Description
Raspberry Swirl Christmas Roll: A light, airy sponge cake rolled with a bright raspberry swirl—a festive, show-stopping holiday dessert perfect for gifting or entertaining.
Ingredients
Scale
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- Powdered sugar for dusting
- 1 cup raspberry jam
- 1 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a mixing bowl, beat the eggs and granulated sugar for 5–7 minutes until thick, pale, and doubled in volume.
- Add vanilla, then gently fold in flour, baking powder, and salt until just combined.
- Spread the batter evenly into the prepared pan.
- Bake for 10–12 minutes or until the cake springs back when touched.
- While the cake bakes, lay a clean kitchen towel on the counter and dust generously with powdered sugar.
- Once baked, immediately flip the hot cake onto the towel, peel off the parchment, and roll the cake tightly from the short end. Let cool completely.
- Mix the raspberry jam and lemon juice in a bowl.
- Carefully unroll the cooled cake, spread the raspberry filling evenly, and roll it back up.
- Dust with powdered sugar before slicing and serving.
Notes
- Make sure eggs are at room temperature for maximum volume when beating.
- Do not overbake; bake just until the cake springs back to touch.
- Roll the hot cake gently in a dusted towel to form a tight spiral and let it cool completely before filling.
- Dust with powdered sugar just before serving.
- Store rolled cake, covered, in the refrigerator for up to 2 days.
- If the jam is very thick, warm it slightly or stir with lemon juice to loosen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Rolled Cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 150–180 per slice
- Sugar: Approx. 15–22 g per slice
- Sodium: Approx. 60–90 mg per slice
- Fat: Approx. 6–8 g per slice
- Saturated Fat: Approx. 2–3 g per slice
- Unsaturated Fat: Approx. 4–6 g per slice
- Trans Fat: 0 g
- Carbohydrates: Approx. 20–28 g per slice
- Fiber: 0–1 g
- Protein: Approx. 3–4 g per slice
- Cholesterol: Approx. 70–95 mg per slice
Keywords: Raspberry Swirl Christmas Roll, raspberry roll, Christmas dessert, sponge cake roll, jelly roll