Jelly Roll with Raspberry Filling

Preparation info

  • Difficulty


  • Yield:


    or More Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

In my home, as in many Southern homes, we enjoyed many fancy desserts that were considered as Southern as cotton blossoms and cape jasmine. In later years, I discovered that they were really of French origin and they included charlottes (generally charlotte russe) and blancmanges. One of my favorite desserts was jelly roll, a traditional Southern sweet that goes by the name of biscuit roulé in French.


  • 5 eggs, separated
  • cup plus 7 teaspoons sugar
  • ½ cup plus 3 tablespoons flour
  • 2 tablespoons butter
  • cups raspberry jelly


  • Preheat the oven to 450 degrees.
  • Grease a jelly-roll pan with butter. Cover with a rectangle of buttered wax paper or parchment cut to size. Set aside.
  • Put the yolks in a mixing bowl and add all but 1 teaspoon sugar. Beat until light, lemon-colored, and thick, at least 5 minutes.
  • Sift the flour, a little at a time, over the yolk mixture, folding it in slowly with a rubber spatula.
  • Heat the butter over low heat just until it melts.
  • Beat the egg whites. When they are almost but not quite stiff, add the remaining 1 teaspoon sugar. Continue beating until stiff.
  • Spoon and scrape the egg whites into the mixing bowl with the egg yolk mixture. At the same time add the melted butter, and fold the butter and whites immediately into the egg yolk mixture.
  • Pour and scrape the mixture onto the prepared baking sheet. Use a spatula to smooth it over left to right, top to bottom. Place in the oven and bake 7 minutes.
  • Line a flat surface with wax paper. Turn the cake out quickly but carefully onto the wax paper. Pull off the wax paper or parchment on which the cake was baked. Turn the cake top side up.
  • Spoon the jelly onto the cake. Roll the cake sidewise for a short, thick roll, or lengthwise for a long, thin roll.