Christmas Raspberry Cake Roll
Indulge in the festive spirit with our Christmas Raspberry Cake Roll, a delightful dessert that combines a light and fluffy vanilla sponge cake with creamy filling and fresh raspberries. This show-stopping treat not only looks beautiful on any holiday table but also offers a refreshing burst of flavors that will impress your guests. Perfect for holiday gatherings or cozy family dinners, this cake roll is easy to make and can be prepared ahead of time, allowing you to focus on enjoying the festivities. With its stunning presentation and delicious taste, it’s sure to become a seasonal favorite!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Serves 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3/4 cup (95g) all-purpose flour
- 1 tsp (4g) baking powder
- 1/2 tsp (2g) salt
- 4 eggs
- 2/3 cup (135g) sugar
- 1 tsp (5g) vanilla extract
- 2 tbsp (28g) vegetable oil
- 10 oz (300g) raspberries (fresh or frozen)
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) lemon juice
- 9 oz (250g) cream cheese (room temperature)
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1 cup (240g) whipping cream (chilled)
- 9 oz (250g) fresh raspberries
- 6 oz (180g) white chocolate
- 1/4 cup (60g) whipping cream
- Pinch of salt
- Fresh raspberries for garnish
- Star anise for garnish
- Fresh rosemary for garnish
- Powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
- In one bowl, sift together flour, baking powder, and salt. In another bowl, whisk eggs and sugar until fluffy.
- Gently fold dry ingredients into egg mixture along with vanilla extract and vegetable oil. Pour into prepared pan and smooth evenly.
- Bake for about 10 minutes until golden, then let it cool slightly before rolling up using parchment paper.
- For the filling, combine raspberries, sugar, and lemon juice in a saucepan over medium heat until thickened.
- Mix cream cheese with powdered sugar and vanilla extract until smooth; fold in whipped cream.
- Once cooled, spread cream cheese mixture followed by raspberry filling on the sponge cake; roll it up carefully.
- Melt white chocolate with whipping cream for topping; drizzle over the cake roll and garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://quickwithemma.com/christmas-raspberry-cake-roll/