Why You’ll Love This Recipe

Festive Appearance: The beautiful raspberry swirl adds a colorful, holiday-inspired look.
Light and Fluffy: Soft sponge cake that’s tender and melts in your mouth.
Refreshing Flavor: The raspberry filling offers a bright contrast to the sweet cake.
Make-Ahead Friendly: Can be prepared in advance, allowing flavors to develop.
Impressive Yet Easy: Looks sophisticated but is simple to make with basic ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs, separated
¾ cup granulated sugar, divided
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup raspberry jam or preserves
1 cup heavy whipping cream
2 tablespoons powdered sugar
Fresh raspberries (optional, for garnish)
Powdered sugar (for dusting)

Directions

Preheat Oven and Prepare Pan: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
Beat Egg Yolks and Sugar: In a large bowl, beat egg yolks with ½ cup sugar until thick and pale. Stir in vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Fold Dry Ingredients: Gently fold the dry ingredients into the yolk mixture until combined.
Beat Egg Whites: In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
Fold Egg Whites: Carefully fold the egg whites into the batter in two additions, maintaining as much air as possible.
Bake the Cake: Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Roll the Cake: While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Starting from a short edge, roll the cake and towel together. Let cool completely.
Prepare Filling: Beat heavy whipping cream with powdered sugar until stiff peaks form. Gently fold in raspberry jam.
Unroll and Fill: Carefully unroll the cooled cake. Spread the raspberry cream filling evenly over the surface.
Re-Roll and Chill: Roll the cake back up without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before serving.
Serve: Dust with powdered sugar and garnish with fresh raspberries if desired. Slice and serve chilled.

Servings and Timing

Servings: 8-10
Prep Time: 20 minutes
Bake Time: 12-15 minutes
Chill Time: 2 hours
Total Time: Approximately 3 hours

Variations

Fruit Swirls: Substitute raspberry jam with strawberry, blackberry, or apricot preserves.
Chocolate Version: Add 2 tablespoons cocoa powder to the dry ingredients for a chocolate cake base.
Cream Cheese Filling: Mix cream cheese with whipped cream and raspberry jam for a richer filling.
Decorations: Top with white chocolate shavings or edible glitter for extra festive flair.
Nutty Crunch: Sprinkle chopped toasted almonds or pistachios inside the filling for added texture.

Storage/Reheating

Refrigeration: Store the cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days.
Freezing: Can be frozen for up to 1 month; thaw in the refrigerator overnight before serving.
Serving: Best served chilled; does not require reheating.

FAQs

Can I use frozen raspberries for the filling?

Yes, you can use thawed frozen raspberries or raspberry jam for convenience.

How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm and use a towel to help guide it. Rolling it while warm helps set the shape.

Can I make the cake ahead of time?

Yes, you can bake and roll the cake a day ahead, then fill and chill before serving.

What if I don’t have a jelly roll pan?

Use a rimmed baking sheet of similar size, about 10×15 inches.

Can I substitute heavy cream with whipped topping?

Heavy cream is preferred for best texture, but whipped topping can be used in a pinch.

How do I keep the cake moist?

Wrap the cake tightly in plastic wrap after rolling to retain moisture.

Can I add other flavors to the filling?

Yes, adding a splash of vanilla or almond extract to the whipped cream filling enhances flavor.

Is this recipe gluten-free?

Not as written; substitute with gluten-free flour to make it gluten-free.

Can I use powdered sugar instead of granulated sugar in the batter?

Granulated sugar is recommended for proper structure, but powdered sugar can be used with slight texture changes.

How long does the cake last once assembled?

It is best enjoyed within 2-3 days for freshness and texture.

Conclusion

Raspberry Swirl Christmas Roll is a festive, elegant dessert that’s surprisingly simple to make. With its light sponge, creamy raspberry filling, and beautiful swirl, it’s perfect for holiday celebrations or any special occasion. Its make-ahead nature and stunning presentation make it a delightful centerpiece on your dessert table.