Prepare to embark on a culinary journey that will transform your dessert game forever! This Cranberry Raspberry Cake Roll is not just a recipe—it's a magical experience that combines delicate sponge cake with a burst of vibrant berry flavors. Imagine cutting into a beautifully rolled cake that reveals a stunning spiral of golden cake and luscious cranberry-raspberry filling, guaranteed to make your taste buds dance and your guests swoon with delight!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cranberry raspberry filling
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside and prepare to create a light, airy cake base.
- In a large mixing bowl, beat eggs with an electric mixer on high speed for 5 minutes until they become thick and pale yellow. Gradually add granulated sugar while continuing to beat until the mixture becomes light and fluffy.
- Gently fold in the vanilla extract, taking care not to deflate the egg mixture. Gradually fold in the flour mixture, using a spatula with delicate, sweeping motions to maintain the air in the batter.
- Pour the batter into the prepared jelly roll pan, spreading it evenly with an offset spatula to ensure a uniform thickness of about 1/4 inch.
- Bake in the preheated oven for 12-15 minutes, or until the cake is golden and springs back when lightly touched. Do not overbake, as this can cause cracking.
- While the cake is still hot, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper immediately.
- Starting from the short end, carefully roll the cake with the towel, creating a spiral. Allow the cake to cool completely in this rolled position, which helps prevent cracking.
- Once cooled, gently unroll the cake and spread the cranberry raspberry filling evenly across the surface, leaving a small border around the edges.
- Carefully re-roll the cake without the towel, placing it seam-side down on a serving plate. Refrigerate for 30 minutes to set the filling.
- Before serving, dust the cake roll generously with powdered sugar. Slice and serve chilled, revealing the beautiful swirl of cake and fruity filling.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for the most consistent and fluffy cake texture.
- Beat Eggs Thoroughly: When beating eggs, patience is crucial. A full 5 minutes of high-speed beating creates the airy structure essential for a perfect roll.
- Gentle Folding Technique: Use a spatula and fold ingredients with light, sweeping motions to preserve the air bubbles in your batter.
- Towel Rolling Trick: Dust your kitchen towel with powdered sugar to prevent sticking and roll the cake while it's still warm to prevent cracking.
- Chill Before Serving: Refrigerating the cake roll helps set the filling and makes slicing cleaner and more precise.
- Don't Overbake: Watch your cake closely—it should be golden and spring back when touched, but not dry.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
