If you’re dreaming of a festive dessert that beautifully balances tender cake with sweet, tangy raspberry and fluffy whipped cream, this Christmas Raspberry Cake Roll Recipe is exactly what you need on your holiday table. This classic jelly roll transforms simple ingredients into a stunning centerpiece that’s as delightful to look at as it is to eat. The light, airy sponge cake rolled around luscious raspberry jam and creamy whipped topping brings all the joy of the season into every bite.
Ingredients You’ll Need
Gathering your ingredients is the first step to making magic happen in this Christmas Raspberry Cake Roll Recipe. Each one plays an important role—from the soft structure of the cake to the vibrant flavor of the raspberry filling and the smooth richness of the whipped cream.
- All-purpose flour (3/4 cup): Provides the perfect base for a light and tender sponge.
- Baking powder (1 teaspoon): Helps the cake rise and stay fluffy.
- Salt (1/4 teaspoon): Enhances all the flavors beautifully.
- Large eggs (4, room temperature): The key to the cake’s airy texture, beaten until thick and pale.
- Granulated sugar (3/4 cup): Sweetens the cake and helps stabilize the egg foam.
- Vanilla extract (1 teaspoon): Adds a warm, comforting note to the sponge.
- Powdered sugar (1/4 cup, for dusting): Prevents sticking and adds a delicate sweetness to the outside.
- Raspberry jam (1/2 cup): Brings the bright, fruity center that makes this roll special.
- Heavy whipping cream (1 cup): Whipped to fluffy perfection for the creamy filling.
- Powdered sugar (3 tablespoons, for whipped cream): Sweetens and stabilizes the whipped cream.
- Vanilla extract (1/2 teaspoon, for whipped cream): Complements the cream with extra flavor.
- Fresh raspberries and mint leaves (optional): For a festive and fresh garnish that brightens the presentation.
How to Make Christmas Raspberry Cake Roll Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it so the delicate cake won’t stick. Then whisk together the flour, baking powder, and salt in a bowl to ensure even distribution—this is your dry foundation for the cake.
Step 2: Beat the Eggs and Sugar
In a large bowl, beat the eggs on high speed with an electric mixer for 5 minutes or until they become thick, pale, and form a ribbon when lifted. This is the secret to that light texture. Gradually add the granulated sugar along with the vanilla extract while continuing to beat. You want a beautifully aerated mixture that will set the stage for a soft sponge.
Step 3: Fold in Dry Ingredients
Gently fold the flour mixture into the egg mixture, being careful not to deflate the air trapped in the eggs. A tender hand here will ensure your cake stays light and fluffy.
Step 4: Bake the Cake
Pour the batter evenly into your prepared pan and smooth the top. Bake for 10–12 minutes until the cake springs back lightly when touched—this means it’s just baked, not overdone. Timing is key so the cake remains pliable for rolling.
Step 5: Roll the Cake While Warm
As soon as the cake comes out of the oven, turn it out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then starting at the short end, roll the cake up with the towel inside. This step helps the cake keep its shape and prevents cracking as it cools.
Step 6: Prepare the Whipped Cream
While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This luscious cream will balance the tartness of the raspberry jam perfectly.
Step 7: Assemble the Roll
Once the cake is completely cool, gently unroll it and spread an even layer of raspberry jam followed by the whipped cream. Re-roll the cake carefully without the towel this time and place it seam-side down on a serving platter. Chill it for at least one hour to set before serving.
How to Serve Christmas Raspberry Cake Roll Recipe
Garnishes
Adding fresh raspberries and a few mint leaves on top transforms your cake roll into a show-stopping holiday dessert. The bright red notes tie in beautifully with the raspberry jam, while the mint adds a refreshing aroma and festive green color.
Side Dishes
This cake roll pairs wonderfully with a light glass of sparkling wine or a warm cup of spiced tea. A small bowl of mixed berries on the side also complements the flavors without overwhelming the delicate sweetness of the cake.
Creative Ways to Present
Try slicing the roll and arranging the pieces on a festive platter with edible flowers, or stack a few slices for an eye-catching tower. You can also dust the top with a little extra powdered sugar just before serving for an elegant snowy effect that enhances the Christmas spirit.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake roll tightly in plastic wrap and store in the refrigerator where it will keep fresh for up to three days. This dessert tastes even better after the flavors have had time to meld.
Freezing
If you want to prepare your Christmas Raspberry Cake Roll Recipe in advance, it freezes beautifully. Wrap it securely in plastic wrap and aluminum foil, and place it in the freezer for up to one month. Thaw it overnight in the fridge before serving.
Reheating
Since this is a delicate cake with whipped cream, it’s best served chilled or at room temperature. Avoid reheating it in the microwave or oven, which could cause the cream to separate or cake to dry out.
FAQs
Can I use other fruit jams instead of raspberry?
Absolutely! While raspberry gives a festive bright flavor, cranberry jam or a mixed berry preserve can add a lovely holiday twist to your cake roll without compromising the texture.
What if I don’t have a jelly roll pan?
A rimmed baking sheet of similar size will work as a substitute. Just make sure the pan is shallow to create a thin, even layer of batter that bakes quickly and rolls easily.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s still warm and pliable using the powdered sugar-dusted towel. Avoid overbaking so the sponge remains soft and flexible for rolling.
Can I make the whipped cream ahead of time?
Yes, you can prepare the whipped cream a few hours in advance and keep it covered in the fridge. Re-whip it briefly if it starts to lose volume before assembling the cake.
Is this recipe suitable for vegetarians?
Definitely! This cake roll contains no meat or gelatin, making it a perfect festive dessert option for vegetarians.
Final Thoughts
This Christmas Raspberry Cake Roll Recipe is a breeze to make yet impresses with each forkful of its fluffy sponge, tangy jam, and rich whipped cream. It’s a joyful celebration of seasonal flavors wrapped up in a beautiful, festive dessert that’s perfect for sharing with friends and family. I can’t wait for you to try it and make it a new holiday tradition!
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Christmas Raspberry Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Christmas Raspberry Cake Roll is a festive and elegant dessert featuring a light and fluffy sponge cake rolled with sweet raspberry jam and rich whipped cream. Perfect for holiday gatherings, this American classic combines the soft texture of a jelly roll cake with the fresh flavor of raspberries, finished with a dusting of powdered sugar and optional fresh raspberry and mint garnish.
Ingredients
Cake Ingredients
- 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
- 1/4 cup powdered sugar (for dusting)
Filling and Topping
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Beat Eggs and Sugar: In a large bowl, using an electric mixer on high speed, beat the room temperature eggs for 5 minutes until they become thick and pale. Gradually add granulated sugar and vanilla extract while continuing to beat until fully incorporated.
- Fold in Dry Ingredients: Gently fold the flour mixture into the egg mixture until just combined, being careful not to overmix to keep the batter light.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 10 to 12 minutes, or until the cake springs back lightly to the touch.
- Prepare for Rolling: While the cake bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar to prevent sticking when rolling.
- Roll Cake While Warm: Once the cake is done, immediately invert it onto the powdered sugar-coated towel, carefully peel off the parchment paper, and starting at the short end, roll the cake up with the towel inside. Allow it to cool completely in this rolled form.
- Make Whipped Cream: While the cake cools, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a sweet and creamy filling.
- Assemble the Roll: Once the cake has cooled, gently unroll it and spread an even layer of raspberry jam, followed by the whipped cream.
- Re-roll and Chill: Carefully roll the cake back up without the towel, seam side down, and place it on a serving platter. Chill for at least one hour to set.
- Serve and Garnish: Before serving, dust with additional powdered sugar and garnish with fresh raspberries and mint leaves if desired for a festive touch.
Notes
- You can substitute raspberry jam with cranberry jam or use a mixed berry jam for a seasonal variation.
- To ensure easy rolling, avoid overbaking the cake so it stays soft and flexible.
- Store any leftovers in the refrigerator for up to 3 days to maintain freshness.
