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Raspberry Swirl Christmas Roll

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A festive, fluffy sponge cake rolled with a tangy homemade raspberry swirl, dusted with powdered sugar. This easy cake roll is a showstopper for holiday gatherings and can be made ahead for stress-free entertaining.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 2/3 cup (135g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) whole milk, room temperature
  • 2 tablespoons (28g) unsalted butter, melted and cooled
  • 1 1/2 cups (180g) fresh or frozen raspberries (thawed and drained if using frozen)
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1–2 teaspoons water, as needed
  • Powdered sugar, for dusting
  • Whipped cream or vanilla frosting (optional, for serving)

Instructions

  1. Preheat oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang. Lightly grease the paper.
  2. In a small saucepan, combine raspberries, 1/3 cup sugar, and lemon juice. Cook over medium heat, stirring, until berries break down and mixture bubbles (5-7 minutes).
  3. Stir in cornstarch mixed with 1-2 teaspoons water. Simmer 2-3 more minutes until thick and glossy. Remove from heat. Optional: Strain through a fine sieve to remove seeds. Cool to room temperature (about 15 minutes).
  4. In a large bowl, beat eggs with 2/3 cup sugar using an electric mixer on high for 5-7 minutes, until pale, thick, and tripled in volume.
  5. Mix in vanilla extract and almond extract (if using).
  6. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold half the dry ingredients into the egg mixture, then the rest, until just combined.
  7. Stir together milk and melted butter. Drizzle into the batter and fold until no streaks remain. Do not overmix.
  8. Pour batter into prepared pan and spread evenly. Dollop raspberry swirl over the top by spoonfuls. Use a butter knife to gently swirl into the batter.
  9. Bake for 12-15 minutes, until cake springs back when touched and edges start to pull away from the pan.
  10. Immediately run a knife around the edges and invert cake onto a clean, slightly damp kitchen towel dusted with powdered sugar. Peel away parchment. Starting from the short end, roll up cake and towel together while warm. Cool completely, seam-side down, on a wire rack (about 30 minutes).
  11. Unroll cooled cake gently. If desired, spread extra raspberry filling or whipped cream. Carefully re-roll (without the towel) and transfer to a serving platter.
  12. Dust with powdered sugar, slice, and serve with whipped cream or a drizzle of melted white chocolate if desired.

Notes

Roll the cake while warm using a damp towel to prevent cracks. Don’t overbake for a flexible sponge. You can make this gluten-free with a 1:1 flour blend or dairy-free with non-dairy milk and coconut oil. Store tightly wrapped in the fridge for up to 3 days or freeze for up to 2 months. Dust with extra powdered sugar to hide any cracks.

Nutrition

Keywords: raspberry swirl cake roll, Christmas dessert, holiday cake roll, festive sponge cake, easy jelly roll, berry swirl roll, make-ahead dessert, Christmas brunch, holiday baking, raspberry roll

Find it online: https://bitefuljoy.com/raspberry-swirl-christmas-roll-recipe-easy-festive-cake-roll/