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Christmas Raspberry Cake Roll Recipe

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★★★★★

4.6 from 108 reviews

This delightful Christmas Raspberry Cake Roll features a light and airy sponge cake filled with a luscious raspberry preserve and whipped cream mixture, accented with fresh raspberries. Rolled into an elegant spiral and topped with smooth whipped cream and juicy raspberries, this festive dessert combines vibrant flavors and textures perfect for holiday celebrations or any special occasion.

Ingredients

Scale

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 (recommended Bonne Maman brand)
  • 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

  1. Make the Sponge Roll Cake: Preheat your oven to 375°F (190°C), positioning the rack in the center. Lightly grease a half sheet pan (approximately 18 x 13 inches) with baking spray, line it with parchment paper, and lightly grease the paper as well. Set this aside while you prepare the batter.
  2. Whip Egg Whites: Place the egg whites in a stand mixer bowl fitted with a whisk attachment. Beat on high speed until foamy and light. Gradually add ½ cup (100g) granulated sugar while mixing at medium-high speed until medium peaks form, meaning the whites hold a peak that slightly tips when the whisk is lifted. Transfer the whipped egg whites to a clean large bowl.
  3. Prepare Egg Yolk Mixture: Wipe out the mixer bowl (some egg white residue is acceptable). Add egg yolks, remaining ½ cup (100g) granulated sugar, and vanilla extract. Whisk on high speed for about 3 minutes until the mixture is pale yellow and ribbony. Gently fold in about one-third of the reserved egg whites by hand using the whisk, then fold in the remaining whites in two additions with a spatula carefully to keep the mixture airy.
  4. Incorporate Flour: Lightly fold sifted cake flour in four additions (about one quarter each), folding with a spatula each time until the flour is fully incorporated and the batter is smooth and airy. Scrape the bowl’s bottom to mix thoroughly.
  5. Bake the Cake: Spread the batter evenly in the prepared pan using a large offset spatula. Bake in the preheated oven for 10 to 12 minutes or until the cake is lightly golden on top.
  6. Roll the Cake: While baking, lay a clean kitchen towel flat, and dust it generously with the reserved ⅓ cup (40g) powdered sugar using a fine-mesh sieve. When the cake comes out of the oven, immediately loosen edges if needed, invert the cake onto the sugared towel, carefully peel off the parchment, and quickly roll the cake and towel from a short end into a tight spiral to cool without cracking. Let cool to room temperature.
  7. Prepare Filling: If your raspberry preserves are thick, thin them with up to 1 tablespoon (15 mL) of water until spreadable. Unroll the cooled cake onto the towel and spread the preserves evenly in a very thin layer over the surface using an offset spatula.
  8. Make Whipped Raspberry Cream: In a stand mixer bowl with a whisk, beat chilled heavy cream, powdered sugar, and vanilla extract starting low and increasing to medium-high speed until medium peaks form. Lightly mash one 6-ounce package of raspberries in a separate bowl and fold gently into the whipped cream.
  9. Assemble Filling and Roll: Spread the raspberry whipped cream over the preserves, leaving a ¾-inch border. Slice the remaining 6-ounce package of fresh raspberries in half lengthwise and gently press them evenly into the cream layer. Carefully roll the cake again from the short end into a tight spiral, seam side down. Cover with plastic wrap and refrigerate 1-2 hours to firm up.
  10. Final Decoration: Whip the remaining ⅔ cup heavy cream with powdered sugar and vanilla to medium peaks. Spread the whipped cream smoothly over the outside of the chilled cake. Decorate the top generously with fresh raspberries. Dust with additional powdered sugar just before serving. Slice into rounds with a serrated knife and serve.

Notes

  • Room temperature eggs whip better and create a lighter sponge.
  • Use fresh raspberries that are ripe but firm for the best texture and flavor.
  • If raspberry preserves are too thick, thinning them slightly helps prevent cake damage.
  • Rolling the cake with the sugared towel ensures the sponge doesn’t crack and keeps it moist.
  • Refrigerate the rolled cake for at least 1-2 hours to allow the cream filling to set before frosting.
  • Use an offset spatula for even spreading and to avoid tearing the cake surface.
  • This cake is best served the same day or within 24 hours for optimal freshness.

Keywords: Christmas raspberry cake roll, raspberry swiss roll, holiday dessert, sponge cake roll, cream-filled cake, festive cake, raspberry preserves dessert

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