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Raspberry Swirl Christmas Roll

Raspberry Swirl Christmas Roll

A festive and flavorful holiday treat made with fluffy sponge cake, tangy raspberry swirl, and creamy filling—perfect for Christmas gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 minutes
Servings: 8 Servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • 4 large eggs room temperature
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 ½ cups fresh or frozen raspberries
  • ⅓ cup sugar
  • 1 tsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Powdered sugar white chocolate shavings, fresh raspberries, and mint leaves (for garnish)

Method
 

  1. Instructions:
  2. Prepare the Raspberry Swirl: In a saucepan, cook raspberries with sugar and lemon juice. Stir in cornstarch slurry until thickened. Cool completely.
  3. Bake the Sponge Cake: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment. Beat eggs and sugar until pale and fluffy. Fold in vanilla, flour, baking powder, and salt. Spread batter and bake 10–12 minutes.
  4. Roll the Cake: Invert warm cake onto a sugar-dusted towel, peel parchment, and roll with the towel inside. Let cool.
  5. Whip the Filling: Beat cream, powdered sugar, and vanilla until stiff peaks form.
  6. Assemble: Unroll the cake, spread whipped cream, drizzle raspberry swirl, then roll up again.
  7. Decorate: Dust with powdered sugar, garnish with raspberries, mint, and white chocolate.

Notes

Notes:
Roll the cake while warm to prevent cracks.
Chill before slicing for neat cuts.
Can be prepared a day ahead and stored in the fridge.
Nutrition (approx. per slice):
Calories: 260
Fat: 12 g
Carbohydrates: 32 g
Protein: 4 g
Fiber: 2 g