This delightful cake roll is a stunning dessert that combines fluffy cake, creamy white chocolate filling, and tart raspberries. It’s perfect for any occasion and sure to impress your guests!
Ingredients:
- Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Filling:
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1 cup fresh raspberries, plus extra for garnish
- 1/4 cup raspberry jam
- Topping:
- 1/2 cup white chocolate, melted
- Fresh raspberries
- Chocolate shavings
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- Line a 10×15 inch jelly roll pan with parchment paper.
- Beat egg yolks with 1/2 cup sugar until thick and pale.
- Mix in vanilla extract.
- In another bowl, whisk egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar until stiff peaks form.
- Gently fold the egg whites into the yolk mixture.
- Sift the flour, baking powder, and salt together. Fold the dry ingredients into the wet ingredients until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Roll the Cake:
- Carefully turn the cake out onto a clean kitchen towel dusted with powdered sugar.
- Gently peel off the parchment paper.
- With the help of the towel, starting from the short end, carefully roll the cake up tightly.
- Let the cake cool completely on a wire rack.
- Prepare the Filling:
- In a saucepan over low heat, melt the white chocolate chips with the heavy cream.
- Stir constantly until smooth. Let the mixture cool slightly.
- Assemble the Cake Roll:
- Unroll the cooled cake carefully.
- Spread the raspberry jam evenly over the cake surface.
- Top with the cooled white chocolate mixture.
- Scatter the fresh raspberries over the chocolate filling.
- Using the towel as an aid again, carefully re-roll the cake without the towel this time.
- Decorate and Serve:
- Drizzle the melted white chocolate over the top of the cake roll.
- Garnish with fresh raspberries and chocolate shavings.
- Chill the cake roll in the refrigerator for at least 1 hour before slicing and serving.
Prep Time: 30 minutes
Cook Time: 15 minutes Total Time: 1 hour 45 minutes Servings: 10 Calories: 320 per slice (estimated)
Tips:
- For a richer flavor, use full-fat cream cheese instead of raspberry jam in the filling.
- If you don’t have fresh raspberries, you can use frozen raspberries, but thaw them first and pat them dry with a paper towel to remove excess moisture.
- You can toast the chocolate shavings for a deeper flavor.
Enjoy this delicious Raspberry White Chocolate Cake Roll!
