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CHRISTMAS RASPBERRY CAKE ROLL

Sana Umer
This festive raspberry cake roll features a soft vanilla sponge rolled with raspberry jam and whipped cream. Light, fruity, and beautiful, it’s perfect for holiday tables and Christmas dessert spreads.
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Prep Time 25 minutes
Cook Time 12 minutes
Chill time: 1 hour
Total Time 35 minutes
Course Dessert
Cuisine European
Servings 10 people
Calories 260 kcal

Ingredients
  

For the Sponge Cake:

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract

For the Filling:

  • ¾ cup raspberry jam seedless preferred
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

For Decoration (Optional):

  • Powdered sugar for dusting
  • Fresh raspberries
  • Whipped cream or mint leaves

Instructions
 

Prepare the Sponge:

  • Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper. Lightly grease.
  • In a bowl, whisk flour, baking powder, and salt.
  • In a large bowl, beat eggs and sugar until pale and thick (about 5 minutes). Mix in vanilla. Gently fold in dry ingredients until just combined.

Bake:

  • Spread batter evenly into the pan. Bake for 10–12 minutes, or until the cake springs back when touched.

Roll the Cake:

  • While hot, turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll the cake up with the towel (short end first). Let cool completely.

Make the Filling:

  • Whip the cream, powdered sugar, and vanilla until stiff peaks form. Unroll the cooled cake and spread with raspberry jam, then whipped cream.

Re-Roll and Chill:

  • Roll the cake back up tightly (without the towel). Chill for at least 1 hour.

Decorate:

  • Dust with powdered sugar and top with raspberries or extra whipped cream before serving.

Notes

  • Make Ahead: Cake roll can be made a day in advance. Store covered in the refrigerator.
  • Customizing the Flavor: Swap raspberry jam with strawberry or cherry for variation. Add a splash of almond extract for extra holiday flavour.
  • Serving Suggestions: Slice and serve on a festive platter with mint leaves and red berries.
  • Allergy-Friendly Options: Use dairy-free whipped topping and gluten-free flour blend for a gluten- and dairy-free option.
  • Storage Tips: Store in the fridge for up to 3 days. Cover to prevent drying.
Keyword Christmas baking, Christmas cake roll, creamy holiday dessert, festive sponge cake, jelly roll, raspberry roll cake, raspberry swiss roll