Introduction

This Christmas Raspberry Cake Roll is a festive dessert that combines a light, airy sponge cake with a luscious raspberry cream filling. It’s perfect for holiday gatherings, offering a beautiful presentation and vibrant flavors that everyone will love.

The image shows a rolled cake with three visible layers: a light yellow sponge cake on the outside, a pink cream filling with small bits of fruit inside, and a thick white whipped cream covering the whole cake. Bright red raspberries are placed on top and scattered around the cake. Some powdered sugar is sprinkled over the raspberries and the cake, placed on a brown paper over a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sponge Roll Cake:

6 large eggs, separated and at room temperature
1 cup (200g) granulated sugar, divided
1 teaspoon pure vanilla extract
1 cup (120g) cake flour, sifted
⅓ cup (40g) powdered sugar, reserved for rolling the cake

Filling:

⅔ cup (210g) raspberry preserves
⅔ cup (160 mL) chilled heavy cream
3 tablespoons (18g) powdered sugar
½ teaspoon pure vanilla extract
12 ounces (2 packages) fresh raspberries, divided

Final Assembly and Decoration:

⅔ cup (160 mL) chilled heavy cream
3 tablespoons (18g) powdered sugar, plus more for dusting
½ teaspoon pure vanilla extract
6 ounces (1 package) fresh raspberries for topping

Instructions

Step 1: Preheat the oven to 375°F (190°C) and position a rack in the center. Grease a half sheet pan (about 18 x 13 inches) with baking spray, line it with parchment paper, and grease the paper. Set aside.
Step 2: Place the egg whites in a stand mixer bowl fitted with the whisk attachment. Whisk on high speed until light and foamy. Gradually add ½ cup (100g) granulated sugar and continue beating until medium peaks form. Transfer the egg whites to a large clean bowl and set aside.
Step 3: Clean the mixer bowl if needed. Add egg yolks, remaining ½ cup (100g) sugar, and vanilla extract. Beat on high speed until pale and ribbony, about 3 minutes. Remove from mixer.
Step 4: Gently fold about one-third of the whipped egg whites into the yolk mixture by hand to lighten it. Then fold in the remaining egg whites in two additions, being careful not to deflate the batter.
Step 5: Sprinkle a quarter of the sifted cake flour over the batter and fold in gently with a spatula. Repeat until all flour is incorporated and the batter is smooth and airy. Scrape the bowl’s bottom to combine fully.
Step 6: Spread the batter evenly in the prepared pan using an offset spatula. Bake for 10 to 12 minutes or until lightly golden.
Step 7: While the cake bakes, place a clean kitchen towel on a work surface and dust it generously with the reserved powdered sugar.
Step 8: Remove the cake from the oven and loosen edges if needed. Quickly invert the cake onto the sugared towel and peel off the parchment. Roll the cake and towel together from the short end into a tight spiral. Let cool completely on a wire rack.
Step 9: For the filling, thin raspberry preserves if too thick by whisking in up to 1 tablespoon water. Unroll the cooled cake and spread the preserves evenly over the surface with a spatula.
Step 10: Whip the chilled heavy cream with powdered sugar and vanilla until medium peaks form. Lightly mash one package (6 oz) of fresh raspberries and fold into the whipped cream.
Step 11: Spread the raspberry cream over the preserves, leaving a ¾-inch border. Halve the remaining fresh raspberries and evenly distribute them on the cream. Gently press them in.
Step 12: Roll the cake again tightly from the short end. Place seam-side down on a serving platter, cover with plastic wrap, and refrigerate for at least 1–2 hours to set.
Step 13: For final decoration, whip the remaining chilled heavy cream with powdered sugar and vanilla to medium peaks. Spread evenly over the outside of the cake with a spatula.
Step 14: Top generously with fresh raspberries. Dust with additional powdered sugar just before serving. Slice with a long serrated knife and enjoy.

Tips & Variations

Use high-quality raspberry preserves like Bonne Maman for the best flavor and consistency.
If cake flour is unavailable, spoon and level all-purpose flour to avoid a dense texture.
Roll the cake while warm to prevent cracking, and always roll with a towel to keep it from sticking and tearing.
For a dairy-free option, substitute the heavy cream with coconut cream, whipped until fluffy.

Storage

Store the cake roll covered in plastic wrap in the refrigerator for up to 3 days. To reheat slightly, let it come to room temperature for about 15 minutes before serving. Avoid freezing as the cream filling may lose its texture.

How to Serve

A rolled sponge cake with three visible layers: the innermost layer is light yellow sponge, the middle layer is pink raspberry cream filling, and the outer layer is white whipped cream spread thickly around. The top is covered with a pile of bright red raspberries dusted with powdered sugar. More raspberries and powdered sugar are scattered around the cake on brown parchment paper, all placed on a white marbled surface. The photo is close up with soft light, showing the texture of the whipped cream and raspberries clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, you can prepare the sponge and filling a day ahead. Assemble and decorate the cake on the day you plan to serve for the freshest flavor and best texture.

What can I use if I don’t have a stand mixer?

You can use a hand mixer or whisk by hand, though it will take more time and effort to reach the right peaks and texture in your egg whites and cream.