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Raspberry Cake with 2 Berry Sauces

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“Wow! Is this pretty!!! Feel free to substitute homemade jellyroll w/a yellow cake mix-(slice two layers into four and stack) OR do the same w/ a ready made angel cake. All make a fabulous dessert.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Blueberry sauce: Simmer 12 minutes or so and cool.
  2. Raspberry sauce: Simmer 12-15 minutes and cool.
  3. Make a jelly roll using raspberry jelly.
  4. Preheat oven to 375 F and grease a 10 1/2 x 15 1/2 jellyroll pan.
  5. Beat wet ingredients until foamy.
  6. Add dry ingredients.
  7. Pour into jellyroll pan.
  8. Bake for about 12 minutes or until a toothpick comes out clean.
  9. Cool for a couple of minutes.
  10. Loosen the edges with a spatula until cake is loosened.
  11. Sprinkle a clean kitchen towel liberally with confectioners sugar.
  12. Quickly turn cake out unto kitchen towel.
  13. Cool and cover cake with a layer of raspberry jam.
  14. Roll up on the long side.
  15. Trim the crusty edges. Slice and serve!
  16. 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.
  17. Then top each slice of cake w/ whipped cream.
  18. Sprinkle with fresh raspberries and blueberries. Serve.

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