Delicious Raspberry Swirl Christmas Roll Recipe
Raspberry Swirl Christmas Roll made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet.
- In a mixing bowl, beat the eggs and sugar until pale and fluffy.
- Add vanilla extract, flour, baking powder, and salt; mix until combined.
- Spread the batter evenly onto the lined baking sheet.
- Bake for 12-15 minutes or until the cake springs back when touched.
- Remove from oven, let cool for a few minutes, then turn onto a clean kitchen towel.
- Prepare the raspberry filling by pureeing the berries and straining the seeds.
- Spread the heavy cream over the cake, followed by the raspberry puree.
- Carefully roll the cake using the towel to guide it.
- Wrap the roll in plastic wrap and refrigerate for at least an hour before serving.