Topping- Toss pears and sugar in a bowl; stir in raspberries. Refrigerate.
Jelly Roll- Heat over to 400F. Coat a 15 1/2x 10 1/2x 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 a small bowl, whisk remaining 1/2 cup flour and baking powder.
In large bowl beat egg whites until soft peeks start to form. Gradually beat in 1/2 cup of sugar. At high speed, continue to beat whites until stiff yet billowy peaks form.
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 min.
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 min.
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.
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 the stack dusting with confectioners sugar.
Originally Submitted
1/28/2009
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