Description
This festive Christmas Raspberry Cake Roll features a light, fluffy cinnamon-infused sponge cake filled with a luscious homemade raspberry filling and topped with smooth whipped cream. Perfectly rolled and chilled, it’s an elegant dessert that combines fruity tartness with creamy sweetness, ideal for holiday celebrations.
Ingredients
Scale
Cake
- 3 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup milk
- ¼ cup unsalted butter, melted
- Powdered sugar, for dusting
Raspberry Filling
- 1 cup fresh or frozen raspberries
- ½ cup granulated sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease and line a 15×10-inch jelly roll pan with parchment paper to prevent sticking.
- Make the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy, about 5 minutes. Add vanilla extract and mix well. In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the wet egg mixture. Stir in the milk and melted unsalted butter until just combined.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and spread it out. Bake for 10–12 minutes or until a toothpick inserted in the center comes out clean. Immediately invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully remove the parchment paper, then roll the cake up with the towel, starting from the short end. Let the rolled cake cool completely while wrapped in the towel.
- Make the Raspberry Filling: In a saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Cook until the raspberries break down and the mixture begins to bubble. Stir in the cornstarch slurry (cornstarch mixed with cold water) and cook for 2-3 minutes until thickened. Remove from heat, stir in vanilla extract, and allow the filling to cool to room temperature.
- Make the Whipped Cream: In a mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat.
- Assemble the Cake: Once the sponge cake has cooled, gently unroll it. Spread the cooled raspberry filling evenly over the surface. Carefully roll the cake back up, this time without the towel, to form a tight spiral.
- Chill the Cake: Place the rolled cake on a serving platter and refrigerate for at least 1 hour to set and meld the flavors.
- Serve: Before serving, spread the freshly whipped cream on top of the cake roll and garnish with fresh raspberries or a light dusting of powdered sugar for a festive finish.
Notes
- Rolling the cake while it’s still warm helps prevent cracking and allows for an even roll.
- The raspberry filling can be made with fresh or frozen raspberries; if frozen, thaw and drain excess liquid before cooking.
- Powdered sugar dusted on the towel and cake helps keep the sponge from sticking during rolling.
- For extra flavor, you can add a tablespoon of raspberry liqueur to the filling.
- Store the assembled cake covered in the refrigerator and consume within 2-3 days for best freshness.
