Description
This Christmas Raspberry Cake Roll is a festive and delightful dessert featuring a light, fluffy cake rolled with a luscious homemade raspberry filling and topped with whipped cream. Perfect for holiday celebrations, this elegant cake combines tender cinnamon-infused sponge with sweet-tart raspberry jam and creamy whipped topping for a crowd-pleasing treat.
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 the cake batter.
- Make the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy, approximately 5 minutes. Add 1 teaspoon vanilla extract and mix well. In a separate bowl, sift together the flour, baking powder, ground cinnamon, and salt. Gradually fold the dry ingredients into the egg mixture. Finally, stir in the milk and melted butter until fully combined.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. When done, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper and roll the cake up in the towel. Let this rolled cake cool completely to set its shape.
- Make the Raspberry Filling: In a saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook until the raspberries break down and the mixture begins to bubble. Stir in the cornstarch slurry and cook for an additional 2-3 minutes until thickened. Remove from heat and stir in 1 teaspoon vanilla extract. Allow the filling to cool to room temperature.
- Make the Whipped Cream: Using a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, indicating a smooth and airy texture.
- Assemble the Cake: Once the cake is completely cooled, carefully unroll it. Spread the cooled raspberry filling evenly over the surface of the cake. Gently roll the cake back up without the towel, ensuring the filling stays inside.
- Chill: Transfer the rolled cake to a serving platter, wrap it loosely with plastic wrap, and refrigerate for at least 1 hour to allow flavors to meld and the roll to set.
- Serve: Before serving, top the cake roll with whipped cream and garnish with fresh raspberries or a light dusting of powdered sugar for an elegant finish.
Notes
- Use fresh raspberries if possible for the best flavor, but frozen works well too; just thaw before cooking.
- If you don’t have a jelly roll pan, use a shallow baking sheet with similar dimensions.
- Rolling the cake while warm helps prevent cracking and shapes the roll nicely.
- Ensure the raspberry filling is cooled before spreading to avoid melting the whipped cream later.
- This cake is best eaten within 2 days of assembly for optimal freshness.
