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Raspberry Swirl Christmas Roll

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This festive holiday cake features a light vanilla sponge rolled with a tangy raspberry swirl and creamy cream cheese filling. It’s a showstopping yet approachable dessert perfect for Christmas gatherings, brunches, or any special occasion.

Ingredients

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  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) all-purpose flour (or 1:1 gluten-free blend)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (160g) raspberry jam or preserves (seedless if preferred)
  • Zest of 1/2 lemon (optional)
  • 1/2 cup (60g) fresh raspberries, lightly mashed (or frozen, thawed and drained)
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar, sifted
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) heavy cream, cold
  • Powdered sugar for dusting
  • Extra fresh raspberries and mint leaves for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, letting it hang over the edges. Lay out a clean, lint-free kitchen towel and sprinkle generously with powdered sugar.
  2. Let eggs and cream cheese come to room temperature. Gather all ingredients.
  3. In a large bowl, beat eggs with an electric mixer at high speed until pale and thick, about 5 minutes. Batter should form thick ribbons.
  4. Add sugar and vanilla; beat another minute until glossy.
  5. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold dry ingredients into egg mixture just until combined.
  6. Pour batter into prepared pan, spreading evenly. In a small bowl, mix raspberry jam, lemon zest, and mashed raspberries. Dollop spoonfuls over batter and swirl gently with a butter knife.
  7. Bake 10-12 minutes, until golden and springy. Do not overbake.
  8. Immediately loosen cake edges and lift onto the prepared towel, raspberry-side up. Peel off parchment. Starting at the short end, roll up the cake and towel together into a spiral. Let cool, seam side down.
  9. For the filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy. In a separate bowl, whip heavy cream to stiff peaks and fold into cream cheese mixture.
  10. Unroll cooled cake gently. Spread filling evenly, leaving a half-inch border. Reroll cake (without towel), using towel to help guide. Wrap in plastic wrap and chill at least 30 minutes.
  11. Unwrap, dust with powdered sugar, and garnish with raspberries and mint leaves if desired. Slice with a serrated knife, wiping blade between cuts.

Notes

Roll the cake while warm to prevent cracking. Chill the roll before slicing for neat swirls. For gluten-free, use a 1:1 baking blend; for dairy-free, use dairy-free cream cheese and coconut cream. If the filling is runny, chill before spreading. Dust with powdered sugar to hide any cracks. The cake can be made up to 2 days ahead and freezes well for up to 1 month.

Nutrition

Keywords: raspberry swirl, Christmas roll, holiday cake, festive dessert, cream cheese filling, jelly roll, Christmas dessert, easy holiday cake, raspberry cake, yule log alternative

Find it online: https://magnetmeal.com/raspberry-swirl-christmas-roll-recipe-best-festive-holiday-cake/