Delicious Raspberry Swirl Christmas Roll Recipe
Raspberry Swirl Christmas Roll made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup raspberry puree
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a parchment-lined baking sheet.
- In a mixing bowl, whisk the eggs and sugar until frothy.
- Sift in the flour and salt, and gently fold.
- Spread the batter onto the prepared baking sheet.
- Bake for 12-15 minutes, or until lightly golden.
- Once baked, transfer the cake to a towel sprinkled with powdered sugar.
- Roll the cake with the towel and let it cool.
- Prepare raspberry filling by combining raspberry puree with whipped cream.
- Unroll the cake and spread the filling evenly.
- Roll the cake back up and refrigerate for at least 30 minutes.
- Whip the heavy cream with powdered sugar for icing.
- Spread the whipped cream icing over the cooled roll.
- Slice and serve your Raspberry Swirl Christmas Roll.