Description
This Christmas Raspberry Cake Roll is a festive dessert that features a light, airy sponge cake filled with vibrant raspberry filling and topped with fluffy whipped cream. Perfect for the holiday season, it adds a sweet, fruity twist to your Christmas table and is sure to impress with its stunning presentation and balanced flavors.
Ingredients
For the Cake:
3 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
¼ cup milk
¼ cup unsalted butter, melted
Powdered sugar, for dusting
For the Raspberry Filling:
1 cup fresh or frozen raspberries
½ cup granulated sugar
1 tsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp cold water
1 tsp vanilla extract
For the Whipped Cream:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- Make the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy (about 5 minutes). Add vanilla extract and mix well. In a separate bowl, sift together flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the egg mixture. Stir in milk and melted butter until combined.
- Bake the Cake: Pour the batter into the prepared pan, spreading evenly. Bake for 10-12 minutes, or until a toothpick comes out clean. Once done, invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove parchment paper and roll the cake up with the towel. Let it cool completely while rolled.
- Make the Raspberry Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and the mixture bubbles. Dissolve cornstarch in cold water and add to the mixture. Cook until thickened (2-3 minutes), then remove from heat and stir in vanilla extract. Let cool.
- Make the Whipped Cream: In a mixing bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble the Cake: Once the cake is cool, unroll it carefully. Spread the raspberry filling evenly over the cake, then roll it back up gently.
- Chill: Transfer the rolled cake to a platter and refrigerate for at least 1 hour.
- Serve: Before serving, top the cake with whipped cream and garnish with fresh raspberries or a dusting of powdered sugar.
Notes
Storage: Store leftover cake in the refrigerator for up to 3 days.
Freezing: You can freeze the cake roll for up to 1 month before serving.
Make-Ahead Tip: The cake can be made 1-2 days in advance. Just store it in the fridge, and it will taste fresh when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Holiday, Christmas
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 250 kcal
