup very cold heavy cream
  • 2 tablespoons hazelnut liqueur, such as Frangelico

Directions

  1. Step 1

    Make the cake: Preheat oven to 400 degrees. Coat an 11 1/2-by-17-inch rimmed baking sheet (1/2 inch deep) with cooking spray, and line with parchment. Coat parchment with spray, and dust with flour, tapping out excess. Bring a pot of water to a simmer. Meanwhile, pulse hazelnuts, flour, and salt in a food processor until nuts are finely chopped, about 1 minute. Sift flour mixture, discarding any pieces of nuts in sieve.

  2. Step 2

    Whisk together eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan of simmering water, until sugar dissolves and mixture is warm, about 2 minutes. Remove from heat. Beat with a mixer on medium speed 2 minutes. Raise speed to high, and beat until pale and fluffy, about 4 minutes. Sprinkle flour mixture on egg mixture in 3 additions, folding with a rubber spatula and drizzling in butter toward end of last addition. Spread batter in pan, and bake until top is golden, 7 to 8 minutes.

  3. Step 3

    Loosen cake from pan with a paring knife. Dust a clean kitchen towel with confectioners' sugar, and invert cake onto towel. Peel off parchment. Starting from a short side, tightly roll up cake in towel. Let cool completely, about 1 1/2 hours.

  4. Step 4

    Make the filling: Unroll cake, and spread with jam, leaving a 1/4-inch border on all sides. Beat cream with liqueur until medium peaks form. Spread cream over jam, leaving a 1-inch border on all sides. Starting from a short side, roll up cake as tightly as possible. Place cake, seam side down, on a baking sheet or in a platter. Refrigerate at least 1 hour and up to 4 hours. Dust with confectioners' sugar, slice, and serve.

Source
Martha Stewart Living, August 2012

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Reviews (3)

  • 15 Dec, 2013

    Loosen cake from pan with a paring knife. Dust a clean kitchen towel with confectioners' sugar, and invert cake onto towel. Peel off parchment. Starting from a short side, tightly roll up cake in towel. Let cool completely, about 1 1/2 hour what you mean?
    "https://www.facebook.com/vidavacations">vida vacations grand bliss

  • 17 Jan, 2013

    This recipe was the bomb! Made 6 of them for a bridal shower this past weekend and they were the hit of the event. Jeeychoe review had me skeptical but when I reread her response saw the error of her ways. You only whisk eggs and sugar together then beat with mixer. Final product to die for!!!!!!!!!!!!

  • 28 Dec, 2012

    Is this recipe correct? The egg mixture in step 2 never got fluffy even after 6 minutes of whisking in the mixer. It got slightly pale, but never fluffy. After baking, it looked more like a pancake than a cake. Second attempt came out the same way.

    This recipe didn't work for me.