Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup raspberry puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whipped cream for filling
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, beat eggs and sugar until fluffy.
- Mix in flour, baking powder, and salt until combined.
- Fold in raspberry puree and vanilla extract.
- Spread the batter evenly on the prepared pan.
- Bake for 12-15 minutes or until golden.
- Turn out onto a kitchen towel dusted with powdered sugar.
- Roll the cake with the towel and let it cool.
- Unroll the cake, spread whipped cream, and re-roll it.
- Chill in the refrigerator for at least 1 hour.
- Slice and garnish with fresh raspberries before serving.
Notes
- Use fresh raspberries for best flavor.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: christmas raspberry cake roll