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Christmas Raspberry Cake Roll

Christmas Raspberry Cake Roll

Delight in the flavors of the festive season with this Christmas Raspberry Cake Roll, a perfect dessert to celebrate Christmas.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 42 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 429 kcal

Equipment

  • Baking Sheet
  • Electric mixer
  • saucepan
  • bain-marie
  • Mixing Bowl

Ingredients
  

Vanilla Sponge Cake

  • ¾ cup all-purpose flour (95g)
  • 1 teaspoon baking powder (4g)
  • ½ teaspoon salt (2g)
  • 4 large eggs
  • ⅔ cup sugar (135g)
  • 1 teaspoon vanilla extract (5g)
  • 2 tablespoon vegetable oil (28g)

Raspberry Jam Filling

  • 10 oz raspberries (300g)
  • ¼ cup sugar (50g)
  • 1 tablespoon lemon juice (15ml)

Cream Cheese Filling

  • 9 oz cream cheese (250g), room temperature
  • ½ cup powdered sugar (60g)
  • 1 teaspoon vanilla extract (5g)
  • 1 cup whipping cream (240g), chilled

Filling

  • 9 oz fresh raspberries (250g)

Whipped White Chocolate Ganache

  • 6 oz white chocolate (180g)
  • ¼ cup whipping cream (60g)
  • a pinch salt

For Decorating

  • fresh raspberries
  • star anise
  • fresh rosemary
  • powdered sugar

Instructions
 

Prepare the Vanilla Sponge Cake

  • Preheat the oven to 350F (180C). Slightly grease a 12×16 inch (30x40cm) baking sheet and line it with parchment paper.
  • In a medium bowl whisk flour with baking powder and salt. Set aside.
  • In a large bowl, add eggs, sugar, and vanilla. Beat with an electric mixer until light in color and foamy.
  • Add oil and mix until well incorporated.
  • Gradually, fold in the flour mixture.
  • Pour the batter into the prepared baking sheet and spread evenly.
  • Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
  • Sprinkle with powdered sugar to prevent it from sticking.
  • Cover with a kitchen towel and flip the cake over it. Remove the parchment paper.
  • While still warm, roll it up with the towel. Let cool completely.

Prepare the Raspberry Jam

  • Place raspberries, sugar, and lemon juice into a saucepan and bring to a boil while stirring constantly.
  • Simmer for about 10 minutes or until thickens.
  • Sieve to remove seeds. Set aside to cool until ready to use.

Prepare the Cream Cheese Filling

  • In a large bowl, mix the cream cheese with powdered sugar and vanilla.
  • Add the chilled whipping cream.
  • Mix until stiff peaks form.
  • Unroll the cake. Spread the raspberry jam evenly, leaving a ½ inch (1cm) border.
  • Add the cream cheese filling.
  • Gently spread the cream cheese filling.
  • Top with fresh raspberries.
  • Roll the cake back up. Refrigerate for at least 2 hours.

Prepare the Whipped White Chocolate Ganache

  • Melt chocolate and cream over bain-marie. Let cool to room temperature.
  • Add a pinch of salt and mix for 1-2 minutes until light and fluffy.
  • Spread over the rolled cake.
  • Cut the ends of the roll.
  • Decorate the cake roll with fresh raspberries, sugar-coated rosemary, and star anise.
  • Dust with powdered sugar and enjoy!

Notes

This cake can be made a day in advance and stored in the refrigerator for enhanced flavor.

Nutrition

Serving: 1sliceCalories: 429kcalCarbohydrates: 197gProtein: 8.6gFat: 25.9gSaturated Fat: 13.8gCholesterol: 178mgSodium: 197mgPotassium: 258mgFiber: 3.3gSugar: 32.4gCalcium: 109mgIron: 2mg
Keyword Cake Roll, Christmas, desserts, Festive Desserts, holiday recipes, Raspberry Cake Roll
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