Tuesday, January 31, 2012

Raspberry Filled Jelly Roll - Gluten, Dairy, Egg Free

I ordered my first box of Better Batter Yellow Cake Mix and decided to try and make a jelly roll.   Maybe a little ambitious.  I resisted posting the recipe because, well frankly, it turned out ugly!  Though it gushed everywhere, my kids and husband insisted that it was delicious and I should post it.  I made it twice more changing the consistency of the the filling and to no avail!  The filling still squished out.   If your family doesn't mind the occasional sloppy looking dessert, then try this one!  It's is scrumptious!

Cake Batter:
1 box of Better Batter Yellow cake mix
1 can of beets
3/4 cup of oil

1 (8oz) tub of dairy free cream cheese
2 cups powdered sugar
1/4 tsp raspberry extract
1/2 cup frozen chopped raspberries
(I bought them fresh then frozen them)

Drain all of the juice off the can of beets into a 1 cup pyrex measuring cup.  If the juice does not equal  one cup, add water to juice to make one cup.

Puree enough beets to make 1/4 cup beet puree.

Blend cake mix, 1 cup of beet juice/water,  1/4 cup of beet puree, and oil in a large bowl at low speed until it is moistened.  Then beat at medium speed for 2 minutes.  Pour batter into a parchment lined jelly roll pan.

Bake at 350˚F for 15-20 minutes or until done.

Let cool for at least 20 minutes.
The cake must be cool so as to not melt the cream cheese filling.

Make the filling :
In a mixing bowl, cream together dairy free cream cheese, powdered sugar, and extract.
 Chop the cold raspberries right before folding them in.

Fold in the chopped raspberries.

Spread the filling on the cake, leaving an one and half inch border.

Begin rolling the cake using the parchment to help you lift and roll.

There goes the filling!

Dust with powdered sugar if you like.

P.S. You would think with that beautiful deep red color in the batter, that it would stick around.  However, when the cake is baked that color seems to run for cover and the cake doesn't turn out that beautiful red.  So sad!  I haven't found anything yet, dye free, that keeps that deep red-pinky color when baked.

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