Description
A festive and delightful Raspberry Swirl Christmas Roll, perfect for holiday celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup raspberry preserves
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- Fresh raspberries and mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
- Spread the batter evenly in the prepared pan. Drop spoonfuls of raspberry preserves over the batter and use a knife to gently swirl them into the batter, creating a marbled effect.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one short end, roll the cake up tightly in the towel. Let it cool completely in the towel, seam side down, for about 1 hour.
- In a small bowl, mix the powdered sugar and lemon juice to make a glaze.
- Once the cake is cool, unroll it gently and spread a thin layer of raspberry preserves over the surface. Roll it back up without the towel.
- Drizzle the glaze over the top and garnish with fresh raspberries and mint leaves if desired.
Notes
- For a chocolate twist, substitute 1/4 cup of the flour with cocoa powder.
- To make it a festive treat, add a sprinkle of crushed peppermint candies on top of the glaze.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg