Raspberry Swirl Christmas Roll – A Festive and Flavorful Holiday Treat

Introduction

The Raspberry Swirl Christmas Roll is a stunning centerpiece dessert that brings together soft sponge cake, a vibrant raspberry jam swirl, and a luscious cream cheese or whipped cream filling. Light, fruity, and beautifully rolled with festive flair, this holiday dessert is a delightful alternative to heavier pies and cookies.

With its bright red raspberry ribbons spiraled inside a fluffy vanilla sponge, this roll cake is as visually striking as it is delicious. It’s perfect for Christmas dinner, brunch, or as part of a holiday dessert spread. Decorate it simply with powdered sugar or go all out with white chocolate drizzle, sugared cranberries, and rosemary sprigs.

Whether you’re an experienced baker or a holiday novice, this recipe is approachable and impressive — sure to wow your guests and leave them asking for seconds.

Ingredients Overview

The Raspberry Swirl Christmas Roll is built on three main components: the sponge cake, the raspberry swirl, and the creamy filling.

Sponge Cake:

• All-Purpose Flour: Provides structure while keeping the cake light and pliable.
• Eggs: Whipped until fluffy for that classic airy roll cake texture.
• Granulated Sugar: Sweetens and stabilizes the batter when beaten with eggs.
• Baking Powder: Helps the cake rise evenly.
• Salt: Enhances flavor and balances the sweetness.
• Vanilla Extract: Adds warm, aromatic flavor.
• Milk + Oil or Butter: A small amount of fat keeps the sponge moist and tender.

Raspberry Swirl:

• Raspberry Jam or Preserves: Choose a high-quality jam with real fruit. Seedless is ideal for a smooth swirl.
• Fresh or Frozen Raspberries (optional): For a tangy, juicy contrast to the jam.
• Lemon Juice: Adds brightness and keeps the swirl from being overly sweet.

Filling:

• Whipped Cream or Cream Cheese Mixture: Choose your favorite. Whipped cream keeps it light and airy; cream cheese adds richness and tang.
• Powdered Sugar: Sweetens the filling without grit.
• Vanilla Extract or Almond Extract: For subtle holiday flavor.

Optional Garnishes:

• Powdered sugar
• White chocolate drizzle
• Sugared cranberries
• Crushed freeze-dried raspberries
• Rosemary sprigs for a wreath-like finish

Step-by-Step Instructions

1. Make the Sponge Cake

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, and lightly grease it.

In a large mixing bowl, beat:

• 4 large eggs
• ¾ cup granulated sugar

Beat for 5–7 minutes until thick, pale, and ribbon-like.

Whisk in:

• 1 tsp vanilla extract
• ¼ cup milk
• ¼ cup neutral oil or melted butter

In a separate bowl, sift together:

• ¾ cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt

Fold dry ingredients gently into the egg mixture until no streaks remain. Do not overmix.

Pour the batter into the prepared pan and smooth the top evenly.

Bake for 10–12 minutes, or until the cake springs back when gently touched.

2. Roll the Cake While Warm

While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.

As soon as the cake is done, turn it out onto the towel, peel off the parchment, and immediately roll the cake up (short end to short end) inside the towel. Let it cool completely, rolled up.

3. Prepare the Raspberry Swirl

Warm gently in a saucepan:

• ¾ cup raspberry jam
• 1 tsp lemon juice
• Optional: ½ cup mashed fresh raspberries

Stir until smooth. Let cool to room temperature.

4. Make the Filling

For whipped cream filling:

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla or almond extract

Whip until soft peaks form.

For cream cheese filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ cup heavy cream or whipped topping
• 1 tsp vanilla extract

Beat cream cheese and sugar until smooth. Fold in whipped cream.

5. Assemble the Roll

Unroll the cooled cake gently. Spread an even layer of raspberry jam over the surface. Then spread the filling on top, leaving a ½-inch border all around.

Carefully roll the cake back up (without the towel), using gentle pressure to keep it tight but not squished.

Wrap the rolled cake in plastic wrap and chill for at least 1 hour to firm up.

6. Decorate and Serve

Place the roll seam-side down on a platter. Dust with powdered sugar or drizzle with melted white chocolate. Garnish with sugared cranberries and rosemary for a holiday wreath look.

Slice with a sharp knife and wipe clean between cuts for perfect swirls.

Tips, Variations & Substitutions

• No Jelly Roll Pan? Use a rimmed baking sheet (10×15″). Avoid pans that are too thick or the sponge won’t roll.
• Other Fruit Swirls: Use cherry jam, strawberry preserves, or cranberry compote for a festive change.
• Chocolate Twist: Add 2 tbsp cocoa powder to the sponge for a chocolate-raspberry version.
• Make Ahead: The cake can be made and filled up to 2 days in advance. Store wrapped in the fridge.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend.

Serving Ideas & Occasions

This Raspberry Swirl Christmas Roll is perfect for:

• Holiday Dinners: A lighter, fruit-forward dessert that looks impressive.
• Christmas Brunch: Pair with mimosas or hot coffee.
• Gift Giving: Wrap slices in parchment and tuck into holiday treat boxes.
• Festive Centerpiece: Dress it up with greenery and cranberries for your dessert table.

Pair with:

• Mulled wine or cranberry punch
• Peppermint hot chocolate
• Espresso or tea

Nutritional & Health Notes

This cake is lighter than most holiday desserts, with fruit-forward filling and a fluffy sponge that isn’t overly rich.

To make it a bit lighter:

• Use reduced-sugar jam
• Swap cream cheese for whipped Greek yogurt
• Serve smaller slices — the flavors are bold, so a little goes a long way

Estimated per slice (based on 10 slices with whipped cream filling):

• Calories: ~210
• Fat: ~11g
• Carbs: ~24g
• Sugar: ~16g
• Protein: ~4g

FAQs

Q1: Can I use frozen raspberries?
A1: Yes! Thaw and drain them before adding to the jam to avoid excess moisture.

Q2: Why did my cake crack when I rolled it?
A2: Rolling while warm prevents cracking. If it does crack slightly, don’t worry — the filling and powdered sugar will cover it.

Q3: How long does the roll last in the fridge?
A3: Up to 3 days. Store tightly wrapped to keep it moist.

Q4: Can I freeze this cake roll?
A4: Yes! Freeze it (without garnishes) wrapped tightly for up to 1 month. Thaw in the fridge before serving.

Q5: Can I make it dairy-free?
A5: Yes, use plant-based milk, dairy-free whipped cream or coconut cream, and dairy-free cream cheese.

Q6: Do I need to strain the jam?
A6: It’s optional. For a smoother swirl, use seedless jam or strain your mixture.

Q7: What’s the best way to decorate it for Christmas?
A7: Dust with powdered sugar, drizzle with white chocolate, and garnish with sugared cranberries and rosemary sprigs for a snowy, festive look.

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