Description
This Christmas Raspberry Cake Roll is a light and festive dessert featuring a fluffy sponge cake rolled with whipped cream and fresh raspberries. Its delicate texture and vibrant fruit filling make it a perfect holiday treat to serve at any celebration.
Ingredients
Scale
Cake
- 3 eggs
- 3/4 cup sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling and Decoration
- 1/4 cup powdered sugar (plus extra for dusting)
- 1 cup fresh raspberries
- 1 1/2 cups whipped cream
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper to prepare for baking the sponge cake.
- Beat the eggs: In a mixing bowl, beat the eggs on high speed until the mixture becomes thick and lemon-colored, about 5 minutes, which incorporates air for a light cake.
- Add sugar and flavoring: Gradually beat in the sugar, water, and vanilla extract, ensuring the mixture stays fluffy and well blended.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt; then gently fold these into the egg mixture to preserve the air bubbles.
- Spread batter and bake: Evenly spread the batter into the prepared pan and bake for 10 to 12 minutes until the cake springs back when lightly touched, indicating it is done.
- Prepare for rolling: Lay a clean kitchen towel flat on the counter and sprinkle it evenly with powdered sugar to prevent sticking.
- Roll the cake: Immediately after baking, turn the cake out onto the prepared towel and gently peel off the parchment paper. Starting from a short side, roll the cake up in the towel and cool completely on a wire rack.
- Unroll and fill: Once cooled, carefully unroll the cake and spread the whipped cream evenly over the surface, leaving about 1 inch from the edges.
- Add raspberries: Gently press fresh raspberries into the whipped cream layer for a fruity burst inside the roll.
- Roll final assembly: Roll the cake back up without the towel, starting at the short side, and place seam-side down on a serving platter.
- Decorate and chill: Dust the cake roll with powdered sugar and decorate with additional whipped cream and raspberries if desired. Refrigerate until ready to serve to set the filling and flavors.
Notes
- Beating the eggs until thick and lemon-colored is critical to achieve a light and airy sponge.
- Rolling the cake while warm in the powdered sugar-dusted towel prevents cracking.
- Use fresh raspberries for the best flavor and texture.
- Chill the cake roll before serving to allow the whipped cream filling to set properly.
- This cake is best eaten within 2 days of preparation for optimal freshness.
