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Raspberry Swirl Christmas Roll

A festive and airy sponge cake rolled with a luscious cream cheese filling and a vibrant raspberry jam swirl. Decorated with fresh berries and 'snowy' powdered sugar, this Swiss roll is the perfect holiday centerpiece.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 4 large eggs room temperature
  • 0.75 cup granulated sugar divided
  • 0.75 cup all-purpose flour sifted
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp hot water
Filling
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5 cups powdered sugar sifted
  • 2 tbsp heavy cream
  • 0.5 cup raspberry jam seedless preferred
Garnish
  • 1 cup fresh raspberries
  • 1 tbsp powdered sugar for dusting
  • 5-6 fresh mint leaves

Equipment

  • Stand mixer or hand mixer
  • 10x15 Jelly Roll Pan
  • Parchment paper
  • Clean Kitchen Towel

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 10x15 inch jelly roll pan and line with parchment paper.
  2. In a large bowl, beat eggs and sugar on high speed for 5-7 minutes until pale and tripled in volume.
  3. Mix in vanilla and hot water on low speed. Fold in sifted flour, baking powder, and salt gently.
  4. Spread batter into pan and bake for 12-15 minutes until top springs back.
  5. Immediately invert hot cake onto a towel dusted with powdered sugar. Peel off parchment and roll cake up inside the towel. Cool completely.
  6. Beat cream cheese, butter, powdered sugar, and heavy cream until fluffy.
  7. Unroll cooled cake, spread cream filling, and swirl in the raspberry jam. Re-roll the cake without the towel.
  8. Chill for at least 1 hour. Dust with powdered sugar and top with fresh berries before serving.

Notes

Ensure eggs are at room temperature for maximum volume.