Raspberry Swirl Christmas Roll
This delightful dessert features a rich cake swirled with vibrant raspberry puree, making it a stunning centerpiece for any festive occasion.
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.
Notes
This roll pairs beautifully with whipped cream or ice cream. Store leftovers tightly wrapped for up to 3 days in the refrigerator, or freeze for up to 2 months.