Description
Indulge in the festive spirit with this delightful Christmas Raspberry Cake Roll. A light and airy sponge cake filled with sweet raspberry jam and whipped cream, all rolled up and topped with a luscious white chocolate glaze. Perfect for holiday gatherings!
Ingredients
Scale
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 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:
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- fresh raspberries and mint leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare the cake: Whisk flour, baking powder, and salt. Beat eggs and sugar, add vanilla and milk, fold in flour. Bake for 10–12 minutes.
- Roll the cake: Dust a kitchen towel with powdered sugar, turn out the cake, peel off parchment, and roll it up. Let it cool.
- Make the filling: Whip cream, sugar, and vanilla until stiff peaks form. Unroll the cake, spread jam, add whipped cream, re-roll gently.
- Prepare the glaze: Heat cream, pour over white chocolate chips, stir until smooth. Drizzle over the cake roll, chill until set.
Notes
- This cake is festive, fruity, and light—perfect for holiday gatherings.
- You can swap raspberry jam with cranberry jam or a mix of berries for variation.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23 g
- Sodium: 85 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
