Raspberry Swirl Christmas Roll
Raspberry Swirl Christmas Roll is a delightful dessert that brings festive cheer to any table. I’ve whipped up this elegant roll time and time again during the holiday season, and each time, it impresses guests and family alike. The rich, tender cake is swirled with vibrant raspberry puree, creating a stunning visual and a burst of flavor. It’s perfect for holiday gatherings, potlucks, or as a sweet ending to your Christmas dinner. If you’re looking for a dessert that not only tastes amazing but also looks like a work of art, this is it!
Why You’ll Love This Dish
There are many reasons to fall in love with the Raspberry Swirl Christmas Roll. For one, it’s a showstopper that can elevate any festive occasion. This recipe is also surprisingly easy to make, so even novice bakers can achieve delicious, impressive results. It’s light, airy, and not overly sweet, making it a delightful end to a holiday meal. Plus, you can prepare it in advance, allowing you to spend more time enjoying the festivities.
“This Raspberry Swirl Christmas Roll was the highlight of our holiday dinner! It looks so beautiful on the table, and the raspberry flavor is just perfect. I can’t wait to make it again next year!” – A satisfied baker.
Preparing Raspberry Swirl Christmas Roll
Making this roll is a delightful experience! You’ll start by mixing your dry ingredients, followed by the wet ones, and then it all comes together in a beautifully swirled cake. You’ll have it in the oven in no time, with just a few simple steps to follow. A fluffy texture and vibrant raspberry flavor await at the end of this easy baking journey.
What You’ll Need
Gather the following ingredients for your Raspberry Swirl Christmas Roll:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup raspberry puree (fresh or store-bought)
- Powdered sugar for dusting
You can substitute the raspberry puree with other fruit purees, such as strawberry or blueberry, for a different flavor profile!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar together until the mixture is thick and pale. Add in the vanilla extract and milk, blending well.
- Gently fold the dry flour mixture into the wet egg mixture until just combined.
- Pour the batter evenly into the prepared pan, spreading it out with a spatula.
- Dollop the raspberry puree over the batter. Use a knife to create beautiful swirls.
- Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
- Remove it from the oven, and let it cool slightly. Then, roll it up in the parchment paper and leave it to cool completely.
- Once cool, carefully unroll the cake, spread more raspberry puree if you desire, and roll it back up tightly.
- Dust the roll with powdered sugar before serving.
Best Ways to Enjoy It
This Raspberry Swirl Christmas Roll can be served as-is or dressed up with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs beautifully with a cup of hot cocoa or a steaming mug of holiday spiced tea. For a festive display, serve slices alongside fresh berries and mint leaves.
Keeping Leftovers Fresh
To store your Raspberry Swirl Christmas Roll, wrap it tightly in plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer period, consider freezing it. Just make sure to roll it tightly in plastic wrap and then wrap it in foil or place it in a freezer-safe container. It should keep well for up to 2 months.
Helpful Cooking Tips
- Ensure your eggs are room temperature; they’ll whip up lighter and fluffier.
- Don’t overmix the batter; gentle folding helps maintain the cake’s airy texture.
- When rolling the cake, try to keep the parchment paper intact for easy handling.
- Use a serrated knife to slice the roll for a clean presentation.
Creative Twists
Feeling adventurous? Customize your Raspberry Swirl Christmas Roll by adding a layer of lemon curd underneath the raspberry puree for a tart twist. You could also experiment with flavored extracts—like almond or coconut—substituting them for vanilla for an interesting flavor profile. Or, try adding chocolate chips to the batter for a chocolate-raspberry delight!
Common Questions
How do I prepare the raspberry puree?
Simply blend fresh raspberries or thaw frozen ones until smooth. Strain through a fine sieve if you’d like a smoother texture without seeds.
Can I make this recipe gluten-free?
Yes! Use a gluten-free all-purpose flour blend instead. Be sure to check for your preferred brand’s baking characteristics.
What should I do if my roll cracks when I unroll it?
Don’t worry too much! If it cracks slightly, just spread a bit of raspberry puree over the area, and no one will ever notice once it’s dusted with powdered sugar.
Get ready to impress your holiday guests with this stunning and delicious Raspberry Swirl Christmas Roll. Happy baking!
Raspberry Swirl Christmas Roll
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs Ensure they are at room temperature.
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup raspberry puree (fresh or store-bought) Can substitute with other fruit purees.
- to taste powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar together until thick and pale. Add the vanilla extract and milk, blending well.
- Gently fold the dry flour mixture into the wet egg mixture until just combined.
- Pour the batter evenly into the prepared pan, spreading it out with a spatula.
- Dollop the raspberry puree over the batter and use a knife to create swirls.
Baking
- Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
- Remove from oven and let cool slightly. Roll up the cake in the parchment paper and leave to cool completely.
Finishing Touches
- Once cool, carefully unroll the cake, spread more raspberry puree if desired, and roll it back up tightly.
- Dust the roll with powdered sugar before serving.
