Raspberry Swirl Christmas Roll
A vibrant and delightful dessert perfect for the holiday season featuring a light sponge cake swirled with luscious raspberry puree.
Ingredients
For the cake
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs Use room temperature for better incorporation
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup raspberry puree Can substitute with strawberry or blueberry
- Powdered sugar for dusting
- Butter for greasing the pan
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 15x10 inch jelly roll pan with butter and set aside.
- In a small bowl, whisk together the flour, baking powder, and salt; set this mixture aside.
Making the batter
- In a large bowl, beat the eggs and sugar together until thick and pale. Stir in the vanilla extract.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Spread the batter evenly across the prepared pan.
- Drop spoonfuls of raspberry puree over the batter and swirl gently with a knife.
Baking
- Bake the cake for 12-15 minutes until set and lightly golden.
- Remove from oven and allow to cool slightly before rolling.
Rolling the cake
- Carefully roll the warm cake with a clean kitchen towel and let it cool completely.
- Once cooled, unroll the cake, spread a thin layer of raspberry puree, then re-roll it.
Serving
- Dust the top with powdered sugar before serving.
Notes
Store in an airtight container at room temperature for up to two days. Refrigerate for up to a week. Freeze for up to a month. Use damp kitchen towel for easier rolling if needed.