Description
This Christmas Raspberry Cake Roll is a festive and delicious dessert perfect for the holiday season. A light and fluffy sponge cake rolled with sweet raspberry jam and whipped cream, dusted with powdered sugar and adorned with fresh raspberries for a stunning presentation.
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1/4 cup milk
- powdered sugar for dusting
Filling:
- 3/4 cup raspberry jam (seedless preferred)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Topping (optional):
- powdered sugar
- fresh raspberries
- white chocolate drizzle
- sugared rosemary sprigs
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it.
- Prepare cake: Whisk flour, baking powder, and salt. Beat eggs and sugar until thick. Mix in vanilla, oil, milk, and dry ingredients. Pour into pan and bake.
- Roll the cake: Invert cake onto a towel dusted with powdered sugar, roll it up, and let cool.
- Make filling: Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Unroll cake, spread jam and whipped cream, re-roll, and chill.
- Decorate and serve: Dust with powdered sugar, decorate with raspberries or white chocolate, then serve.
Notes
- Use seedless raspberry jam for a smooth texture.
- This cake roll can be made a day ahead and stored in the fridge until ready to serve.
