Raspberry Swirl Christmas Roll is not just a dessert; it’s a festive centerpiece that brings joy and warmth to any holiday gathering. As I prepare this delightful treat, I can’t help but reminisce about the rich history of yule logs, which have been a cherished tradition in many cultures for centuries. The Raspberry Swirl Christmas Roll takes this classic concept and adds a modern twist, combining the tartness of fresh raspberries with a light, fluffy sponge cake.
People adore this dish not only for its stunning appearance but also for its incredible taste and texture. The sweet and tangy raspberry filling contrasts beautifully with the soft, airy cake, creating a harmonious balance that is simply irresistible. Plus, it’s surprisingly easy to make, making it a perfect choice for both seasoned bakers and those new to the kitchen. Join me as we dive into the delightful world of Raspberry Swirl Christmas Roll, and let’s create a dessert that will surely impress your family and friends this holiday season!
Ingredients:
- For the sponge cake:
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 100g (3/4 cup) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder (optional, for a chocolate swirl)
- 1 tsp vanilla extract
- Powdered sugar, for dusting
- For the raspberry filling:
- 200g (7 oz) fresh or frozen raspberries
- 50g (1/4 cup) granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
- For the cream cheese frosting:
- 200g (7 oz) cream cheese, softened
- 100g (1/2 cup) unsalted butter, softened
- 200g (1 3/4 cups) powdered sugar
- 1 tsp vanilla extract
Preparing the Sponge Cake
- Preheat your oven to 180°C (350°F). Line a 15×10 inch jelly roll pan with parchment paper, making sure to leave some overhang for easy removal later.
- In a large mixing bowl, crack the 4 large eggs and add the 100g of granulated sugar. Using an electric mixer, beat the mixture on high speed for about 5-7 minutes, or until it becomes thick, pale, and fluffy. This step is crucial as it incorporates air into the eggs, giving the cake its light texture.
- In a separate bowl, sift together the 100g of all-purpose flour, 1 tsp of baking powder, 1/4 tsp of salt, and the optional 2 tbsp of cocoa powder if you want a chocolate swirl. Gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter; use a gentle folding motion until just combined.
- Stir in the 1 tsp of vanilla extract to add flavor to the sponge. Make sure it’s evenly distributed throughout the batter.
- Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched. Keep an eye on it to avoid overbaking, as it can dry out quickly.
- Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel, starting from one of the short ends. This helps the cake maintain its shape as it cools. Let it cool completely while rolled up.
Making the Raspberry Filling
- While the sponge cake is cooling, prepare the raspberry filling. In a medium saucepan, combine the 200g of raspberries, 50g of granulated sugar, and 1 tbsp of lemon juice. If you’re using frozen raspberries, there’s no need to thaw them first.
- Cook the mixture over medium heat, stirring gently until the raspberries break down and release their juices, about 5-7 minutes.
- In a small bowl, mix the 1 tbsp of cornstarch with 1 tbsp of water to create a slurry. Add this to the raspberry mixture and stir well. Cook for an additional 2-3 minutes until the filling thickens. Remove from heat and let it cool completely.
Preparing the Cream Cheese Frosting
- In a large mixing bowl, beat the 200g of softened cream cheese and 100g of softened unsalted butter together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Total Time: 15 minutes
- Yield: 8–10 servings 1x
- 200 g powdered sugar
- 1 tsp vanilla extract
- cream cheese
- raspberry filling
- powdered sugar (for dusting)
- Add the 200g of powdered sugar and 1 tsp of vanilla extract to the cream cheese mixture. Beat on low speed until combined, then increase to medium speed and beat until fluffy and well combined, about 2-3 minutes.
- Once the sponge cake has cooled completely, carefully unroll it from the towel. Spread the raspberry filling evenly over the surface of the cake, leaving a small border around the edges.
- Starting from one of the short ends, gently roll the cake back up, making sure to keep it tight but not too tight to avoid squishing the filling out. Place the rolled cake seam-side down on a serving platter.
- Spread the cream cheese frosting over the top and sides of the rolled cake, smoothing it out with a spatula. You can also pipe some decorative swirls if desired.
- Dust the top with powdered sugar for a finishing touch. Slice and serve the cake chilled or at room temperature.
- For a chocolate version, add cocoa powder to the sponge cake batter.
- Feel free to substitute other berries for the filling, such as strawberries or blueberries.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Conclusion:
In summary, the Raspberry Swirl Christmas Roll is an absolute must-try for anyone looking to add a touch of festive flair to their holiday gatherings. This delightful dessert not only boasts a stunning visual appeal with its vibrant raspberry swirls but also offers a perfect balance of sweetness and tartness that will leave your guests raving about it long after the last slice is gone. For serving suggestions, I recommend pairing this roll with a dollop of freshly whipped cream or a scoop of vanilla ice cream to enhance its flavors even further. You can also experiment with variations by substituting the raspberries with other fruits like strawberries or blueberries, or even adding a hint of lemon zest for an extra zing. I truly encourage you to give this Raspberry Swirl Christmas Roll a try. It’s a fun and rewarding baking project that’s sure to impress your family and friends. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, tips, or any creative twists you added to the recipe. Happy baking, and may your holiday season be filled with joy and delicious treats! Print
Raspberry Swirl Christmas Roll: A Festive Delight for Your Holiday Table
Description
This delightful Raspberry Roll Cake features a light and fluffy sponge cake filled with tangy raspberry filling and topped with creamy cream cheese frosting. Perfect for any occasion, this dessert impresses with its beautiful presentation and delicious flavors!
Ingredients
Scale
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