Raspberry Swirl Christmas Roll (Print-Friendly Format)
Soft sponge cake rolled with tangy raspberry and topped with fluffy cream cheese for festive gatherings.
# Ingredients You’ll Need:
→ Filling and Frosting
01 -
200 g powdered sugar
02 -
1 teaspoon vanilla extract
03 -
Cream cheese, softened
04 -
Raspberry filling
05 -
Powdered sugar, for dusting
# How to Make It:
01 -
Combine powdered sugar and vanilla extract with the cream cheese. Beat on low speed until incorporated, then increase to medium speed and continue beating for 2–3 minutes, or until light and fluffy.
02 -
After the sponge cake has cooled completely, gently unroll it from the towel. Spread the raspberry filling evenly across the surface, keeping a small border around the edges.
03 -
Starting from a short end, carefully roll the cake back up, maintaining gentle tension to prevent the filling from spilling but ensuring it is tight.
04 -
Transfer the rolled cake seam-side down onto a serving platter. Apply the cream cheese frosting evenly over the top and sides, smoothing with a spatula. Pipe decorative swirls if desired.
05 -
Dust the finished cake with powdered sugar. Slice and serve chilled or at room temperature.
# Extra Tips:
01 -
To create a chocolate variation, cocoa powder may be added to the sponge cake batter.
02 -
Alternative berry fillings such as strawberry or blueberry can be used instead of raspberry.
03 -
The assembled cake can be prepared up to one day in advance and stored refrigerated.