special occasion Raspberry Cake Roll
Experience the joy of the holiday season with our delightful special occasion Raspberry Cake Roll. This whimsical dessert features a light, fluffy vanilla sponge cake filled with a luscious cream cheese mixture, vibrant raspberry jam, and fresh raspberries for a burst of flavor in every bite. Perfect for festive gatherings, this cake roll not only impresses visually but also delivers an exquisite taste that embodies the spirit of celebration. Easy to make and customizable, it serves as a wonderful centerpiece for any holiday table, delighting both family and friends.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 10 oz (300g) raspberries (fresh or frozen)
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) lemon juice
- 9 oz (250g) cream cheese (room temperature)
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1 cup (240g) whipping cream (chilled)
- 9 oz (250g) fresh raspberries
- 6 oz (180g) white chocolate
- 1/4 cup (60g) whipping cream
- pinch of salt
- fresh raspberries
- star anise
- fresh rosemary
- powdered sugar
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In one bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs with sugar until pale and thick; mix in vanilla extract and vegetable oil. Gently fold in the flour mixture until smooth.
- Spread the batter onto the prepared baking sheet evenly and bake for about 10 minutes or until golden brown. Allow it to cool slightly before rolling.
- For the raspberry filling, cook fresh or frozen raspberries with sugar and lemon juice until broken down; let cool.
- Beat cream cheese with powdered sugar and vanilla extract until smooth, then fold in whipped cream.
- Spread the cream cheese filling on the sponge cake, followed by the raspberry filling, then roll it up carefully from one end using parchment paper for support.
- Melt white chocolate with whipping cream; drizzle over the rolled cake and top with fresh raspberries, herbs, and a dusting of powdered sugar before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 16g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://recipesamanda.com/special-occasion-raspberry-cake-roll/