Description
A fun and colorful holiday dessert featuring soft sponge cake and sweet raspberry filling, perfect for festive gatherings.
Ingredients
Scale
- 200 g powdered sugar
- 1 tsp vanilla extract
- Cream cheese (soft)
- Raspberry filling
- Powdered sugar (for dusting)
Instructions
- Beat the 200 g of powdered sugar and 1 tsp of vanilla extract with the cream cheese mixture on low speed until combined. Increase to medium speed and beat until fluffy and well combined, 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.
- 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.
- Dust the top with powdered sugar for a finishing touch.
- Slice and serve the cake chilled or at room temperature.
Notes
Use room temperature cream cheese for a smoother frosting. Do not overfill the cake to keep the roll neat.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 25g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg