Description
This Christmas Raspberry Cake Roll is a light, fluffy sponge cake rolled with whipped cream and fresh raspberries, making for a festive and elegant dessert that’s perfect for holiday celebrations.
Ingredients
Scale
Cake
- 3 eggs
- 3/4 cup sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for dusting)
Filling & Decoration
- 1 1/2 cups whipped cream
- 1 cup fresh raspberries
- Additional powdered sugar, whipped cream, and raspberries for garnish (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper to ensure easy removal of the cake.
- Beat Eggs: In a mixing bowl, beat the eggs on high speed for about 5 minutes until they become thick and pale lemon-colored, which helps to create a light and airy sponge.
- Add Sugar, Water, and Vanilla: Gradually add the sugar, water, and vanilla extract to the beaten eggs, continuing to beat until fully combined.
- Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, and salt together, then gently fold this dry mixture into the egg mixture to maintain the batter’s airiness.
- Spread Batter: Evenly spread the batter into the prepared jelly roll pan, smoothing the surface with a spatula.
- Bake: Bake the cake for 10-12 minutes, or until it springs back to the touch, indicating it is done.
- Prepare Towel: Lay a clean kitchen towel flat on the counter and sprinkle it evenly with powdered sugar to prevent the cake from sticking during rolling.
- Roll Cake in Towel: As soon as the cake is out of the oven, carefully turn it out onto the sugared towel and gently peel off the parchment paper. Roll the cake up in the towel starting from a short side and let it cool completely on a wire rack.
- Unroll and Fill: Once cooled, gently unroll the cake and spread the whipped cream evenly over it, leaving about 1 inch from the edges clear to prevent overflow.
- Add Raspberries: Press fresh raspberries gently into the whipped cream layer for a fruity burst in every bite.
- Roll Cake: Carefully roll the cake up again, this time without the towel, starting with the short side.
- Present: Place the rolled cake seam side down on a serving platter.
- Decorate: Dust the cake roll with powdered sugar and add additional whipped cream and raspberries as desired for a festive finish.
- Chill: Refrigerate the cake until ready to serve to keep the whipped cream firm and the flavors melded.
Notes
- Make sure to roll the cake while it is still warm to avoid cracking.
- Use fresh, ripe raspberries for the best flavor and texture.
- For extra stability, you can chill the cake roll for 30 minutes after rolling before adding additional decorations.
- This cake roll is best served within 2 days for optimal freshness.
- Use clear vanilla extract if you want to maintain a pure white sponge color.
