Bonne Maman Raspberry Jelly Roll

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Bonne Maman Holiday Favorites Recipe
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Bonne Maman Blackberry Preserves Cake
Best Bonne Maman Recipe Winner

Bonne Maman Raspberry Jelly Roll
Best Gluten-Free Recipe

Bonne Maman Mixed Berries Flan
Most Original Recipe Winner

Judges Notes:
This recipe is a delicious and pretty-to-serve gluten-free dessert. Perfect for Passover too! We suggest a slight modification to the original recipe submitted to balance the flavors just a bit: spread 1 cup of preserves on the chocolate cake vs. 2/3 cup, and add ¼ cup of confectioner’s sugar to the whipped cream… we would like it a bit sweeter. We loved the sugar coating on the outside that adds just a bit of texture to the taste.

Submitted by: Donna Marie Ryan
“When I was younger my brothers and I loved the chocolate ‘jellyroll’ they sold at our food store. It was a simple chocolate roll with an outside coating of sugar. That was the best treat possible when Mom brought one home! We also loved raspberry jam rolled on the inside. Therefore my chocolate ‘jellyroll’ evolved to have both; whipped cream and raspberry jam! I played with the recipe until I felt it nicely represented our heritage and also was pretty quick and easy to make. The secret to a jellyroll (which Gran taught me) is to roll it while it is still warm in a clean towel so that it will ‘learn’ the roll. Using granulated sugar helps it not stick to the towel. It also adds sugar to the outside. You can also use unsweetened cocoa for the outside, if you prefer a more adult taste. This has become our family favorite.”

  • Cake:
  • 5 Ex-large eggs separated, at room temperature
  • 1 cup confectioner’s sugar, sifted
  • 3 tablespoons unsweetened cocoa
  • 3 tablespoons granulated sugar

Preparation

Preheat oven to 400°. Cover jellyroll pan with parchment paper. Set aside.

Place egg whites in mixing bowl and whip to stiff peaks. Add in ½ cup Confectioner’s sugar. Whip until stiff peaks. Set aside.

In a second bowl whip egg yolks until thick. Add in ½ cup confectioner’s sugar and the unsweetened cocoa. Fold this into egg whites and spread into prepared pan. Bake 12-15 minutes until top springs back. Remove from oven.

Sprinkle clean cloth with half of the granulated sugar and turn cake onto cloth. Carefully remove paper and sprinkle with granulated sugar. Roll up in cloth the short fat way and allow to cool.

  • Sweetened whipped cream:
  • 1 cup heavy cream
  • 1 tablespoon confectioner’s sugar
  • ½ Tablespoon vanilla

Preparation
Place ingredients in a chilled bowl and whip at high speed until firm peaks form. Set aside.

Jelly Roll Filling:
2/3 cup Bonne Maman Raspberry Preserves

Place preserves in a small bowl and stir with a fork to loosen.

To assemble:
Unroll cake on parchment paper. Spread Preserves across whole surface. Add a layer of whipped cream on top of preserves. Reroll the short way. Slice off ¼ inch on each side to even out. Place roll on a platter. Chill.
To serve, slice and place flat on individual dishes. Serves 6-8