If you’re dreaming of a festive dessert that’s as delightful to eat as it is to look at, this Christmas Raspberry Cake Roll Recipe is your new best friend. Imagine a light, airy sponge cake rolled up with luscious raspberry jam and fluffy whipped cream, each bite bursting with fresh fruity brightness and holiday charm. It’s a showstopper at any gathering, combining simplicity with elegance to bring the spirit of Christmas right to your table. Whether you’re a seasoned baker or trying this style of dessert for the first time, the Christmas Raspberry Cake Roll Recipe will become a favorite to make and share year after year.
Ingredients You’ll Need
The magic of this cake roll lies in its simple, everyday ingredients that transform into a festive masterpiece. Each component plays a crucial role in creating the perfect texture, flavor, and visual appeal of the dessert.
- 3/4 cup all-purpose flour: Provides the perfect structure for the light and tender sponge.
- 1 teaspoon baking powder: Ensures your cake rises beautifully for a soft roll.
- 1/4 teaspoon salt: Enhances all the flavors with just the right balance.
- 4 large eggs (room temperature): The key to a fluffy, airy sponge that holds its shape.
- 3/4 cup granulated sugar: Sweetens the cake while helping it brown slightly on top.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 1/4 cup powdered sugar (for dusting): Keeps the cake from sticking when rolling and adds a touch of sweetness.
- 1/2 cup raspberry jam: Delivers the festive fruity filling with the perfect balance of tart and sweet.
- 1 cup heavy whipping cream: For the smooth and luscious whipped cream filling.
- 3 tablespoons powdered sugar (for whipped cream): Sweeter whipped cream to complement the jam.
- 1/2 teaspoon vanilla extract (for whipped cream): A little extra vanilla magic for the cream.
- Fresh raspberries and mint leaves (optional): Stunning garnishes that add freshness and a pop of color.
How to Make Christmas Raspberry Cake Roll Recipe
Step 1: Prepare the Sponge Cake
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, lightly greased to prevent sticking. Mixing your dry ingredients first is key—whisk together the flour, baking powder, and salt in a small bowl. In a separate large bowl, beat your room temperature eggs with an electric mixer on high speed for about 5 minutes until they’re thick, pale, and full of air. This aeration is what makes the sponge light and fluffy. Gradually add the granulated sugar and vanilla extract while beating, ensuring everything is fully combined.
Step 2: Combine the Batter and Bake
Gently fold the dry flour mixture into the wet eggs using a spatula, careful not to overmix to keep the batter light. Pour the batter evenly into your prepared pan and smooth the top. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. This short baking time guarantees a flexible cake that rolls without cracking.
Step 3: Roll the Cake While Warm
As soon as the cake comes out of the oven, turn it out onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment carefully and roll the cake up along the short end with the towel inside. This step is critical! Rolling while warm sets the shape and prevents cracking later. Let this rolled cake cool completely to lock in its perfect form.
Step 4: Prepare the Whipped Cream
While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream will add a dreamy, light texture that pairs beautifully with the raspberry jam’s bright flavor.
Step 5: Fill and Re-roll the Cake
Once cooled, gently unroll the cake and spread an even layer of raspberry jam over the surface, followed by the luscious whipped cream. Take your time here to make sure the filling is distributed evenly without tearing the cake. Then carefully re-roll the cake—this time without the towel—and place it seam-side down on your serving platter. Pop it in the fridge to chill for at least an hour to let it set.
How to Serve Christmas Raspberry Cake Roll Recipe
Garnishes
To make your Christmas Raspberry Cake Roll Recipe truly glow, sprinkle a little extra powdered sugar over the top for that snowy winter effect. Then, add fresh raspberries and vibrant mint leaves for a festive, colorful presentation that tastes as good as it looks.
Side Dishes
This delicate cake roll is best enjoyed with a simple accompaniment to not overpower its flavors. Consider serving it alongside a scoop of vanilla ice cream or a light citrus sorbet to add brightness and contrast, or pair it with a cup of freshly brewed coffee or tea for a cozy holiday treat.
Creative Ways to Present
Feel free to add a personal touch by slicing the roll and serving individual pieces on pretty plates, topped with a drizzle of raspberry coulis or a sprinkle of toasted almonds. You can even elevate it by presenting it as a centerpiece surrounded by holiday greenery or edible flowers to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once assembled, your Christmas Raspberry Cake Roll Recipe keeps beautifully in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or place it in an airtight container to maintain moisture and prevent it from drying out.
Freezing
Want to make this dessert in advance? Wrap the fully rolled cake tightly in plastic wrap and then aluminum foil before freezing. It freezes well for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for best texture and flavor.
Reheating
Since this is a chilled dessert, reheating isn’t necessary and could affect the whipped cream and jam. It’s best served cold or at room temperature after coming out of the fridge to maintain its perfect consistency and refreshing taste.
FAQs
Can I use other types of jam in this recipe?
Absolutely! While raspberry jam gives the Christmas Raspberry Cake Roll Recipe a festive tartness, you can swap it for cranberry jam or even a mixed berry jam to add your preferred flavor twist.
What if I don’t have a jelly roll pan?
A flat baking sheet with sides around the same size (10×15 inches) works perfectly too. Just make sure to line it with parchment paper and follow the same steps for even baking and easy rolling.
How can I prevent the cake from cracking when rolling?
Rolling the cake right after it comes out of the oven while it’s still warm is the secret. The kitchen towel dusted with powdered sugar helps prevent sticking and cracking by keeping it moist and pliable.
Is this recipe suitable for vegetarians?
Yes! The Christmas Raspberry Cake Roll Recipe contains no meat or gelatin products, making it a delicious vegetarian-friendly holiday dessert option.
Can I make the whipped cream ahead of time?
You can whip the cream a few hours in advance and keep it covered in the fridge. For best results, whipped cream should be freshly made or gently whipped again before assembly to ensure fluffiness.
Final Thoughts
This Christmas Raspberry Cake Roll Recipe is truly a festive treasure that brings together the joy of baking with the warmth of holiday flavors. It’s surprisingly easy to make, yet impressively elegant, perfect for sharing sweet moments with family and friends. Give it a try this season—you’ll be so glad you did!
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Christmas Raspberry Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This festive Christmas Raspberry Cake Roll features a soft, spongy cake rolled with luscious raspberry jam and fluffy whipped cream, making it a perfect holiday dessert. Lightly dusted with powdered sugar and garnished with fresh raspberries and mint leaves, this elegant treat is as beautiful as it is delicious.
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for dusting)
Filling & Topping
- 1/2 cup raspberry jam
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar (for whipped cream)
- 1/2 teaspoon vanilla extract (for whipped cream)
- Fresh raspberries and mint leaves for garnish (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Beat eggs and sugar: In a large bowl, using an electric mixer, beat the room temperature eggs on high speed for 5 minutes until they are thick, pale, and voluminous. Gradually add the granulated sugar and vanilla extract while continuing to beat until the mixture is smooth and well combined.
- Combine batter: Gently fold the dry flour mixture into the egg mixture using a spatula, taking care not to deflate the batter. Fold just until the flour is incorporated and the batter is smooth.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan and spread to the edges. Bake for 10 to 12 minutes or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
- Prepare towel for rolling: While baking, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar. This will prevent sticking when rolling the cake.
- Release and roll cake: Once baked, immediately turn the cake out onto the prepared towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake up with the towel inside. This helps the cake keep its shape while cooling and prevents cracks. Let it cool completely while rolled.
- Make whipped cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy whipped cream.
- Assemble cake roll: After the cake has cooled, gently unroll it. Spread a thin, even layer of raspberry jam over the surface, followed by an even layer of the whipped cream. Take care not to tear the cake during this process.
- Re-roll and chill: Carefully re-roll the cake without the towel this time, placing it seam-side down on a serving platter. Refrigerate for at least one hour to set the filling and make slicing easier.
- Garnish and serve: Just before serving, dust the cake roll with additional powdered sugar. Garnish with fresh raspberries and mint leaves if desired for a festive presentation.
Notes
- You can substitute raspberry jam with cranberry jam or a mixed berry jam for a seasonal twist.
- Do not overbake the cake to maintain softness and pliability, which makes rolling easier.
- Store any leftovers covered in the refrigerator to keep the cake fresh.
