Description
The Raspberry Swirl Christmas Roll is a light, airy sponge cake filled with creamy mascarpone and swirled with a vibrant homemade raspberry sauce. It’s a festive holiday dessert.
Ingredients
Scale
- 4 large eggs, room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (60g) all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- Powdered sugar, for dusting
- ¾ cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 cup heavy cream
- 1 cup (225g) mascarpone cheese
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh raspberries
- Powdered sugar dusting
- Mint leaves
Instructions
- Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment and lightly grease.
- Beat eggs and sugar 5–6 minutes until pale and tripled in volume. Add vanilla. Sift in flour, cornstarch, and salt. Fold gently and pour into pan.
- Bake 10–12 minutes until the sponge springs back when touched.
- Turn cake out onto a powdered sugar–dusted towel. Remove parchment and roll tightly with the towel. Cool completely.
- Simmer raspberries, sugar, and lemon juice until thickened. Strain if desired. Cool fully.
- Beat mascarpone, powdered sugar, and vanilla. Separately whip cream to soft peaks and fold into mascarpone.
- Unroll cooled cake, spread filling evenly, drizzle raspberry sauce, and swirl gently with a knife. Re-roll tightly.
- Wrap in plastic and chill at least 2 hours. Dust with powdered sugar and garnish as desired.
Notes
- This cake can be made ahead and chilled overnight.
- Slice just before serving for best presentation.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Raspberry Swirl Christmas Roll, holiday dessert, festive cake