Description
This Raspberry Swirl Christmas Roll is a showstopping holiday dessert featuring a soft, sponge cake rolled with vibrant raspberry jam and swirled with a light cream cheese filling. It’s sweet, tangy, and elegantly festive with a dusting of powdered sugar.
Ingredients
For the Sponge Cake:
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4 large eggs
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¾ cup granulated sugar
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1 tsp vanilla extract
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¾ cup all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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Powdered sugar, for dusting
For the Filling:
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¾ cup raspberry jam (seedless, if preferred)
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4 oz cream cheese, softened
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¼ cup powdered sugar
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½ cup whipped cream or whipped topping
For Garnish (Optional):
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Fresh raspberries
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Mint leaves
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Extra powdered sugar for dusting
Instructions
1️⃣ Preheat oven: Set to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2️⃣ Make the sponge cake: Beat eggs and sugar together until thick and pale (5–6 minutes). Add vanilla. Sift in flour, baking powder, and salt. Gently fold to combine without deflating.
3️⃣ Bake: Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes until springy to the touch.
4️⃣ Roll the cake: While hot, turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and gently roll the cake from the short side with the towel inside. Let cool completely.
5️⃣ Prepare filling: Beat cream cheese and powdered sugar until smooth. Fold in whipped cream.
6️⃣ Assemble roll: Unroll cooled cake, spread raspberry jam, then cream cheese mixture. Reroll gently (without the towel).
7️⃣ Chill and serve: Refrigerate for at least 1 hour. Dust with powdered sugar before serving. Garnish with raspberries and mint.
Notes
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Substitute raspberry jam with cranberry or strawberry for variation.
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Make ahead and refrigerate up to 2 days.
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Add a drizzle of white chocolate for extra festivity!
- Prep Time: 20 min
- Cook Time: 12 min