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Raspberry Cake Roll with Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 105 reviews
  • Author: Bertha
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Christmas Raspberry Cake Roll is a festive and delightful dessert featuring a light vanilla sponge cake rolled with homemade raspberry jam, creamy cream cheese filling, and fresh raspberries, all topped with a luscious whipped white chocolate ganache and beautifully decorated for the holiday season.

Ingredients

Scale

Vanilla Sponge Cake

  • 3/4 cup (95g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2g) salt
  • 4 eggs
  • 2/3 cup (135g) sugar
  • 1 tsp (5g) vanilla extract
  • 2 tbsp (28g) vegetable oil

Raspberry Jam Filling

  • 10 oz (300g) raspberries, fresh or frozen
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice

Cream Cheese Filling

  • 9 oz (250g) cream cheese, room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 1 cup (240g) whipping cream, chilled

For the Filling

  • 9 oz (250g) fresh raspberries

Whipped White Chocolate Ganache

  • 6 oz (180g) white chocolate
  • 1/4 cup (60g) whipping cream
  • Pinch of salt

For Decorating

  • Fresh raspberries
  • Star anise
  • Fresh rosemary
  • Powdered sugar

Instructions

  1. Prepare the vanilla sponge cake: Preheat your oven to 350°F (180°C), grease a 12×16 inch (30x40cm) baking sheet lightly, and line it with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, then set aside. In a large bowl, beat the eggs, sugar, and vanilla extract with an electric mixer until the mixture becomes light in color and foamy. Add the vegetable oil and mix until fully incorporated. Gradually fold the flour mixture into the egg mixture until well combined. Pour the batter into the prepared baking sheet and spread it evenly. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
  2. Roll the cake: Once baked, sprinkle powdered sugar over the cake to prevent sticking. Cover with a kitchen towel and carefully flip the cake onto the towel. Remove the parchment paper. While the cake is still warm, roll it up gently with the towel inside and allow it to cool completely to set the shape.
  3. Prepare the raspberry jam: In a saucepan, combine raspberries, sugar, and lemon juice. Bring to a boil while stirring constantly, then reduce heat and simmer for about 10 minutes, or until the mixture thickens. Sieve the jam through a fine mesh to remove seeds and set it aside to cool.
  4. Make the cream cheese filling: In a large bowl, beat the room temperature cream cheese with powdered sugar and vanilla extract until smooth. Add chilled whipping cream and continue mixing until stiff peaks form, ensuring a fluffy and creamy texture.
  5. Assemble the cake roll: Unroll the cooled sponge cake carefully. Spread the raspberry jam evenly over the surface, leaving a ½ inch (1cm) border around the edges. Layer the cream cheese filling evenly on top of the jam. Scatter fresh raspberries over the cream cheese filling. Roll the cake back up tightly and refrigerate for at least 2 hours to allow flavors to meld and the filling to set.
  6. Prepare the whipped white chocolate ganache: Melt the white chocolate and whipping cream together over a bain-marie (double boiler). Allow it to cool to room temperature, then add a pinch of salt and whip the mixture for 1-2 minutes until light and fluffy.
  7. Decorate the cake: Spread the whipped white chocolate ganache evenly over the chilled cake roll. Trim the ends of the roll for a clean presentation. Decorate the cake with fresh raspberries, sugar-coated rosemary sprigs, and star anise. Dust the entire cake lightly with powdered sugar for a festive finish. Serve chilled and enjoy!

Notes

  • Ensure the sponge cake is still warm when rolling to prevent cracking.
  • Chilling the cake roll helps to set the filling and makes slicing easier.
  • The raspberry jam can be made ahead and stored refrigerated until needed.
  • Use fresh raspberries for the best flavor and texture in the filling and garnish.
  • To make sugar-coated rosemary, toss rosemary sprigs in a little egg white and sprinkle with sugar, then let dry before decorating.

Nutrition

  • Serving Size: 1 slice (approx. 1/12th of roll)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 75mg

Find it online: https://grannyeats.com/raspberry-cake-roll-with-cream-cheese-filling-recipe/