Christmas Raspberry Cake Roll

A Christmas Raspberry Cake Roll is a festive and delightful dessert perfect for celebrating the holiday season. Its light and fluffy sponge cake, combined with a tangy raspberry filling and a touch of cream, makes it a show-stopping treat that will impress your family and friends.

Ingredients

For the Cake:

• 4 large eggs (room temperature)
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons powdered sugar (for dusting)

For the Raspberry Filling:

• 1 cup fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

For the Cream Filling:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For Decoration:

• Powdered sugar for dusting
• Fresh raspberries and mint leaves for garnish (optional)

Instructions

Prepare the Cake:

1. Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs and granulated sugar together with an electric mixer until the mixture is thick, pale, and forms ribbons, about 5 minutes.
3. Add the vanilla extract and mix briefly.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
7. Remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel starting from the short end. Let it cool completely.

Make the Raspberry Filling:

1. In a small saucepan, combine raspberries, granulated sugar, and lemon juice over medium heat.
2. Cook while stirring until the raspberries break down and the mixture thickens, about 5-7 minutes. If the filling is too thin, stir in the cornstarch and cook for another minute.
3. Let the filling cool completely.

Prepare the Cream Filling:

1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.

Assemble the Cake Roll:

1. Carefully unroll the cooled cake. Spread an even layer of raspberry filling over the cake, leaving a 1-inch border around the edges.
2. Spread the whipped cream filling over the raspberry layer.
3. Roll the cake back up tightly, using the towel as a guide. Transfer it to a serving platter with the seam side down.
4. Dust the cake roll with powdered sugar and decorate with fresh raspberries and mint leaves, if desired.

Serving and Storage Tips

• Serving: Slice the cake roll into 1-inch pieces using a sharp, serrated knife for clean cuts. Serve chilled or at room temperature for the best flavor.
• Storage: Wrap the cake roll tightly in plastic wrap and store it in the refrigerator for up to 3 days. Avoid freezing, as the whipped cream may lose its texture.

FAQs

1. Can I use store-bought raspberry jam instead of making the filling?
Yes, store-bought raspberry jam can be a convenient substitute. Just ensure it’s not too runny for easy spreading.

2. Can I make the cake roll a day in advance?
Absolutely! Making the cake roll a day ahead allows the flavors to meld beautifully. Just keep it refrigerated until serving.

3. What if my cake cracks while rolling?
Don’t worry! Small cracks can be hidden with powdered sugar or whipped cream decorations.

4. Can I use other fruits for the filling?
Yes, you can substitute raspberries with strawberries, blueberries, or even a mixed berry blend for a different flavor profile.

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