Description
A festive and light sponge cake rolled with a sweet and tangy raspberry filling, dusted with powdered sugar for a beautiful holiday dessert.
Ingredients
Scale
For the Crust:
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
- 1 cup raspberry jam
- 1 cup fresh raspberries, for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease the paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored. Gradually beat in sugar and vanilla. Gently fold in flour, baking powder, and salt until just combined.
- Spread batter evenly into the prepared pan. Bake for 10-12 minutes or until cake springs back when lightly touched.
- Immediately turn the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting with a short side, roll up the cake in the towel. Cool completely on a wire rack.
- Unroll the cake; spread evenly with raspberry jam. Re-roll the cake. Place on a serving platter, seam side down. Dust with additional powdered sugar and garnish with fresh raspberries before serving.
Notes
You can customize the seasonings to taste.