Description
A soft vanilla sponge cake rolled with a creamy whipped filling and a tangy raspberry swirl. This festive dessert is easy to make, visually stunning, and full of holiday flavor—perfect for Christmas gatherings or sweet family moments.
Ingredients
Scale
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp whole milk
- 1½ cups raspberries
- 3 tbsp sugar
- 1 tsp lemon juice
- 2 tsp cornstarch + 1 tbsp water
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 4 oz cream cheese
- ½ tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Make raspberry filling: cook raspberries, sugar, and lemon juice until soft. Stir in cornstarch slurry; cook until thickened. Cool completely.
- Prepare sponge: beat eggs and sugar until fluffy. Add vanilla, flour, baking powder, salt, and milk. Spread in pan and bake 10–12 minutes at 350°F.
- Roll while warm in a sugared towel. Cool.
- Make cream filling: beat heavy cream, powdered sugar, and cream cheese until fluffy.
- Unroll cake, spread cream, drizzle raspberry filling, and roll again.
- Chill 1 hour. Dust with powdered sugar before serving.
Serving Suggestion: Garnish with fresh raspberries and mint leaves for a festive touch.
Storage: Refrigerate up to 3 days or freeze for longer storage.
- Prep Time: 25 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 8–10 slices