This Rolled Raspberry Cake is a nice and easy cake you can vary with any jam you have at home – but I believe that Raspberry is the “original” version. (Or maybe it’s because it’s my personal favorite?!)
This recipe has been following me since I was very young and started baking myself.
– actually, it has been following my mother, since the recipe originally comes from her old cookbook she used in school!!!
-Isn’t that amazing?! – I love it!!
It doesn’t take much ingredients, so normally it’s a cake you can bake, even though your fridge or cabinets are “empty”.
A true lifesaver!
Hope you like it just as much as I do!!
Rolled Raspberry Cake
Ingredients: (serves 8)
1/3 cup sugar
3/4 cup flour
1 teaspoon baking powder
2 teaspoon water
1/2 cup of raspberry jam
confectioners’ suger for dust
Mix all the ingredients and spread out the dough as evenly as possible on a piece of baking parchment on a baking tray (10 in x 12 in) and bake at 400 degrees for about 8 minutes (be careful it doesn’t get too dark).
While the cake is in the oven, place a piece of baking parchment on the table and sprinkle it with sugar.
When the cake is done you take it out of the oven and leave it on the baking parchment, but turns it upside down over the other sugar sprinkled baking parchment.
Then carefully remove the baking parchment from the cake and spread out jam on the whole cake (everything has to be done while it’s still hot)
Finally roll the cake gently, but firmly, together (you can use the paper to get a better hold)
Cut off the (not so beautiful) ends and sprinkle with confectioners’ suger.
Enjoy freshly baked.