Description
A festive raspberry roll cake with soft sponge, sweet-tart filling, and creamy topping perfect for your Christmas table!
Ingredients
3 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
2 cups raspberries
1/3 cup sugar
1 tbsp cornstarch + 1 tbsp water
1 cup whipping cream
2 tbsp powdered sugar
Instructions
1. Preheat oven to 350°F (175°C) and line a jelly roll pan.
2. Whisk eggs, sugar, and vanilla until pale and fluffy.
3. Fold in flour, baking powder, and salt gently.
4. Spread batter in pan and bake 10–12 minutes.
5. Roll warm cake in a towel and let cool.
6. Prepare raspberry filling by simmering berries, sugar, and cornstarch until thickened.
7. Unroll cake, spread raspberry filling, and roll again.
8. Top with whipped cream and garnish with raspberries.
Notes
You can use strawberries instead of raspberries for variety.
Best served chilled.
Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: raspberry swirl, Christmas roll, festive dessert, easy cake