Green Velvet Spiral Cake with Spinach, Raffaello Cream and Raspberry Jam – Step-by-Step Recipe
A spectacular Green Velvet Spiral Cake with a fluffy spinach sponge, delicate Raffaello cream, and raspberry jam with champagne and vanilla. Perfect for festive tables and special occasions.
Green Velvet Spiral Cake with Spinach, Raffaello Cream and Raspberry Jam
Course: DessertCuisine: EuropeanDifficulty: Medium10
servings40
minutes15
minutes369
kcal55
minutesSome recipes are carefully planned from the very beginning, while others evolve along the way as new ingredients naturally find their place in the story. This Green Velvet Spiral Cake belongs to the second category.
Starting from the idea of a naturally green sponge made with fresh spinach, I wanted to create a delicate dessert with a truly impressive look once sliced. The spiral shape delivers exactly that “wow” effect we look for on festive tables, while the combination of colors turns it into a true celebration dessert.
During the preparation, I also received a few products that blended so well into the concept that they became part of the final version. For the fruity layer, I used raspberry jam with champagne and vanilla from Savor, which adds an elegant aroma and a refined touch to every slice. In the cream, I folded in finely chopped Raffaello chocolates, bringing a subtle hint of coconut and almond. The presentation was beautifully complemented by the Yvonne tableware collection from Art of Dining by Heinner, whose elegant details enhanced the vibrant colors of the dessert.
The result is a light, airy, and surprisingly fresh cake, where the fluffy sponge, the silky cream, and the fragrant raspberry layer come together in perfect harmony.
Ingredients
- For the spinach sponge
4 eggs
120 g sugar
80 ml vegetable oil
40 ml milk
120 g fresh baby spinach
120 g all-purpose flour
1 tsp baking powder
a pinch of salt
vanilla extract or vanilla sugar
a few drops of green food coloring (optional)
- For the fruit layer
approx. 150–200 g raspberry jam with champagne and vanilla (Savor)
- For the cream
300 g cream cheese
500 ml heavy whipping cream
100 g powdered sugar
vanilla extract
a little lemon zest
6–8 Raffaello chocolates, finely chopped
Preparation method
- The raspberry jam with champagne and vanilla can be replaced with any berry jam that is not too runny, depending on your preference or what you have on hand.
If you don’t have Raffaello chocolates, you can substitute them with shredded coconut for a similar flavor profile, or simply leave them out altogether.
The spinach is used mainly for its natural green color in the sponge and does not noticeably affect the final taste of the cake.
For a more intense green shade, you can also add a small amount of green food coloring, just as I did.
- Start by thoroughly washing the spinach and drying it well. Transfer it to a blender together with the milk and oil, then blend until you obtain a smooth, homogeneous mixture, similar to a green smoothie.
If you prefer a more intense green shade, you can also add a very small amount of green food coloring. - Separate the eggs. Beat the egg whites with the sugar until stiff peaks form and the mixture becomes light and glossy.
In a separate bowl, mix the egg yolks with the vanilla, then add the spinach mixture and combine until smooth and well incorporated. - Gradually pour the spinach-yolk mixture over the whipped egg whites, continuing to mix gently until fully incorporated.
Sift in the flour together with the baking powder and salt, then fold everything in using wide, gentle movements to keep as much air in the batter as possible. - Pour the batter into a large baking tray (about 30×40 cm) lined with parchment paper and spread it evenly. Bake at 180°C (356°F) for 12–15 minutes.
Once baked, immediately turn the sponge out onto a clean sheet of parchment paper or a kitchen towel. Carefully peel off the baking paper used during baking, then cover the sponge to keep it soft and flexible. - Whip the heavy cream together with the cream cheese and powdered sugar until smooth and fluffy.
Add the lemon zest and vanilla, then gently fold in the finely chopped Raffaello chocolates, mixing just until evenly distributed. - After the sponge has completely cooled, spread a thin layer of raspberry jam with champagne and vanilla (Savor) or any other jam of your choice, then add the cream.
- Cut the sponge into strips of approximately 6–7 cm in width. Roll the first strip into a tight spiral, like a snail, then continue adding the next strips around it until you form a large spiral cake.
Transfer the cake to a serving plate and refrigerate for at least 4 hours, ideally overnight. - This Green Velvet Spiral Cake is one of those recipes that manages to impress both in appearance and taste. The vibrant green color, naturally obtained from spinach, the smooth Raffaello cream, and the elegant touch of raspberry jam turn every slice into a truly special dessert.
- It is the perfect choice for birthdays, festive gatherings, or simply for moments when you want to prepare something different that catches everyone’s attention from the very first slice.
If you try this recipe, I would be delighted to hear how it turned out for you and what fruit combinations you chose for your own version.
