Print Recipe

Peanut Butter and Raspberry Jellyrolls

Ingredients

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. Gradually beat in 1/2 cup granulated sugar. At high speed, beat whites until stiff, yet billowy peaks form.
  4. In large bowl, beat yolks, remaining 1/4 cup sugar, the peanut butter and vanilla extract for 2 minutes.
  5. At low, beat in half the flour mixture. Stir in large spoonful whites to loosen batter; fold in remaining flour mixture, then remaining whites.
  6. Spread 2 cups batter into each prepared pan. Bake 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 2 minutes. From long side, roll up each cake in towel; cool, seam side down, on rack.
  7. Unroll cakes. Spread 1/2 cup jam over each, with 1/2-inch border; roll up. Cut each crosswise into 14 jelly rolls. Dust with extra confectioners' sugar.

Per serving: Makes 28 mini jelly rolls. Per mini roll: 170 calories, 3 g protein, 31 g carbohydrate, 4 g fat, 1 g fiber, 66 mg cholesterol, 90 mg sodium


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.