Description
This Christmas Raspberry Cake Roll is a delightful festive dessert featuring a light cinnamon-spiced sponge cake rolled with a luscious raspberry filling and topped with fluffy whipped cream. Perfect for holiday celebrations, this dessert combines sweet and tangy flavors with a soft, airy texture that melts in your mouth.
Ingredients
Scale
Cake Batter
- 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 ensure the cake does not stick.
- Make the Cake Batter: In a large mixing bowl, beat eggs and granulated sugar on high speed until light and fluffy, about 5 minutes. Stir in vanilla extract. In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the egg mixture until just combined. Mix in the milk and melted butter gently with a spatula to create a smooth batter.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Immediately invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel while still warm. Allow it to cool completely in the rolled position, which helps prevent cracking.
- Make the Raspberry Filling: In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook, stirring occasionally, until the raspberries break down and the mixture begins to bubble. Stir the cornstarch slurry (cornstarch mixed with cold water) into the pan to thicken the filling. Cook for an additional 2-3 minutes until thickened. Remove from heat and stir in vanilla extract. Set aside to cool completely.
- Make the Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat to avoid curdling.
- Assemble the Cake: When the cake is fully cooled, gently unroll it and spread the raspberry filling evenly over the surface. Roll the cake back up tightly but carefully to avoid cracking.
- Chill: Transfer the rolled cake to a serving platter and refrigerate for at least 1 hour to set and allow flavors to meld.
- Serve: Before serving, top the cake with the whipped cream and garnish with fresh raspberries or a light dusting of powdered sugar for an elegant presentation. Slice and enjoy this festive treat!
Notes
- Be sure to roll the cake while it is still warm to prevent cracks.
- Use fresh raspberries for the best flavor, but frozen works well too—just thaw and drain excess liquid.
- Chilling the cake before serving helps the roll hold its shape when sliced.
- For added flavor, you can gently fold a tablespoon of raspberry liqueur into the whipped cream.
- If you don’t have cornstarch, you can use arrowroot powder as a thickener for the raspberry filling.
