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
Scale
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.
