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Christmas Raspberry Cake Roll

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This festive Christmas Raspberry Cake Roll is a showstopper dessert that’s as delightful to look at as it is to eat. Featuring a soft sponge cake filled with a rich raspberry cream and topped with powdered sugar or icing, this dessert is perfect for holiday celebrations. It’s light, fruity, and absolutely delicious.

Ingredients

Scale

For the Sponge Cake

  • 4 large eggs (separated)
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • â…” cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons powdered sugar (for dusting)

For the Raspberry Filling

  • 1 cup heavy whipping cream (chilled)
  • 3 tablespoons powdered sugar
  • ½ cup raspberry jam (seedless)
  • 1 cup fresh raspberries

Optional Topping

  • Powdered sugar, for dusting
  • Fresh raspberries, for garnish
  • Mint leaves, for decoration

Instructions

  1. Prepare the Sponge Cake:
    • Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
    • In a large bowl, whisk the egg yolks and sugar until pale and thick. Stir in the vanilla extract.
    • In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg yolk mixture.
    • In another bowl, beat the egg whites until stiff peaks form. Gradually fold the egg whites into the batter, being careful not to deflate it.
    • Spread the batter evenly in the prepared pan. Bake for 12–15 minutes or until the cake springs back when touched.
  2. Roll the Cake:
    • Remove the cake from the oven and immediately turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
    • Roll the cake tightly with the towel from the short end and let it cool completely.
  3. Make the Filling:
    • In a chilled bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Gently fold in the raspberry jam.
  4. Assemble the Cake Roll:
    • Carefully unroll the cooled sponge cake and spread the raspberry cream filling evenly. Sprinkle fresh raspberries over the filling.
    • Gently roll the cake back up (without the towel) and place it seam-side down on a serving plate.
  5. Decorate:
    • Dust the cake roll with powdered sugar and garnish with fresh raspberries and mint leaves, if desired.

Notes

  • For a smoother filling, blend the raspberry jam before mixing it with the whipped cream.
  • Refrigerate the cake roll for at least 1 hour before serving for the best texture.

Find it online: https://recipe.newsvks.com/christmas-raspberry-cake-roll/