Pear-Raspberry Jelly Roll Shortcakes

By kuca_murisa

Neither a cake nor a pastry, jelly roll shortcake is a decadence in between. This artful version gets its zip from minced crystallized ginger—a perfect complement to the combination of pear and raspberry.

Ingredients

• Topping
• 2 ripe red-skinned pears, cored and thinly sliced
• 1 ⁄4 cup sugar
• 1 ⁄2 pint raspberries
• Jelly Roll
• 1 Tbsp plus 1⁄2 cup cake flour (not self-rising)
• 1 ⁄2 tsp baking powder
• 5 large egg whites, at room temperature
• 3 ⁄4 cup granulated sugar
• 1 ⁄2 cup fat-free egg substitute
• 1 tsp vanilla extract
• 2 Tbsp minced crystallized ginger
• Confectioners’ sugar, for dusting
• 1 ⁄2 cup reduced-calorie raspberry preserves
• 1 1⁄3 cups reduced-calorie whipped topping, thawed

Preparation

Step 1

1. Topping: Toss pears and sugar in a bowl; stir in raspberries. Refrigerate.

2. Jelly Roll: Heat oven to 400°F. You’ll need a 15 1/2 x 10 1/2 x 1-in. jelly roll pan coated with nonstick spray; line with wax paper. Coat paper with nonstick spray; dust with 1 Tbsp cake flour. In small bowl, whisk remaining 1⁄2 cup flour and baking powder.

3. In large bowl with mixer on medium-high speed, beat egg whites until soft peaks start to form. Gradually beat in 1⁄2 cup of the sugar. At high speed, continue to beat whites until stiff yet billowy peaks form.

4. In a medium bowl, beat egg substitute with remaining 1⁄4 cup sugar 3 minutes, until lightened in color. Add vanilla. At low speed, beat in half of the flour mixture; fold into egg whites with remaining flour mixture and ginger. Spread in prepared pan. Bake 12 minutes, or until top springs back when pressed. Let cool on rack 2 minutes.

5. Dust a clean kitchen towel with confectioners’ sugar. Loosen cake from sides of pan; invert cake onto towel. Remove pan; peel off paper. Starting from a short end, roll up cake in towel; place seam-side down on rack and cool completely, about 30 minutes.

6. Scrape preserves through mesh sieve to remove seeds. Unroll cake; spread with preserves. Reroll cake; place seam-side down on cutting board. Trim ends of cake roll.

7. To serve, place a 1⁄2-inch slice jelly roll on a plate. Top with 1⁄4 cup fruit and 2 Tbsp whipped topping. Lean another slice against stack. Dust with confectioners’ sugar.