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
Scale
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.
