Delightful Raspberry Swirl Christmas Roll Recipe
Raspberry Swirl Christmas Roll made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 cup raspberry puree
- 1/2 cup powdered sugar
- Optional: fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the eggs and sugar until pale and fluffy, about 5 minutes.
- Mix in the melted butter and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter onto the prepared baking sheet, spreading evenly.
- Bake for 12-15 minutes until the cake springs back when lightly pressed.
- Remove from the oven and let it cool in the pan for 5 minutes before transferring to a wire rack.
- Once cooled, spread the raspberry puree evenly over the cake.
- Starting from one end, gently roll the cake into a log shape, using parchment to assist if necessary.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
- Prepare the icing by combining powdered sugar and a few tablespoons of raspberry puree until smooth.
- Unroll the chilled cake, drizzle the icing over the top, and re-roll it carefully.
- Garnish with fresh raspberries before serving.