Christmas Raspberry Cake Roll
Celebrate Christmas with our tasty Raspberry Cake Roll, an amazing twist on the classic holiday treats. Imagine a light and fluffy vanilla sponge cake rolled up with a creamy cream cheese filling, raspberry jam and fresh raspberries that are bursting with flavor.
Ingredients
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
Prepare the vanilla sponge cake.
- Preheat the oven to 350F (180C). Slightly grease a 12×16 inch (30x40cm) baking sheet and line it with parchment paper.
- In a medium bowl whisk flour with, baking powder and salt. Set aside.
- In a large bowl add eggs, sugar and vanilla. Beat with an electric mixer until light in color and foamy.
- Add oil and mix until well incorporated.
- Gradually, fold in the flour mixture.
- 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.
- Sprinkle with powdered sugar to prevent it from sticking.
- Cover with a kitchen towel and flip the cake over it. Remove the parchment paper.
- While still warm roll it up with the towel. Let cool completely.
Prepare the raspberry jam.
- Place raspberries, sugar and lemon juice into a saucepan and bring to a boil while stirring constantly.
- Simmer for about 10 minutes or until thickens.
- Sieve to remove seeds. Set aside to cool until ready to use.
Prepare the cream cheese filling.
- In a large bowl, mix the cream cheese with powdered sugar and vanilla.
- Add the chilled whipping cream.
- Mix until stiff peaks form.
- Unroll the cake. Spread the raspberry jam evenly, leaving a ½ inch (1cm) border.
- Add the cream cheese filling.
- Gently spread the cream cheese filling.
- Top with fresh raspberries.
- Roll the cake back up. Refrigerate for at least 2 hours.
Prepare the whipped white chocolate ganache.
- Melt chocolate and cream over bain-marie. Let cool to room temperature.
- Add a pinch of salt and mix for 1-2 minutes until light and fluffy.
- Spread over the rolled cake.
- Cut the ends of the roll.
- Decorate the cake roll with fresh raspberries, sugar-coated rosemary and star anise.
- Dust with powdered sugar and enjoy!
Video
Nutrition
Serving: 1 serving out of 12Calories: 429kcalCarbohydrates: 197gProtein: 8.6gFat: 25.9gSaturated Fat: 13.8gCholesterol: 178mgSodium: 197mgPotassium: 258mgFiber: 3.3gSugar: 32.4gCalcium: 109mgIron: 2mg