Why You’ll Love This Recipe

The Raspberry Swirl Christmas Roll offers a perfect balance of tartness from fresh raspberries, sweetness from whipped cream, and the airy texture of a sponge cake. Despite its impressive look, this roll is surprisingly easy to make—even novice bakers can achieve great results. Plus, it’s a family-friendly treat loved by all ages, making it ideal for holiday gatherings.

Ingredients

For the Sponge Cake

4 large eggs (room temperature)
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar (for dusting)

For the Filling

1 cup fresh raspberries
1/4 cup granulated sugar
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat the eggs and granulated sugar together until pale and thick, about 5 minutes.
Add vanilla extract, then gently fold in the flour, baking powder, and salt until just combined.
Pour the batter evenly into the prepared pan and bake for 12-15 minutes, or until the cake springs back when touched.
Dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel, peel off the parchment paper, and roll the cake up with the towel. Let it cool completely.
Meanwhile, mash the raspberries with sugar.
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll the cooled cake and spread the whipped cream evenly over it. Spoon the raspberry mixture on top, then gently re-roll the cake without the towel.
Place the roll seam-side down on a serving plate and dust with powdered sugar before slicing and serving.

Servings and timing

This recipe serves approximately 8-10 slices. Preparation and baking take about 30 minutes, plus additional time for cooling.

Variations

Berry Swap: Replace raspberries with strawberries, blackberries, or a mixed berry blend.
Citrus Twist: Add 1 teaspoon of lemon or orange zest to the whipped cream for a bright, zesty flavor.
Chocolate Finish: Dust cocoa powder on top instead of powdered sugar for a rich chocolate touch.

Storage/Reheating

Store the roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze the roll wrapped in plastic wrap and aluminum foil for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare the roll in advance and store it in the fridge. Dust with powdered sugar just before serving to keep it fresh and attractive.

Can I use frozen raspberries?

Yes, but be sure to thaw and drain them well to avoid extra moisture that could make the filling watery.

What if my cake cracks while rolling?

Don’t worry! Any cracks can be covered with whipped cream or powdered sugar, and the roll will still taste delicious.

Can I substitute heavy cream?

Whipping cream or double cream can be used as alternatives, but heavy cream gives the best stability for stiff peaks.

How do I prevent the cake from sticking to the pan?

Lining the pan with parchment paper and ensuring it’s well fitted prevents sticking and makes removal easier.

Can I add other flavors to the whipped cream?

Yes, vanilla is classic, but you can experiment with almond extract or citrus zest for different flavor profiles.

Is this recipe gluten-free?

No, it uses all-purpose flour. For gluten-free, substitute with a suitable gluten-free flour blend.

How long can I freeze the cake roll?

You can freeze it for up to one month wrapped tightly to maintain freshness.

Can I make the cake without eggs?

This recipe relies on eggs for structure and rise, so it’s not recommended to omit them without a proper substitute.

What can I serve with the Christmas roll?

Pair it with vanilla ice cream, a cup of mulled cider, or a hot chocolate for a festive experience.

Conclusion

The Raspberry Swirl Christmas Roll is a beautiful and delicious holiday dessert that combines the lightness of sponge cake with vibrant raspberry flavor and creamy whipped filling. Easy to make and crowd-pleasing, it’s sure to become a festive favorite for your family and guests. Celebrate the season with this delightful treat that’s as joyful to eat as it is to behold.

Raspberry Swirl Christmas Roll: A Festive Delight

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The Raspberry Swirl Christmas Roll is a festive dessert featuring a light, fluffy sponge cake rolled with tangy fresh raspberries and creamy whipped filling, perfect for holiday celebrations.

Author: Amy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes plus cooling time
Yield: 8-10 slices
Category: Dessert
Method: Baking and rolling
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
Beat eggs and 1 cup granulated sugar until pale and thick, about 5 minutes.
Add vanilla extract, then gently fold in flour, baking powder, and salt until just combined.
Pour batter evenly into prepared pan and bake 12-15 minutes until cake springs back when touched.
Dust a clean kitchen towel with powdered sugar. Invert hot cake onto towel, peel off parchment, and roll cake up with the towel. Let cool completely.
Mash raspberries with 1/4 cup sugar.
Whip heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Unroll cooled cake, spread whipped cream evenly, spoon raspberry mixture on top, then gently re-roll without towel.
Place roll seam-side down on a plate and dust with powdered sugar before slicing and serving.