Description
A delightful holiday dessert that features a beautiful swirl of raspberry puree in a light and fluffy cake, perfect for festive gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup raspberry puree (fresh or frozen raspberries)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C), grease a jelly roll pan, and line it with parchment paper.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy.
- Add the milk, vegetable oil, and vanilla extract, mixing until well combined.
- Sift in the flour, baking powder, and salt, folding gently to combine.
- Spread the batter evenly into the prepared pan.
- Drop spoonfuls of raspberry puree on top of the batter and use a knife to swirl it gently.
- Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
- Allow the cake to cool slightly, then invert it onto a kitchen towel dusted with powdered sugar.
- Roll the cake up tightly with the towel and let it cool completely.
- Once cooled, unroll the cake, spread a layer of raspberry puree, and re-roll.
- Dust with powdered sugar before serving.
Notes
For best results, use room temperature ingredients and invest in quality raspberries. Dust with powdered sugar right before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 28g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg