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Christmas Raspberry Cake Roll

A festive rolled cake filled with sweet raspberries and whipped cream, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 8 servings
Course: Baked Goods, Dessert
Cuisine: European, Holiday
Calories: 210
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 large eggs Make sure they're at room temperature for the best volume.
  • 3/4 cup granulated sugar A sweet foundation for your cake.
  • 2 tablespoons water Keeps the batter moist.
  • 1 teaspoon vanilla extract Adds warmth and flavor.
  • 3/4 cup all-purpose flour For that perfect sponge texture.
  • 1 teaspoon baking powder To give your cake the lightness it deserves.
  • 1/4 teaspoon salt A pinch to enhance flavors.
  • 1/4 cup powdered sugar For dusting the towel and decoration.
Filling Ingredients
  • 1 cup fresh raspberries The star of the show!
  • 1 1/2 cups whipped cream You can use homemade or store-bought.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper.
  2. In a mixing bowl, beat the eggs on high speed until thick and lemon-colored—about 5 minutes.
  3. Gradually add granulated sugar, water, and vanilla extract, continuing to beat until well combined.
  4. In another bowl, whisk together flour, baking powder, and salt. Gradually fold this mixture into the egg mixture.
  5. Pour the batter into the prepared pan, spreading it evenly.
Baking
  1. Bake for 10-12 minutes or until the cake springs back when gently touched.
  2. While the cake is baking, lay a clean kitchen towel flat on the counter and sprinkle it with powdered sugar.
  3. Immediately turn the baked cake onto the powdered sugar towel, gently peel off the parchment paper.
Rolling and Filling
  1. Starting from a short side, roll up the cake in the towel and cool completely on a wire rack.
  2. Once cooled, unroll the cake onto a flat surface and spread the whipped cream over it.
  3. Gently press the fresh raspberries into the whipped cream.
  4. Roll the cake back up without the towel, starting from the short side.
Final Touches
  1. Place seam side down on a serving platter, dust with powdered sugar and decorate with additional whipped cream and raspberries.
  2. Refrigerate until ready to serve, then slice and enjoy!

Notes

Store in the refrigerator for up to 3 days. You can prep the cake a day in advance. If the cake cracks upon rolling, disguise with whipped cream when serving.