Description
This festive Christmas Raspberry Cake Roll features a delicate vanilla sponge cake filled with tangy homemade raspberry jam and rich cream cheese filling, crowned with fresh raspberries and a luscious whipped white chocolate ganache. Perfect for holiday celebrations, this rolled cake combines lightness with sweet and tart flavors in an elegant presentation.
Ingredients
Scale
Vanilla Sponge Cake
- 3/4 cup (95g) all-purpose flour
- 1 tsp (4g) baking powder
- 1/2 tsp (2g) salt
- 4 eggs
- 2/3 cup (135g) sugar
- 1 tsp (5g) vanilla extract
- 2 tbsp (28g) vegetable oil
Raspberry Jam Filling
- 10 oz (300g) raspberries, fresh or frozen
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) lemon juice
Cream Cheese Filling
- 9 oz (250g) cream cheese, room temperature
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1 cup (240g) whipping cream, chilled
For the Filling
- 9 oz (250g) fresh raspberries
Whipped White Chocolate Ganache
- 6 oz (180g) white chocolate
- 1/4 cup (60g) whipping cream
- pinch of salt
For Decorating
- fresh raspberries
- star anise
- fresh rosemary
- powdered sugar
Instructions
- Prepare the vanilla sponge cake: Preheat the oven to 350°F (180°C). Grease a 12×16 inch (30×40 cm) baking sheet lightly and line it with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat the eggs, sugar, and vanilla extract with an electric mixer until the mixture becomes light in color and foamy. Add vegetable oil and mix until fully incorporated. Gradually fold the flour mixture into the wet ingredients until just combined. Pour the batter evenly into the prepared baking sheet and bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Roll the sponge cake: Remove the cake from the oven and immediately sprinkle powdered sugar over the top to prevent sticking. Cover it with a kitchen towel and carefully flip the cake onto the towel. Peel off the parchment paper. While still warm, roll the cake up with the towel inside and let it cool completely in this rolled shape.
- Prepare raspberry jam: In a saucepan, combine raspberries, sugar, and lemon juice. Bring to a boil over medium heat, stirring constantly, then reduce heat to simmer for about 10 minutes or until the mixture thickens. Strain the jam through a sieve to remove seeds, then set aside to cool.
- Make cream cheese filling: In a large bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth. Add chilled whipping cream and continue to whip until stiff peaks form.
- Assemble the cake roll: Gently unroll the cooled sponge cake. Spread the raspberry jam evenly over the surface, leaving a ½ inch (1 cm) border on the edges. Next, spread the cream cheese filling evenly over the jam. Arrange fresh raspberries over the cream cheese layer. Carefully roll the cake back up tightly without the towel. Refrigerate the assembled cake for at least 2 hours to set.
- Prepare whipped white chocolate ganache: Melt white chocolate and whipping cream together over a bain-marie (double boiler), stirring until smooth. Let the mixture cool to room temperature. Add a pinch of salt and whip the ganache for 1-2 minutes until it becomes light and fluffy.
- Decorate the cake roll: Spread the whipped white chocolate ganache evenly over the outside of the chilled cake roll. Trim the ends of the roll for a clean look. Garnish with fresh raspberries, sugar-coated rosemary sprigs, star anise, and a light dusting of powdered sugar. Serve and enjoy this festive dessert.
Notes
- Ensure the sponge cake is rolled while still warm to prevent cracking.
- You can prepare the raspberry jam a day ahead and refrigerate it.
- Use fresh raspberries for the best texture and flavor in the filling.
- Chilling the cake for at least 2 hours improves sliceability and flavor melding.
- Decorations like star anise and rosemary add a festive look and subtle aroma.
- Substitute white chocolate with semi-sweet if preferred, but it will alter the flavor profile.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
