Does anyone have a tasty recipe for a chocolate roll cake and/or raspberry filling (no seeds) for it? By roll cake, I mean a jellyroll-type cake (rolled up into a loglike shape). I want to decorate it, so it has to be firm enough to ice. Does such a cake exist? Also, I would prefer it if it does not have to be stored in the refrigerator and contains no alcohol. Thanks!

I've made a chocolate jelly roll a few years ago. Have you tried an online search for one? I'm thinking as long as you found one you could use what ever you normally use for a raspberry filling.

I'd be curious if you could use a cake mix in the jelly roll pan.

I did try an online search, but I was hoping someone could vouch for one before I winged it with something that might not be good.

I've done cake mix in jelly roll pans. Just keep an eye on it because I have no idea what to tell you for a baking time!

Here is the recipe I use. It rolls real nice because it is a sponge cake and as a bonus, it is low fat. Have your cake and eat it too!

Chocolate Jelly Roll

4 eggs
1 cup granulated sugar
1/3 cup water
1 tsp. vanilla
1 tsp. baking powder
3/4 cup flour
1/4 cup cocoa powder
1/4 tsp. salt
Powdered sugar

Heat oven to 375 F. Line jelly roll pan, 15 1/2 x 10 1/2 inch, with parchment and then grease.

Beat eggs on high until they are very thick and lemon colored. Gradually beat in sugar. Blend in water and vanilla on low. Combine dry ingredients an gradually add to wet. Mix until smooth. Do not over beat.
Pour into pan, spreading to corners.

Bake 12 to 15 minutes or until toothpick inserted comes out clean. Immediately loosen cake from edges of the pan and turn upside-down onto a towel generously sprinkled with powdered sugar. Carefully remove parchment paper. Trim of stiff edges if necessary. While cake is still hot, carefullyroll cake and towel from narrow end. Cool on wire rack at least 30 minutes.

Unroll cake, remove towel, fill. Roll up cake. Dust with powdered sugar.


As for seedless raspberry filling, I like Polander's All-Fruit Seedless Red Raspberry. I use about 2/3 cup and mix it a bit so it spreads nicely on the cake.

Enjoy!

Junebuggey

Thank you! I will have to try that.