Why You’ll Love This Recipe
- Light and Fluffy Texture: The airy sponge cake rolls easily without cracking.
- Rich and Creamy Filling: The white chocolate and heavy cream create a smooth, decadent contrast to the tart raspberries.
- Beautiful Presentation: This cake roll is visually stunning and makes an impressive dessert.
Ingredients
For the Cake:
- 4 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Filling:
- 1 cup white chocolate chips
- ½ cup heavy cream
- 1 cup fresh raspberries, plus extra for garnish
- ¼ cup raspberry jam
For the Topping:
- ½ cup white chocolate, melted
- Fresh raspberries
- Chocolate shavings
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Cake:
- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, beat egg yolks with ½ cup sugar until thick and pale. Mix in vanilla.
- In another bowl, whisk egg whites to soft peaks. Gradually add ¼ cup sugar, beating until stiff peaks form.
- Gently fold egg whites into the yolk mixture.
- Sift in flour, baking powder, and salt; fold gently until just combined.
- Spread batter evenly in the prepared pan.
- Bake for 12-15 minutes, or until the cake springs back when touched.
2. Cool and Roll:
- Turn the cake onto a clean kitchen towel dusted with powdered sugar.
- Peel off the parchment paper, then roll the cake (with the towel) from the short end.
- Let it cool completely on a wire rack.
3. Prepare the Filling:
- Melt the white chocolate chips with heavy cream in a microwave or double boiler. Stir until smooth and let cool slightly.
- Unroll the cake and spread evenly with raspberry jam, then the white chocolate mixture.
- Sprinkle fresh raspberries over the filling.
- Re-roll the cake (without the towel) and place seam-side down.
4. Decorate:
- Drizzle melted white chocolate over the top.
- Garnish with fresh raspberries and chocolate shavings.
- Chill for at least 1 hour before slicing and serving.
Servings and Timing
- Servings: 10 slices
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 45 minutes
- Calories: 320 per slice
Variations
- Dark Chocolate Twist: Use dark chocolate instead of white chocolate for a richer flavor.
- Berry Mix: Replace raspberries with a mix of strawberries or blueberries.
- Lemon Zest Addition: Add 1 teaspoon of lemon zest to the batter for a citrusy touch.
Storage/Reheating
- Storage: Store the cake roll in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Thaw in the fridge before serving.
FAQs
Can I make this cake roll ahead of time?
Yes! Prepare and refrigerate the roll up to 24 hours in advance.
Why did my cake crack when rolling?
If the cake cooled too much before rolling, it may crack. Roll it while still warm to prevent breaking.
Can I use frozen raspberries?
Yes, but thaw and drain them well to avoid excess moisture in the filling.
How do I get a clean slice when cutting?
Use a sharp serrated knife and wipe it clean between slices for neat cuts.
Conclusion
This Raspberry White Chocolate Cake Roll is a stunning dessert with a perfect balance of sweetness and tartness. With its soft sponge, creamy filling, and fresh berries, it’s an elegant treat for any occasion
