Christmas Raspberry Cake Roll
Ingredients
For the Sponge Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
Powdered sugar (for dusting)
For the Raspberry Filling:
1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup fresh raspberries (or frozen, thawed and drained)
1/2 cup raspberry jam (seedless for a smoother texture)
For the Topping:
Additional powdered sugar for dusting
Fresh raspberries for garnish
Fresh mint leaves (optional for festive color)
Instructions
1. Prepare the Sponge Cake:
Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a small bowl, whisk together the flour, baking powder, and salt.
In a mixing bowl, beat the eggs on high speed for about 3-4 minutes until thick and pale. Gradually add the granulated sugar while beating, followed by vanilla extract.
Gently fold in the flour mixture in three batches, taking care not to deflate the batter.
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is baking, dust a clean kitchen towel with powdered sugar.
When done, immediately invert the cake onto the towel and peel off the parchment paper. Carefully roll the cake up in the towel (starting from a short side) and let it cool completely.
2. Prepare the Raspberry Filling:
In a mixing bowl, beat the chilled heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
In a small bowl, gently mash the fresh raspberries and fold them into the whipped cream, along with the raspberry jam.
3. Assemble the Cake Roll:
Carefully unroll the cooled cake and spread the raspberry filling evenly over the surface, leaving a small border around the edges.
Roll the cake back up (without the towel) and place it seam-side down on a serving platter.
4. Finish and Garnish:
Dust the cake roll with powdered sugar and garnish with fresh raspberries and mint leaves.
5. Chill and Serve:
Refrigerate the cake roll for at least an hour to help it set, then slice and serve.
Enjoy this Christmas Raspberry Cake Roll as a beautiful, delicious holiday dessert!
