Ingredients
Vanilla Sponge Cake
- 3/4 cup (95g) all-purpose flour
- 1 tsp (4g) baking powder
- 1/2 tsp (2g) salt
- 4 eggs
- 2/3 cup (135g) sugar
- 1 tsp (5g) vanilla extract
- 2 tbsp (28g) vegetable oil
Raspberry Jam Filling
- 10 oz (300g) raspberries, fresh or frozen
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) lemon juice
Cream Cheese Filling
- 9 oz (250g) cream cheese, room temperature
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1 cup (240g) whipping cream, chilled
For the Filling
- 9 oz (250g) fresh raspberries
Whipped White Chocolate Ganache
- 6 oz (180g) white chocolate
- 1/4 cup (60g) whipping cream
- pinch of salt
For Decorating
- fresh raspberries
- star anise
- fresh rosemary
- powdered sugar
Instructions
- Prepare the vanilla sponge cake: Preheat the oven to 350°F (180°C). Slightly grease a 12×16 inch (30×40 cm) baking sheet and line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Beat eggs and sugar: In a large bowl, add eggs, sugar, and vanilla extract. Beat with an electric mixer until light in color and foamy.
- Add oil: Incorporate the vegetable oil into the egg mixture and mix until well combined.
- Fold in flour mixture: Gradually fold the flour mixture into the wet ingredients carefully to maintain airiness.
- Bake the sponge: Pour the batter evenly into the prepared baking sheet. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Roll the cake warm: Sprinkle the baked cake with powdered sugar to prevent sticking. Cover with a kitchen towel and flip the cake onto the towel, then remove the parchment paper. While still warm, roll the cake up with the towel and let it cool completely.
- Prepare the raspberry jam: In a saucepan, combine raspberries, sugar, and lemon juice. Bring to a boil while stirring constantly, then simmer for about 10 minutes until thickened. Strain through a sieve to remove seeds. Let cool.
- Make the cream cheese filling: In a large bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Add chilled whipping cream and beat until stiff peaks form.
- Assemble the cake roll: Unroll the cooled sponge cake gently. Spread the raspberry jam evenly, leaving a ½ inch (1 cm) border. Spread the cream cheese filling over the jam. Top with fresh raspberries. Carefully roll the cake back up and refrigerate for at least 2 hours.
- Prepare the whipped white chocolate ganache: Melt white chocolate and whipping cream together over a bain-marie. Let cool to room temperature. Add a pinch of salt and whip the mixture for 1-2 minutes until light and fluffy.
- Finish the cake: Spread the whipped white chocolate ganache evenly over the chilled cake roll. Cut the ends off the roll for a neat presentation. Decorate the top with fresh raspberries, sugar-coated rosemary, star anise, and dust with powdered sugar.
- Serve: Slice gently and serve the festive Christmas raspberry cake roll chilled and enjoy.
Notes
- Make sure to roll the sponge cake while it is still warm to prevent cracking.
- Sieve the raspberry jam to remove seeds for a smooth filling texture.
- Chill the cake roll before adding the ganache to ensure a firm base for spreading.
- Use fresh or frozen raspberries for the jam, adjusting cooking time if frozen.
- Sugar-coat the rosemary by dipping in simple syrup then sugar for an elegant decoration.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
