Description
This festive and light Christmas Raspberry Cake Roll is a delightful treat for the holidays. With a soft sponge cake filled with whipped cream and fresh raspberries, it’s a show-stopping dessert that combines sweetness and freshness in every bite.
Ingredients
Scale
- 4 eggs
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for dusting)
- 1 cup fresh raspberries
- 1 cup whipped cream
Instructions
- Preheat the oven to 375°F. Line a jelly roll pan with parchment paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored.
- Gradually beat in sugar and vanilla.
- Combine flour, baking powder, and salt; fold into the egg mixture.
- Spread the batter evenly in the prepared pan.
- Bake for 10-12 minutes or until the cake springs back when lightly touched.
- Cool for 5 minutes. Invert the cake onto a kitchen towel dusted with powdered sugar.
- Gently peel off the parchment paper. Roll up the cake in the towel jelly-roll style, starting with a short side.
- Cool on a wire rack.
- Unroll the cake; spread whipped cream over the cake to within 1 inch of edges.
- Top with raspberries. Roll up again.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Be sure to roll the cake while it’s still warm to prevent cracking.
- You can use frozen raspberries if fresh ones are unavailable.
- For added flavor, you can drizzle a bit of raspberry syrup over the cake before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes