Description
A festive dessert that combines bright raspberry filling with soft sponge cake, perfect for holiday celebrations.
Ingredients
- 200 g powdered sugar
- 1 tsp vanilla extract
- Cream cheese (softened)
- Raspberry filling (jam or preserve)
- Powdered sugar (for dusting)
Instructions
- In a bowl, combine 200 g of powdered sugar and 1 tsp of vanilla extract with the softened cream cheese. Beat on low speed until combined, then increase to medium speed and beat until fluffy, about 2-3 minutes.
- Once the sponge cake has cooled completely, carefully unroll it from the towel.
- Spread the raspberry filling evenly over the surface of the cake, leaving a small border around the edges.
- Starting from one of the short ends, gently roll the cake back up, keeping it tight but not too tight to avoid leaking.
- Place the rolled cake seam-side down on a serving platter.
- Spread the cream cheese frosting over the top and sides of the rolled cake, smoothing it out with a spatula. Optionally, pipe decorative swirls.
- Dust the top with powdered sugar.
- Slice and serve the cake chilled or at room temperature.
Notes
Cool the sponge well before adding the filling. For a variation, use strawberry or mixed berry jam.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American