Description
Indulge in the festive spirit with this delightful Christmas Raspberry Cake Roll. A light and airy sponge cake filled with sweet raspberry jam and fluffy whipped cream, this dessert is a perfect addition to your holiday table.
Ingredients
Scale
Sponge Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Filling and Garnish:
- 1/4 cup powdered sugar (for dusting)
- 1/2 cup raspberry jam
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar (for whipped cream)
- 1/2 teaspoon vanilla extract (for whipped cream)
- Fresh raspberries and mint leaves for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan with parchment paper.
- Prepare the Cake: Whisk together flour, baking powder, and salt. Beat eggs, sugar, and vanilla until thick. Fold in flour, then spread batter in the pan and bake for 10-12 minutes.
- Roll the Cake: Dust a towel with powdered sugar, invert the baked cake onto it, and roll it up. Let it cool.
- Prepare the Filling: Whip cream with powdered sugar and vanilla until stiff peaks form.
- Assemble: Unroll the cake, spread jam and whipped cream, then roll it back up. Chill before serving.
Notes
- Try cranberry jam or a mix of berries for variety.
- Do not overbake the cake for easier rolling.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 21 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
