Description
Delight your holiday guests with this festive Christmas Raspberry Cake Roll. A light and airy sponge cake filled with sweet raspberry jam and whipped cream, rolled up to create a stunning dessert centerpiece.
Ingredients
Scale
For the Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
- ¼ cup whole milk
- powdered sugar for dusting
For the Filling:
- ¾ cup raspberry jam or preserves
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- fresh raspberries and mint leaves for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it.
- Mix Eggs and Sugar: In a large bowl, beat eggs and sugar until thick and pale. Add vanilla extract.
- Prepare Dry Ingredients: In another bowl, whisk flour, baking powder, and salt. Fold into egg mixture with oil and milk.
- Bake the Cake: Pour batter into pan and bake for 10–12 minutes. Remove from oven and roll in a towel.
- Make the Filling: Whip cream, sugar, and vanilla until stiff peaks form. Unroll cake, spread jam, then whipped cream. Roll up cake.
- Garnish and Chill: Dust with powdered sugar, garnish with raspberries and mint. Chill before serving.
Notes
- You can use seedless raspberry jam for a smoother filling.
- For extra holiday flair, drizzle with white chocolate or decorate with festive sprinkles.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 24g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
