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Raspberry Swirl Christmas Roll

A delightful roll combining fluffy cake and fresh raspberry puree, perfect for festive celebrations.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Dessert, Holiday Treat
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs Fresh large eggs are recommended.
  • 1/2 cup granulated sugar
  • 1/4 cup milk Whole milk preferred.
  • 1 tsp vanilla extract
  • 1 cup raspberry puree Fresh or frozen raspberries can be used.
  • powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a 15x10-inch jelly roll pan with parchment paper.
  2. In one bowl, sift together the flour, baking powder, and salt.
  3. In another bowl, whisk eggs and sugar together until thick and pale.
  4. Stir in the milk and vanilla extract, then fold in the flour mixture gently.
Baking
  1. Pour the batter into the prepared pan and drop dollops of raspberry puree on top.
  2. Swirl the puree into the batter with a knife.
  3. Bake for 12-15 minutes, or until the cake springs back when touched.
Rolling and Cooling
  1. Once baked, invert the cake onto a clean dish towel dusted with powdered sugar, and roll it up while still warm.
  2. Let the cake roll cool completely.
Finishing Touch
  1. Unroll the cake, spread with more raspberry puree, and roll it up again.
  2. Dust with powdered sugar before serving.

Notes

For best results, don’t rush the cooling process. You can also experiment with different fruit purees or add spices and extracts for variety.