Description
This Christmas Raspberry Cake Roll is a festive and delightful dessert featuring a light and fluffy cinnamon-spiced sponge cake rolled with a luscious homemade raspberry filling and topped with smooth whipped cream. Perfect for holiday celebrations, this cake combines tart, sweet, and creamy flavors with a beautiful presentation that will impress your guests.
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 prepare for baking the cake.
- 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 flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the egg mixture. Stir in milk and melted butter until fully combined.
- Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Once baked, 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. Let the rolled cake cool completely to set its shape.
- Make the Raspberry Filling: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture bubbles. Stir in the cornstarch slurry (cornstarch mixed with cold water) and continue to cook for 2-3 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. This will be used as a topping for the cake.
- Assemble the Cake: Once the cake has cooled, carefully unroll it. Evenly spread the cooled raspberry filling over the surface. Gently roll the cake back up without the towel, forming a neat roll.
- Chill: Transfer the rolled cake to a serving platter and refrigerate for at least 1 hour to firm up and meld the flavors.
- Serve: Before serving, top the cake roll with the whipped cream and optionally garnish with fresh raspberries or a dusting of powdered sugar for an elegant finish.
Notes
- Be gentle when rolling and unrolling the cake to prevent cracks.
- If you can’t find fresh raspberries, frozen ones work well too; just thaw them before cooking.
- Dusting the towel with powdered sugar prevents the cake from sticking while rolling.
- Make the raspberry filling ahead of time to ensure it cools before assembly.
- Use room temperature eggs for better volume when whipping.
