Raspberry Swirl Christmas Roll
A delightful dessert with fluffy cake batter swirled with vibrant raspberry puree, perfect for the holidays.
Ingredients
For the cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup raspberry puree Feel free to substitute with other fruit purees.
- as needed Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, whisk the eggs and granulated sugar together until light and fluffy. Incorporate the vanilla extract and milk.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter onto the prepared baking sheet, spreading it evenly. Add spoonfuls of raspberry puree on top and use a knife to create a swirl.
Baking
- Bake in the preheated oven for 12-15 minutes, until the cake is set and springs back when touched.
- Remove the cake from the oven and let it cool slightly. Carefully roll the cake in the parchment paper to create a log shape.
- Allow the roll to cool completely. Once cool, unroll it gently, spread additional raspberry puree if desired, roll it back up, and dust with powdered sugar.
Notes
Wrap leftovers tightly in plastic wrap or aluminum foil. Can be stored in the refrigerator for up to 3 days or frozen for longer storage. Thaw in the fridge overnight before serving.