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Hazelnut-Raspberry Jelly Roll

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Recipe photo courtesy of Jonathan Lovekin

What sets our hazelnut-raspberry jelly roll apart is its toasty, nutty flavor. Ground hazelnuts are baked into the sponge cake, and hazelnut liqueur, such as Frangelico, is whipped into the cream.

Source: Martha Stewart Living, August 2012
Total Time Prep Servings

Ingredients

For the Cake

For the Filling

Directions

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Reviews

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How would you rate this recipe?
37
  • ShelleyCarroll
    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
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  • bosara2012
    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!!!!!!!!!!!!
    Reply
  • jeeychoe
    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.
    Reply

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