Description
This Christmas Raspberry Cake Roll is a festive and elegant dessert featuring a light vanilla sponge cake rolled with tangy raspberry jam and creamy vanilla cream cheese filling. Finished with a luscious whipped white chocolate ganache and decorated with fresh raspberries, rosemary, star anise, and powdered sugar, this cake roll offers a perfect balance of flavors and textures for holiday celebrations.
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 350F (180C). Lightly grease a 12×16 inch (30×40 cm) baking sheet and line it with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, beat eggs, sugar, and vanilla extract with an electric mixer until light in color and foamy. Add vegetable oil and mix well to incorporate. Gradually fold the flour mixture into the wet ingredients. Pour the batter evenly into the prepared baking sheet. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Roll the cake: Immediately after baking, sprinkle powdered sugar over the cake to prevent sticking. Cover the cake with a clean kitchen towel, invert it carefully, and peel off the parchment paper. While still warm, roll the cake up in the towel. Let it cool completely in the rolled shape.
- Prepare the raspberry jam filling: In a saucepan, combine raspberries, sugar, and lemon juice. Bring the mixture to a boil over medium heat while stirring constantly. Reduce heat and simmer for about 10 minutes until thickened. Pass the mixture through a fine sieve to remove seeds. Set aside to cool completely.
- Make the cream cheese filling: In a large bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth. Add chilled whipping cream and whip until stiff peaks form.
- Assemble the cake roll: Unroll the cooled sponge cake carefully. Spread the raspberry jam evenly over the surface, leaving a ½ inch (1 cm) border around the edges. Gently spread the cream cheese filling evenly over the jam layer. Scatter fresh raspberries on top. Re-roll the cake tightly without the towel. Refrigerate the assembled roll for at least 2 hours to set.
- Prepare the whipped white chocolate ganache: Melt the white chocolate and whipping cream together over a bain-marie (double boiler). Allow the mixture to cool to room temperature. Add a pinch of salt. Whip the mixture for 1-2 minutes until light and fluffy.
- Finish and decorate the cake: Spread the whipped white chocolate ganache evenly over the rolled cake. Trim the ends of the roll for a clean finish. Decorate the cake with fresh raspberries, sugar-coated rosemary sprigs, and star anise pods. Dust the entire cake roll lightly with powdered sugar. Serve chilled and enjoy!
Notes
- Use fresh or frozen raspberries for the jam depending on availability; thaw frozen raspberries before cooking.
- Rolling the cake while warm prevents cracking and makes it easier to shape.
- For a sweeter touch, adjust the powdered sugar in the cream cheese filling to taste.
- Chilling the cake roll ensures the filling sets properly and enhances sliceability.
- Decorate with rosemary and star anise for a festive holiday aroma and look.
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 320
- Sugar: 25g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
