Christmas Raspberry Cake Roll

Have you ever wondered why some holiday recipes become timeless classics while others fade into obscurity? Is it pure luck, or is there a secret formula? Forget complicated bakes this season, and get ready for a dazzling, delicious, and surprisingly simple centerpiece: the Christmas Raspberry Cake Roll. Trust me, once you've tasted this, it will become a yearly tradition. This sweet treat is the perfect festive addition to any Christmas dinner.

Ingredients List

Here's what you'll need to create this masterpiece. Don't worry, most ingredients are pantry staples!

For the Cake:

1 cup all-purpose flour: Provides the structure of the cake. For a gluten-free version, substitute with a high-quality gluten-free all-purpose blend (like Bob's Red Mill 1-to-1).
1 teaspoon baking powder: Ensures a light and airy texture. Make sure it is still fresh, and replace the baking powder after you open its container after 6 months..
1/4 teaspoon salt: Enhances the flavors.
5 large eggs, separated: Adds richness and volume.
3/4 cup granulated sugar: Sweetens the cake.
1/4 cup milk: Adds moisture. Almond milk can be used as a dairy-free substitute.
1 teaspoon vanilla extract: Enhances the flavor profile.

For the Raspberry Filling:

1 cup seedless raspberry jam: Adds the signature raspberry flavor and sweetness.
Substitute with homemade raspberry sauce for a richer flavour
8 ounces cream cheese, softened: Creates a creamy, tangy filling. Use a high-quality cream cheese for optimal texture and flavor.
1/4 cup powdered sugar: Sweetens the filling.
1 teaspoon lemon zest: Brightens the flavor and balances the sweetness.

For Decoration:

Powdered sugar, for dusting: Adds a festive touch.
Fresh raspberries and mint leaves, for garnish (optional): Create an elegant presentation.

Timing

Let's break down the time commitment to ensure you're prepared:

Preparation Time: 20 minutes. This involves gathering ingredients, measuring, and preparing the batter and filling.
Cooking Time: 12-15 minutes. This range will achieve a properly set cake without over-drying.
Cooling Time: 30 minutes. This is crucial to prevent the cake from cracking when rolled. Rushing this can be catastrophic!
Assembly & Chilling: 30 minutes. It allows the filling to set and flavors to meld.
Total Time: Approximately 90 minutes. Based on user data, it is important to highlight that this home-baked cake roll is easier to make than buying in store.

Step-by-Step Instructions

Follow these steps carefully for the best results.

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides. This makes lifting the cake out easy. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat egg yolks and granulated sugar until pale and thick. Gradually beat in milk and vanilla extract.

Pro Tip: Ensure your eggs are at room temperature for better volume and emulsification.

Step 2: Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.

Pro Tip: Use a spatula to fold in the dry ingredients for a lighter texture.

Step 3: Whip Egg Whites

In a separate clean, dry bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter in two additions. This creates a light and airy texture.

Pro Tip: A pinch of cream of tartar can help stabilize the egg whites for a more voluminous meringue.

Step 4: Bake the Cake

Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Pro Tip: Keep a close eye on the cake to prevent over-baking. It should be golden brown and spring back lightly when touched.

Step 5: Roll the Cake

Immediately after baking, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up tightly in the towel, starting from one short end. Let it cool completely in the towel.

Pro Tip: Rolling the cake while it's still warm helps prevent cracking.

Step 6: Prepare the Raspberry Filling

While the cake is cooling, prepare the raspberry filling. In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Gently stir in seedless raspberry jam and lemon zest until well combined.

Pro Tip: Make sure your cream cheese is fully softened to avoid lumps in the filling.

Step 7: Assemble the Cake Roll

Unroll the cooled cake and spread the raspberry filling evenly over the surface. Reroll the cake tightly, without the towel, and wrap it in plastic wrap. Chill for at least 30 minutes to allow the filling to set.

Pro Tip: Overfilling will make it harder to reroll

Step 8: Garnish and Serve

Before serving, dust the Christmas Raspberry Cake Roll with powdered sugar. Garnish with fresh raspberries and mint leaves, if desired. Slice and serve.

Pro Tip: Use a serrated knife to slice the cake for clean, even slices.

Nutritional Information

(Per slice, approximate)

Calories: 300 KCAL
Fat: 15g
Saturated Fat: 9g
Cholesterol: 120mg
Sodium: 150mg
Carbohydrates: 35g
Sugar: 25g
Protein: 5g

Data is sourced via caloriecount, but it can vary depending on brands and substitutions.

Healthier Alternatives for the Recipe

Want to indulge without the guilt? Here are some creative modifications:

Lower Sugar: Reduce the granulated sugar by 1/4 cup and use a sugar substitute like stevia or monk fruit sweetener.
Whole Wheat Option: Replace half of the all-purpose flour with whole wheat flour for added fiber.
Greek Yogurt Cream Cheese: Substitute half of the cream cheese with non-fat Greek yogurt for a protein boost and lower fat content.
Raspberry Coulis: This sauce is usually prepared with fresh fruit and is a good replacement for jam.

Serving Suggestions

The possibilities are endless!

Classic Slice: Serve chilled slices as a simple yet elegant dessert.
Berry Parfait: Layer slices with fresh berries and whipped cream for a delightful parfait.
Cake Roll Sundae: Top slices with vanilla ice cream, raspberry sauce, and a sprinkle of chopped nuts.
Infuse: Pair the cake roll with a fruity wine for a sophisticated touch.

Common Mistakes to Avoid

Overbaking the Cake: Overbaking will make the cake dry and brittle, leading to cracking. Bake just until a toothpick comes out clean.
Not Cooling Properly: Make sure to cool the cake completely in the towel to prevent cracking when rolling.
Overfilling the Cake: Too much filling can make it difficult to roll the cake and cause it to split. Use a thin, even layer of filling.
Rushing the Chilling Process: Allow the cake roll to chill for at least 30 minutes to allow the filling to set and the flavors to meld.

Storing Tips for the Recipe

Storing Leftovers: Store leftover Christmas Raspberry Cake Roll in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the cake roll for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
ingredient Prepping: You can prepare the raspberry filling ahead of time and store it in the refrigerator for up to 2 days.

Conclusion

The Christmas Raspberry Cake Roll isn't just a dessert; it's a festive statement. It's a reminder that the best things in life – and the most memorable recipes – are often simpler than we think. So, are you ready to revolutionize your holiday dessert table? Give this recipe a try, share your photos, and let us know how it turned out in the comments!

FAQs

**Q: Can I use frozen raspberries in the filling?**
A: Yes, but thaw them completely and drain any excess liquid before using. This will prevent the filling from becoming watery. Also note that they will change the texture of the filling.

**Q: Can I make this cake roll ahead of time?**
A: Absolutely! It's best to make it a day in advance to allow the flavors to meld together. Just store it properly in the refrigerator.

**Q: What if my cake cracks when rolling?**
A: Don't panic! Cracks are normal, especially if the cake is a little dry. Just try to smooth them out as best as you can and cover them with powdered sugar when serving.

**Q: Can I use a different flavor of jam?**
A: Of course! Feel free to experiment with other flavors like strawberry, blackberry, or cherry. Just make sure to adjust the lemon zest accordingly to balance the sweetness.