Description
This delightful Christmas Raspberry Cake Roll features a light and fluffy cinnamon-spiced sponge cake rolled around a luscious homemade raspberry filling and topped with sweet whipped cream. Perfectly festive and elegant, this dessert is an impressive yet approachable treat for holiday gatherings and 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 ensure easy removal of the cake.
- Make the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until light and fluffy. Add the vanilla extract and mix well. In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the egg mixture. Stir in the milk and melted butter until the batter is smooth and combined.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. 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 with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel inside. Let the cake cool completely while rolled.
- Make the Raspberry Filling: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until raspberries break down and the mixture starts bubbling. Stir in the cornstarch slurry and cook for 2-3 more minutes until thickened. Remove from heat and stir in vanilla extract. Allow the filling to cool completely.
- Make the Whipped Cream: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat to avoid turning it into butter.
- Assemble the Cake: Once the cake is completely cool, gently unroll it. Spread the raspberry filling evenly over the inside surface. Carefully roll the cake back up without the towel, keeping the filling inside.
- Chill: Transfer the rolled cake to a serving platter, cover, and refrigerate for at least 1 hour to allow flavors to meld and the roll to set.
- Serve: Before serving, generously top the cake roll with the whipped cream. Garnish with fresh raspberries or a light dusting of powdered sugar for an elegant presentation.
Notes
- Use fresh raspberries for the best flavor, but frozen raspberries work well if thawed and drained.
- Be careful when rolling the cake while it is still warm to prevent cracking.
- Chilling the cake roll for at least an hour will make slicing easier and help the flavors meld together.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour blend.
- Powdered sugar dusting on the towel helps prevent the cake from sticking during rolling.
