Raspberry Swirl Christmas Roll: A Festive Delight
Introduction
Kick off your holiday celebrations with our delightful Raspberry Swirl Christmas Roll. This elegant dessert, featuring a soft, spongy cake filled with vibrant raspberry and cream, will steal the spotlight on your festive table. Unroll the recipe by subscribing to our newsletter and bring this treat to life in your kitchen!
Why You’ll Love This Recipe
Experience the magic of the holiday season with a dessert that’s both visually striking and mouthwateringly delicious. The Raspberry Swirl Christmas Roll is perfect for its blend of rich flavors, easy preparation, and family-friendly appeal. The combination of soft sponge cake and fresh raspberries mixed with whipped cream offers a taste experience that’s as joyful as the season itself. Whether you’re a seasoned baker or trying something new, this recipe is straightforward, rewarding, and perfect for any gathering.
Ingredients
– 4 large eggs (room temperature)
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 2 tbsp powdered sugar (for dusting)
– 1 cup fresh raspberries
– 1/4 cup granulated sugar (for the filling)
– 1 cup heavy cream
– 2 tbsp powdered sugar (for the cream)
– 1 tsp vanilla extract (for the cream)
Necessary Tools
– Large mixing bowls
– Whisk or electric mixer
– Jelly roll pan (10×15 inch)
– Parchment paper
– Clean kitchen towel
– Spatula
Ingredient Swaps and Additions
Feel free to experiment by incorporating different berries or a mix of fruits into your filling. For a citrus twist, add a teaspoon of lemon zest to the whipped cream. You can also opt for a dusting of cocoa powder instead of powdered sugar for a unique touch.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and sugar until thick and pale, about 5 minutes. Stir in the vanilla extract.
3. Combine flour, baking powder, and salt in another bowl, then gently fold into the egg mixture.
4. Pour the batter into the prepared pan, spreading evenly. Bake for 12-15 minutes until springy.
5. Meanwhile, dust a clean kitchen towel with powdered sugar. Once baked, invert the cake onto the towel, peel off the parchment, and roll the cake with the towel inside. Let it cool.
6. For the filling, mash raspberries and mix with 1/4 cup sugar. In a chilled bowl, whip heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form.
7. Unroll the cooled cake, spread the whipped cream, then add the raspberry filling. Gently roll up the cake without the towel and place seam side down.
8. Before serving, dust the roll with powdered sugar for that extra festive touch.
Serving Suggestions
Serve this delightful roll with a side of vanilla ice cream or a warm glass of mulled wine for a complete holiday dessert experience. The combination enhances the flavors and festivity.
Pro Tips for Success
– Ensure eggs are at room temperature for maximum volume.
– Work quickly when rolling the cake to prevent cracking.
– Use a chilled bowl for whipping cream to achieve the perfect peaks.
Storing and Reheating
Store leftovers wrapped in plastic wrap in the refrigerator for up to three days. For best results, bring to room temperature before serving again.
FAQ Section
– Can I freeze the roll? Yes, wrap it tightly in plastic wrap and store it in the freezer for up to a month. Thaw in the fridge before serving.
– Can I use frozen raspberries? Fresh is best, but if using frozen, ensure they are thawed and drained.
Conclusion
The Raspberry Swirl Christmas Roll is a seasonal favorite that’s guaranteed to bring warmth and joy to your holiday gatherings. With its easy preparation and delightful taste, it’s sure to become a cherished tradition. Share your creations by tagging us on Instagram or Pinterest and leave a review; we love seeing our recipes in your hands!
Nutritional Information
Approximate nutritional info per serving:
Calories: 285
Carbohydrates: 26g
Protein: 4g
Fat: 19g
Saturated Fat: 11g
Sugar: 16g
Fiber: 1g
