Description
A festive and delicious raspberry cake roll perfect for Christmas celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 15×10 inch jelly roll pan and line with parchment paper.
- In a bowl, beat eggs and sugar until thick.
- Sift together flour, cocoa powder, baking powder, and salt.
- Fold dry ingredients into egg mixture.
- Spread batter evenly in the prepared pan.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Remove from oven and invert onto a clean kitchen towel.
- Peel off the parchment paper and roll the cake with the towel.
- Let it cool completely.
- Whip cream with vanilla until stiff peaks form.
- Unroll the cooled cake and spread whipped cream and raspberries inside.
- Roll the cake back up and place seam side down.
- Dust with powdered sugar before serving.
Notes
- Use fresh raspberries for better flavor.
- Store leftovers in the refrigerator.
- Can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: christmas raspberry cake roll