Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Jelly Roll 3.0 (133) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Photo: John Kernick Servings: 10 Simple almondy cake batter is baked and spread with raspberry jam and a thick layer of whipped cream before it's rolled, chilled, dusted with sugar, and sliced for dessert. Ingredients Vegetable oil cooking spray ½ cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for sheet 3 tablespoons finely ground toasted blanched almonds ⅛ teaspoon salt 3 large eggs, plus 2 large egg yolks ½ cup granulated sugar ¼ cup (½ stick) unsalted butter, melted Confectioners' sugar, for dusting 1 ¼ cups homemade or good-quality jam, such as Raspberry-Orange Zest Jam 1 cup heavy cream Directions 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. Print