Christmas Pull Apart Cupcakes Inspiration: Tree Brownies
This Raspberry Swirl Christmas Roll features a soft vanilla sponge cake rolled with tangy raspberry jam and creamy whipped or cream cheese filling. A festive, beautiful dessert perfect for the holidays.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 slices 1x
Ingredients
Scale
Sponge Cake:
- 4 eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup milk
- ¼ cup oil or melted butter
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Raspberry Swirl:
- ¾ cup raspberry jam
- 1 tsp lemon juice
- Optional: ½ cup fresh/frozen raspberries
Filling (choose one):
Whipped Cream:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla
Cream Cheese Filling:
- 8 oz cream cheese
- ¼ cup powdered sugar
- ½ cup heavy cream
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F. Line and grease a 10×15″ jelly roll pan.
- Beat eggs and sugar 5–7 min until pale and thick. Add vanilla, milk, and oil.
- Fold in sifted dry ingredients. Pour into pan and bake 10–12 min.
- Turn onto a sugared towel, remove parchment, and roll while warm. Cool completely.
- Warm jam with lemon juice and raspberries. Let cool.
- Make filling of choice.
- Unroll cake, spread with jam and filling. Re-roll and wrap. Chill 1 hour.
- Decorate with powdered sugar, white chocolate, or sugared berries.
Notes
Refrigerate up to 3 days. Freeze up to 1 month. Best served chilled or at room temperature.