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Ingredients
| blueberries: 2 1/2 cups |
| granulated sugar: 3/4 cup |
| water: 1/2 cup |
| lemon juice: 1 tsp (fresh) |
| raspberries: 2 cups |
| granulated sugar: 3/4 cup |
| water: 1/2 cup |
| currant jelly: 1/2 cup |
| eggs: 3 |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 1 cup |
| cream of tartar: 1 tsp |
| baking soda: 1/2 tsp |
| water: 1/3 cup (cold) |
| pure vanilla extract: 2 tsp |
| powdered sugar |
| raspberry jelly: 2 cups |
| light whipping cream (whipped): 3 cups |
| raspberries: 1 pt |
| blueberries: 1 pt (fresh) |
Raspberry Cake with 2 Berry Sauces
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Blueberry sauce: Simmer 12 minutes or so and cool.
- Raspberry sauce: Simmer 12-15 minutes and cool.
- Make a jelly roll using raspberry jelly.
- Preheat oven to 375 F and grease a 10 1/2 x 15 1/2 jellyroll pan.
- Beat wet ingredients until foamy.
- Add dry ingredients.
- Pour into jellyroll pan.
- Bake for about 12 minutes or until a toothpick comes out clean.
- Cool for a couple of minutes.
- Loosen the edges with a spatula until cake is loosened.
- Sprinkle a clean kitchen towel liberally with confectioners sugar.
- Quickly turn cake out unto kitchen towel.
- Cool and cover cake with a layer of raspberry jam.
- Roll up on the long side.
- Trim the crusty edges. Slice and serve!
- Plating instructions: Cut a slice of jellyroll and place on plate, sprinkle with confectioners sugar, and decorate plate with a swirl of raspberry sauce and then a swirl of blueberry sauce.
- Then top each slice of cake w/ whipped cream.
- Sprinkle with fresh raspberries and blueberries. Serve.