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If you're searching for a dessert that combines elegance with a delightful burst of flavor, look no further than the Delightful Raspberry Cake Roll. This stunning dessert is not only visually appealing but also offers a perfect balance of sweetness and tartness, making it a favorite for any occasion. The cake roll consists of a soft, sponge-like cake enveloping a luscious raspberry filling and topped with a rich cream cheese frosting. It's a treat that impresses at gatherings or serves as a delightful end to a family meal.

Easy Raspberry Cake Roll

Craving a healthy twist on dessert? This fruit crumble recipe is the perfect choice for satisfying your sweet tooth without sacrificing nutrition. Packed with fresh fruits, it makes for a deliciously guilt-free sweet treat idea thats easy to whip up any day of the week. Perfect for enjoying with family or as a post-meal delight afterka! FruitCrumbleRecipe HealthyDesserts SweetTreatIdeas CleanEating HealthyLifestyle Nutrition BakingJoy
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Ingredients
  

For the Cake:

3 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

For the Raspberry Filling:

1 cup fresh raspberries (or frozen, thawed)

2 tablespoons granulated sugar

1 teaspoon lemon juice

For the Cream Cheese Frosting:

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Instructions
 

Prepare the Cake: Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.

    Mix Egg Mixture: In a large bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes. Add the vanilla extract and mix well.

      Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt.

        Incorporate Dry Mix: Gradually fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix.

          Bake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

            Roll the Cake: Once baked, remove the cake from the oven and let it cool for 5 minutes. Carefully flip it onto a clean kitchen towel sprinkled with powdered sugar. Peel off the parchment paper and roll the cake up with the towel, starting from the short end. Let it cool completely in the rolled position.

              Prepare Raspberry Filling: In a small saucepan, combine the raspberries, granulated sugar, and lemon juice over medium heat. Cook until the raspberries break down and the sugar dissolves, about 5-7 minutes. Remove from heat and let it cool slightly.

                Make Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until fluffy, then stir in the vanilla extract.

                  Assemble the Cake Roll: Once the cake has cooled, carefully unroll it from the towel. Spread the cream cheese frosting evenly over the surface, then add a layer of raspberry filling on top of the frosting, leaving a small border.

                    Roll it Up Again: Starting at the short end, carefully roll the cake back up (without the towel this time). Place seam-side down on a serving platter.

                      Chill and Serve: Refrigerate the cake roll for at least 1 hour to set. Before serving, dust with powdered sugar and slice into pieces.

                        Prep Time: 30 min | Total Time: 2 hours | Servings: 8-10