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Christmas Raspberry Cake Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 90 reviews
  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western, Holiday

Description

This Christmas Raspberry Cake Roll features a light and airy vanilla sponge cake layered with fresh raspberry jam, a smooth cream cheese filling, and topped with a luscious whipped white chocolate ganache. Garnished with fresh raspberries, rosemary, star anise, and a dusting of powdered sugar, this festive dessert is perfect for holiday celebrations.

Ingredients

Scale

Vanilla Sponge Cake

  • 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

Raspberry Jam Filling

  • 10 oz (300g) raspberries, fresh or frozen
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice

Cream Cheese Filling

  • 9 oz (250g) cream cheese, room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 1 cup (240g) whipping cream, chilled

For the Filling

  • 9 oz (250g) fresh raspberries

Whipped White Chocolate Ganache

  • 6 oz (180g) white chocolate
  • 1/4 cup (60g) whipping cream
  • pinch of salt

For Decorating

  • fresh raspberries
  • star anise
  • fresh rosemary
  • powdered sugar

Instructions

  1. Prepare the vanilla sponge cake. Preheat the oven to 350°F (180°C). Lightly grease a 12×16 inch (30x40cm) baking sheet and line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, beat the eggs, sugar, and vanilla extract with an electric mixer until light and foamy. Add the vegetable oil and mix until fully incorporated. Gradually fold in the flour mixture until just combined. Pour the batter into the prepared baking sheet and spread evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  2. Roll the cake while warm. Once baked, immediately sprinkle the top of the cake with powdered sugar to prevent sticking. Cover the cake with a clean kitchen towel and carefully flip it over onto the towel. Gently remove the parchment paper. While still warm, roll the cake up with the towel inside to form a spiral. Let it cool completely in this rolled shape.
  3. Prepare the raspberry jam. In a saucepan, combine the raspberries, sugar, and lemon juice. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and let it simmer for about 10 minutes or until the mixture thickens. Pass the jam through a sieve to remove the seeds. Set aside to cool completely.
  4. Make the cream cheese filling. In a large bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth. Add the chilled whipping cream and beat until stiff peaks form, creating a light and fluffy cream cheese filling.
  5. Assemble the cake roll. Carefully unroll the cooled sponge cake. Spread the raspberry jam evenly over the surface, leaving a ½ inch (1cm) border around the edges. Spread the cream cheese filling gently over the jam layer. Scatter fresh raspberries evenly on top of the cream cheese filling. Carefully roll the cake back up without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours to set.
  6. Prepare the whipped white chocolate ganache. Melt the white chocolate and whipping cream together over a bain-marie (double boiler). Allow the mixture to cool to room temperature. Add a pinch of salt and whisk the ganache for 1-2 minutes until it becomes light and fluffy.
  7. Decorate the cake roll. Spread the whipped white chocolate ganache evenly over the chilled cake roll. Trim the ends of the roll for a neat finish. Decorate the top with fresh raspberries, sugar-coated rosemary sprigs, and star anise. Dust the finished cake generously with powdered sugar before serving. Enjoy this festive dessert!

Notes

  • Use fresh or frozen raspberries for the jam and decoration based on availability.
  • Rolling the cake while still warm helps to prevent cracking.
  • Ensure the cream cheese is at room temperature for a smoother filling.
  • Chilling the assembled cake roll before adding ganache helps achieve a clean finish.
  • Sugar-coat the rosemary by dipping in simple syrup and rolling in sugar for extra festive decoration.

Nutrition

  • Serving Size: 1 slice (approx. 100g)
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 120 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 65 mg

Find it online: https://mealsbymia.com/christmas-raspberry-cake-roll-recipe/