I left the frosting on top "fluffy" and used edible gold glitter as a decoration. There's a button link to the frosting/filling above (and you can see it on the layer cake that I made for my granddaughter. She loved it on her mother's cake, so I made it a few weeks later for her birthday too)
**NOTE: Instead of vanilla extract in the Buttercream filling, I used LEMON ESSENCE (or extract) ~PLUS~ 1 TB lemon jello powder **
LEMON & RASPBERRY JELLYROLL CAKE
4 eggs …………………………………. 1/2 cup flour
1 tsp baking powder …………………. 1/2 tsp vanilla extract
1/3 cup granulated sugar ……………. 1/2 cup seedless raspberry jam
1/2 cup granulated sugar ……………. Sifted powdered sugar
1. Take the eggs out of the refrigerator while you get your pan, flour & oven ready. Line a 15” jelly-roll pan with parchment paper or waxed paper; lightly spray with non-stick baking spray (containing flour) and set aside. Then, separate eggs. ** whisk together flour and baking powder in small bowl; set aside. ** Preheat oven to 375.
2. Beat egg whites on medium speed of electric mixer until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Gently put the beaten egg whites into another bowl with a rubber scraper and set aside.
3. Now, beat egg yolks and vanilla in mixer bowl on high for 3-5 minutes or (until thick and lemon colored). Gradually add 1/3 cup sugar, beating on high speed until sugar is almost dissolved.
4. Gently FOLD egg yolk mixture into beaten egg whites with a rubber scraper. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in prepared pan. ** While the cake is baking, spread a thin dish towel on your counter and liberally sprinkle powdered sugar all over it.
5. Bake at 375 for 10-15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto the prepared towel.. Roll up towel and cake into a jellyroll, so that it's the long way (see photos)
6. I always prop it against the back of the counter to cool (so it won't unroll). Unroll cake; gently remove towel. Spread cake with jam to within 1 inch of edges. Dollop and then spread about 1/3 of the lemon whipped buttercream evenly over the raspberry jam. Roll up cake. Frost with the rest of the Whipped Buttercream Frosting and dust with edible glitter.
Sugar-Free Substitutions:
REGULAR Splenda (NOT baking blend) can be substituted in equal proportions with the sugar ~ Use sugar-free jam ~