Description
This festive Christmas Raspberry Cake Roll is a light and airy sponge cake filled with fresh raspberries and whipped cream, rolled into a beautiful and delicious dessert perfect for holiday celebrations. The cake features a tender texture, complemented by the sweet-tart raspberries and creamy filling, making it a crowd-pleasing treat.
Ingredients
Scale
Cake
- 3 eggs
- 3/4 cup sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Additional
- 1/4 cup powdered sugar (for dusting and towel)
- 1 cup fresh raspberries
- 1 1/2 cups whipped cream
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper to prevent sticking and make rolling easier.
- Beat Eggs: In a mixing bowl, beat the eggs on high speed until thick and lemon-colored, about 5 minutes. This step incorporates air for a light sponge texture.
- Add Wet Ingredients: Gradually beat in the sugar, water, and vanilla extract, ensuring a smooth, well-mixed batter.
- Mix Dry Ingredients: Combine the flour, baking powder, and salt in a separate bowl, then gently fold this mixture into the egg batter to maintain the airiness.
- Spread Batter: Spread the batter evenly into the prepared jelly roll pan to ensure uniform baking.
- Bake Cake: Bake for 10-12 minutes or until the cake springs back when lightly touched, indicating doneness without overbaking.
- Prepare for Rolling: Lay a clean kitchen towel flat and sprinkle powdered sugar evenly over it to help prevent stickiness during rolling.
- Turn Cake Out: Immediately after baking, turn the cake onto the prepared powdered sugar-dusted towel and carefully peel off the parchment paper.
- Roll Cake to Cool: Roll up the cake in the towel starting from the short side and allow it to cool completely on a wire rack, which helps the cake hold its rolled shape.
- Unroll Cake: Once cooled, unroll the cake gently and spread whipped cream over the surface, leaving about a 1-inch border around the edges.
- Add Raspberries: Gently press fresh raspberries into the whipped cream, distributing evenly for flavor and decoration.
- Final Roll: Carefully roll the cake up again without the towel, starting from the short side to encase the filling inside.
- Set on Platter: Place the cake seam side down on a serving platter to maintain its shape.
- Decorate: Dust the cake with powdered sugar and optionally decorate with additional whipped cream and raspberries for a festive touch.
- Chill and Serve: Refrigerate the cake roll until ready to serve to ensure the whipped cream sets and the flavors meld. Enjoy your Christmas Raspberry Cake Roll!
Notes
- Ensure the eggs are beaten sufficiently to create a light and fluffy sponge.
- Handle the cake carefully when peeling off the parchment to avoid tearing.
- Rolling the cake in a towel immediately after baking helps prevent cracking.
- Use fresh raspberries for the best flavor and texture.
- Chilling before serving improves the slice-ability and overall taste.
