Description
A festive and delightful Raspberry Swirl Christmas Roll that combines a light sponge cake with raspberry preserves and whipped cream, perfect for holiday celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 cup raspberry preserves
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh raspberries and mint leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 5 minutes. Add the vanilla extract and mix well.
- Gradually add the dry ingredients to the egg mixture, alternating with the milk and melted butter. Mix until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Drop spoonfuls of raspberry preserves over the batter and use a knife to swirl it gently into the batter.
- Bake in the preheated oven for 12-15 minutes or until the cake is lightly golden and springs back when touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Peel off the parchment paper.
- Starting from one short end, carefully roll the cake up in the towel. Let it cool completely in the towel, seam side down.
- In a medium bowl, whip the heavy cream with the powdered sugar until soft peaks form.
- Once the cake is cool, unroll it carefully and spread the whipped cream evenly over the surface. Roll it back up without the towel and place it seam side down on a serving platter.
- Garnish with fresh raspberries and mint leaves if desired. Slice and serve.
Notes
- For a chocolate twist, add 1/4 cup of cocoa powder to the batter for a chocolate raspberry roll.
- Substitute the raspberry preserves with strawberry or blueberry preserves for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg