Christmas Raspberry Cake Roll
A delightful and visually appealing Christmas Raspberry Cake Roll that combines seasonal raspberries with a creamy filling, perfect for holiday celebrations.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3/4 cup (95g) all-purpose flour
- 1 tsp (4g) baking powder
- 1/2 tsp (2g) salt
- 4 eggs
- 2/3 cup (135g) sugar
- 1 tsp (5g) vanilla extract
- 2 tbsp (28g) vegetable oil
- 10 oz (300g) raspberries (fresh or frozen)
- 1/4 cup (50g) sugar (for raspberry jam)
- 1 tbsp (15ml) lemon juice
- 9 oz (250g) cream cheese (room temperature)
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract (for filling)
- 1 cup (240g) whipping cream (chilled)
- 9 oz (250g) fresh raspberries (for decoration)
- 6 oz (180g) white chocolate
- 1/4 cup (60g) whipping cream (for ganache)
- Pinch of salt
- Fresh raspberries, star anise, fresh rosemary, and powdered sugar for decoration
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the eggs and sugar until pale, then add vanilla and vegetable oil. Slowly combine with dry ingredients until smooth.
- Pour the batter onto the baking sheet and spread evenly. Bake for 12-15 minutes until golden.
- For the raspberry jam, in a saucepan, combine 10 oz raspberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the raspberries break down into a thick jam consistency. Let it cool.
- For the cream cheese filling, mix room temperature cream cheese, powdered sugar, and 1 tsp vanilla until smooth.
- For the whipped white chocolate ganache, melt white chocolate with 1/4 cup whipping cream and a pinch of salt until smooth. Let it cool slightly, then beat until fluffy.
- Once the sponge is cool, spread the cream cheese filling over the cake, followed by a layer of raspberry jam. Carefully roll the cake from the short side. Wrap it in plastic wrap and chill in the fridge for about an hour.
- After chilling, cover the cake roll with whipped white chocolate ganache, decorate with fresh raspberries, star anise, rosemary, and a dusting of powdered sugar.
Notes
Make sure to let the cake cool completely before rolling to prevent it from breaking. You can mix in a splash of vanilla extract in the raspberry jam for added flavor.
Find it online: https://junorecipes.com/christmas-raspberry-cake-roll-recipe/