Description
Festive winter magic happens when delicate Christmas raspberry cake roll meets holiday cheer. Sweet raspberry swirls and light sponge cake create a delightful dessert you’ll savor with pure seasonal joy.
Ingredients
Scale
Cake Roll Base:
- 4 eggs
- 2/3 cup (135g) sugar
- 3/4 cup (95g) all-purpose flour
- 1 teaspoon (4g) baking powder
- 1/2 teaspoon (2g) salt
- 1 teaspoon (5g) vanilla extract
- 2 tablespoons (28g) vegetable oil
Filling and Cream Cheese Mixture:
- 9 ounces (250g) cream cheese, room temperature
- 1/2 cup (60g) powdered sugar
- 1 teaspoon (5g) vanilla extract
- 1 cup (240g) whipping cream, chilled
- 10 ounces (300g) raspberries, fresh or frozen
- 1/4 cup (50g) sugar
- 1 tablespoon (15ml) lemon juice
Decoration and Topping:
- 6 ounces (180g) white chocolate
- 1/4 cup (60g) whipping cream
- Pinch of salt
- 9 ounces (250g) fresh raspberries
- Fresh raspberries
- Star anise
- Fresh rosemary
- Powdered sugar
Instructions
- Preheat oven to 350°F (180°C). Prepare a baking sheet with parchment paper and a light grease coating for easy cake removal.
- Whisk together flour, baking powder, and salt in a separate bowl. Set aside for later integration.
- Beat eggs, sugar, and vanilla until the mixture transforms into a pale, airy consistency, which typically takes around 5 minutes. Gently incorporate the dry ingredients, then fold in oil to ensure moisture.
- Pour batter onto the prepared pan, spreading evenly. Bake for 10-12 minutes until the cake surface gently springs back when touched.
- Immediately dust the hot cake with powdered sugar to prevent sticking during rolling. This technique helps create a smooth, flexible cake surface.
- Create raspberry sauce by combining raspberries, sugar, and lemon juice in a saucepan. Simmer for 10 minutes, stirring consistently. Strain through a fine sieve to remove seeds and allow to cool completely.
- Prepare cream cheese filling by blending cream cheese, powdered sugar, and vanilla until smooth. Gradually incorporate chilled whipping cream, beating until stiff peaks form.
- Carefully unroll cooled sponge cake and spread raspberry sauce, leaving a small border. Layer cream cheese filling and scatter fresh raspberries across the surface.
- Roll the cake gently using the parchment paper as a guide, ensuring a tight, even formation. Wrap securely in plastic wrap and refrigerate for minimum 2 hours to set.
- Finish by coating the roll with white chocolate ganache. Garnish with fresh raspberries, sugared rosemary sprigs, and star anise. Dust with powdered sugar before serving.
Notes
- Swap flour for gluten-free alternatives like almond or coconut flour to make the cake roll suitable for those with gluten sensitivities.
- Reduce sugar content by using natural sweeteners like stevia or monk fruit for a diabetic-friendly version of the dessert.
- Enhance the cake’s moisture by adding a tablespoon of Greek yogurt or sour cream to the batter, creating a richer texture.
- Use a silicone baking mat instead of parchment paper for easier cake removal and more consistent baking results.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg