Raspberry Holiday Roll Cake Recipe
- Prep Time: 1 Hour
- Cook Time: 12 Minutes
- Total Time: 1 Hour 12 Minutes
Ingredients
Cake
- ¾ cup cake flour
- ¾ tsp. Clabber Girl®️ Baking Powder
- ¼ tsp. coarse salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp. Spice Islands®️ Pure Vanilla Extract
- Powdered sugar for dusting
Filling
- ½ cup heavy cream
- 8 oz. cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp. Spice Islands®️ Pure Vanilla Extract
- ¼ cup Polaner®️ Organic Raspberry Preserves
Topping
- 9 oz. white chocolate chips
- 6 Tbsp. heavy cream
Garnish
- Fresh raspberries
- Fresh rosemary springs
- Powdered sugar
Directions
Cake
- Preheat oven to 400°F. Spray a 15×10-inch baking sheet with nonstick spray then line it with parchment paper (must have at least 1/4-inch sides).
- In a bowl, whisk together the cake flour, baking powder and salt; set aside.
- In a medium bowl, whisk together the eggs and sugar until well blended and lemon colored.
- Stir in the vanilla then add the dry ingredients and gently fold them in until no dry flour remains.
- Pour the batter onto the prepared pan and spread out evenly.
- Bake for 10-12 minutes or until the center springs back when touched.
- Place a clean kitchen towel on the counter and dust it generously with powdered sugar.
- Invert the cake onto the towel and remove the baking sheet.
- Remove the parchment paper (carefully as the cake will still be hot).
- Immediately roll the cake up in the towel and allow it to cool on a wire rack.
- While cooling, prepare the filling and topping.
Filling
- In a medium bowl, whip the heavy cream until it reaches soft peaks (this will be faster if you chill the bowl and beaters in advance). Set off to the side.
- In another bowl, beat the cream cheese, powdered sugar, vanilla and preserves on medium speed until well blended.
- Fold in the whipped cream. Keep refrigerated until ready to use.
Topping
- In a double boiler, combine the white chocolate and heavy cream.
- Keep the water at a simmer while continuously stirring the mixture until it melts and is creamy.
- Remove from the heat.
- Dry the bottom of the pan holding the chocolate then pour the mixture into a bowl.
- Allow it to cool to room temperature then place in the refrigerator to chill.
- Once chilled, whip with a mixer until fluffy and spreadable.
Assembly
- Once the cake is cooled, unroll it from the towel.
- Spread the filling onto the cake, leaving about a ¼-inch border on the sides and the outside end.
- Reroll the cake.
- Spread the white chocolate frosting on the cake (no need to frost the bottom). With a serrated knife, cut off both ends of the cake.
- Place the cake on a serving platter and decorate with raspberries and rosemary and dust with powdered sugar. Store in the refrigerator.