Description
Indulge in the festive spirit with this delightful Christmas Raspberry Cake Roll. A light and airy vanilla sponge filled with luscious raspberry jam and whipped cream, this dessert is a perfect centerpiece for your holiday table.
Ingredients
Scale
For the Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar (for dusting)
For the Filling:
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup raspberry jam
For the Topping (optional):
- Additional whipped cream
- fresh raspberries
- powdered sugar for dusting
- mint leaves for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake: Beat eggs until thick, add sugar, vanilla, and dry ingredients. Bake for 10–12 minutes.
- Roll the cake: Invert the baked cake onto a sugared towel, roll it up, and let it cool.
- Make the filling: Whip cream with sugar and vanilla until stiff peaks form. Unroll the cake, spread jam and cream, then roll it back up.
- Finish: Dust with powdered sugar and garnish with whipped cream, raspberries, and mint leaves.
Notes
- To prevent cracking, roll the cake while warm and allow it to cool fully before adding the filling.
- You can also use fresh raspberries mixed into the whipped cream for extra texture.
- Keep refrigerated until ready to serve.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
