Delicious raspberry jelly roll cake: a perfect balance between a light sponge and a fruity gelatin

Delicious raspberry jelly roll cake: a perfect balance between a light sponge and a fruity gelatin

Enjoy a classic treat with this delicious Raspberry Jelly Roll Cake, combining light and fluffy sponge cake with a refreshing raspberry jelly filling. The soft and tender sponge cake is rolled with a layer of raspberry gelatin, creating a beautiful and delicious dessert, perfect for any occasion. This elegant bun is both visually stunning and deliciously flavorful.


Why you'll love it: The light and airy texture of the sponge cake pairs wonderfully with the tangy and sweet raspberry jelly, creating a dessert that is both filling and refreshing. The process of rolling the cake while it is still warm ensures that it retains its shape without cracking, making it as pleasing to the eye as it is to the palate.

Perfect occasion: This raspberry jelly roll cake is ideal for celebrations like birthdays, holidays or afternoon tea. It's also perfect for picnics or as a delicious treat to share with family and friends. Its elegant appearance makes it a striking addition to any dessert table.

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Decorating Tips: For an extra touch of elegance, sprinkle the finished roll with powdered sugar and decorate with fresh raspberries and mint leaves. You can also drizzle a light lemon glaze on top for added flavor and visual appeal.


For the sponge cake:

  • 4 eggs
  • 100g caster sugar
  • 115 g all-purpose flour
  • 0.5 teaspoon vanilla sugar
  • 2 tablespoons of potato starch
  • 1 tablespoon of vegetable oil

For the raspberry jelly filling:

  • 2 packets of raspberry gelatin
  • 700 ml of hot water
  • Fresh or frozen raspberries (optional)


  1. Prepare the sponge cake:
    • Preheat your oven to 180°C (350°F), top and bottom heat. Line a large baking sheet with parchment paper.
    • Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, gradually adding the caster sugar.
    • Lightly beat the yolks with the vanilla sugar and gently fold into the egg whites.
    • Sift together the flour and potato starch. Gradually add to egg mixture, folding gently until well combined.
    • Spread the dough evenly on the prepared baking sheet, ensuring a thin, even layer.
    • Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking as this will make the cake difficult to roll.
    • Once cooked, transfer the cake to a damp cloth, removing the parchment paper. Roll the cake in the towel and let it cool completely.
  2. Prepare the raspberry jelly:
    • Dissolve the raspberry gelatin in 700 ml of hot water, stirring until completely dissolved. Let cool until it begins to set.
    • You can add fresh or frozen raspberries to the gelatin for added flavor and texture.
  3. Assemble the rolled cake:
    • Once the sponge cake has cooled, carefully unroll it. Spread the raspberry jelly evenly over the entire surface.
    • Carefully roll up the cake, using the parchment paper to help hold the roll tight. Wrap the rolled cake in parchment paper, tucking the ends in to prevent the jelly from escaping.
    • Place the roll in the refrigerator to harden completely.
  4. Serve:
    • Once set, unwrap the cake and transfer it to a serving dish. Optionally sprinkle with powdered sugar and decorate with fresh raspberries and mint leaves.

Enjoy this delicious Raspberry Jelly Roll Cake, a perfect balance of light sponge cake and fruity gelatin that is sure to impress and satisfy!

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