Cake Recipes

Peanut Butter and Raspberry Jellyrolls

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Yield: 28 mini jelly rolls

Ingredients

  • Cooking spray
  • 2 tablespoons + 1/2 cup cake flour
  • 1/4 cup salted dry-roasted peanuts
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 large eggs, separated
  • 3/4 cup granulated sugar
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioners' sugar + extra
  • 1 cup seedless raspberry jam

Instructions

  1. Heat oven to 400 degrees F. With spray, coat two (15 1/2 x 10 1/2 x 1 inch) jellyroll pans. Line with wax paper. Coat paper with spray; dust each with 1 tablespoon flour.
  2. In food processor, process 1/2 cup flour, the peanuts, baking powder and salt until peanuts are finely ground.
  3. In medium bowl, beat whites until foamy.
  4. Gradually beat in 1/2 cup granulated sugar.
  5. At high speed, beat whites until stiff, yet billowy peaks form.
  6. In large bowl, beat yolks, remaining 1/4 cup sugar, the peanut butter and vanilla extract for 2 minutes.
  7. At low, beat in half the flour mixture.
  8. Stir in large spoonful of whites to loosen batter; fold in remaining flour mixture, then remaining whites.
  9. Spread 2 cups batter into each prepared pan. Bake for 5 minutes, until center of cake springs back when lightly pressed.
  10. Sieve 1/2 cup confectioners' sugar over 2 kitchen towels. Invert 1 cake on each towel. Remove pan; peel off paper. Let cool for 2 minutes.
  11. From long side, roll up each cake in towel; cool, seam side down, on rack.
  12. Unroll cakes. Spread 1/2 cup jam over each, with a 1/2 inch border; roll up. Cut each crosswise into 14 jelly rolls. Dust with extra confectioners' sugar.

Nutrition

Per serving: Per mini roll: 170 calories, 3g protein, 31g carbohydrate, 4g fat, 1g fiber, 66mg cholesterol, 90mg sodium



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