Cake Recipes
Peanut Butter and Raspberry Jellyrolls
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
- 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.
- In food processor, process 1/2 cup flour, the peanuts, baking powder and salt until peanuts are finely ground.
- In medium bowl, beat whites until foamy.
- Gradually beat in 1/2 cup granulated sugar.
- At high speed, beat whites until stiff, yet billowy peaks form.
- In large bowl, beat yolks, remaining 1/4 cup sugar, the peanut butter and vanilla extract for 2 minutes.
- At low, beat in half the flour mixture.
- Stir in large spoonful of whites to loosen batter; fold in remaining flour mixture, then remaining whites.
- Spread 2 cups batter into each prepared pan. Bake for 5 minutes, until center of cake springs back when lightly pressed.
- 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.
- From long side, roll up each cake in towel; cool, seam side down, on rack.
- 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