Description
A festive and elegant Christmas Raspberry Cake Roll made with fluffy vanilla sponge cake, tangy raspberry jam, creamy filling, and a decadent white chocolate ganache. Perfect for holiday celebrations!
Ingredients
- Vanilla Sponge Cake: 3/4 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 4 eggs, 2/3 cup sugar, 1 tsp vanilla extract, 2 tbsp vegetable oil
- Raspberry Jam Filling: 10 oz raspberries, 1/4 cup sugar, 1 tbsp lemon juice
- Cream Cheese Filling: 9 oz cream cheese, 1/2 cup powdered sugar, 1 tsp vanilla extract, 1 cup chilled whipping cream
- Whipped White Chocolate Ganache: 6 oz white chocolate, 1/4 cup whipping cream, pinch of salt
- For Decoration: Fresh raspberries, star anise, rosemary sprigs, powdered sugar
Instructions
- Preheat oven to 350°F (180°C). Prepare a 12×16-inch baking sheet.
- Make the sponge cake batter and bake for 10-12 minutes.
- Roll the warm cake with a towel and let it cool.
- Cook raspberries with sugar and lemon juice for jam; strain and cool.
- Beat cream cheese with powdered sugar, vanilla, and whipping cream for the filling.
- Spread jam, filling, and raspberries on the unrolled cake, then roll it up again.
- Make whipped ganache with white chocolate and cream. Spread over the cake.
- Decorate with fresh raspberries, rosemary, and powdered sugar.
Notes
- Roll the cake while warm to prevent cracks.
- Chill the roll before spreading ganache for easier handling.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday/Christmas