Another Mini Dessert!
Raspberry Jellyrolls – are these gorgeous or what? My goodness, these are an easy and beautiful mini delicacy! Imagine a tray of these mini desserts at your next get-together. They’ll probably disappear in no time!
When desserts are bite-sized, don’t you think they need to have a more robust burst of flavor? This version has a little flavor boost of Grand Marnier. The orange pairs nicely with the raspberry flavor.
Although I made the angel food cake used for the jellyrolls, you could pick a loaf up in the bakery department at the grocery. Or, you could pick up an angel food cake mix and bake two 9-inch loaves!
I’ve never felt the need for an electric knife, but for slicing the angel food, the electric knife would have been a handy tool. Instead, a serrated knife was used and it worked just the same. Although, cutting the crust off of these would have made them even more beautiful. That would probably require an electric knife. Perhaps, I should invest in one. Hmmm.. Yes, I think I will. (We are an Amazon affiliate and may receive a percentage of any sales through this link. Thanks for supporting this website!)
- 1 Loaf Angel Food Cake
- Grand Marnier
- Seedless Raspberry Jam
- Fresh Raspberries – for garnish
- Mint – for garnish
Trim the crust from the cake with an electric knife, if desired. Cut the cake lengthwise into six slices with a serrated knife or an electric knife.
Lay a sheet of wax paper on the counter and place one of the slices on top of it. Cover with another sheet of wax paper and roll to about 1/8″ thickness with a rolling pin.
Microwave on HIGH for 8 seconds.
Remove the top piece of wax paper and quickly roll up the cake and the paper together starting at the narrow end. Repeat, until all slices are rolled.
Place each on a baking rack, seam side down, and allow to completely cool.
Unroll one at a time carefully. Brush some of the Grand Marnier over the flattened cake. (Lightly, you don’t need to go overboard with this and saturate the thing!)
Spread with a layer of jelly, about 2 teaspoons for each. ( I used Polaner All Fruit – Seedless Raspberry.)
I should probably have straightened up the edges with a knife. I’ll know that next time!
Reroll the jelly covered piece of cake. Cut each piece in half crosswise, as shown in the picture below or you can cut each roll into 4 pieces for a bite-sized treat.
I cut some of these into 4 pieces and with the spiral side up, placed them in a container with raspberries and a sprig of mint, and took them to the salon where my daughter works to share with her friends there.
Sprinkle with powdered sugar, if desired. Garnish with raspberries and mint leaves. Store in an airtight container in the refrigerator for up to 2 days. (I would place a paper towel over the top of them to absorb any condensation.)
These Raspberry Jellyrolls have been on my, “I wanna make these!” list, for a long, long, time! What took me so long? (Do you have one of these lists, too?) I can’t believe how gorgeous and EASY they really are! They will definitely be on the list for any parties where we need mini desserts. (Dave likes them, too!)