Description
A delightful raspberry white chocolate cake roll that brings together the flavors of sweet raspberries and creamy white chocolate, perfect for any occasion.
Ingredients
Scale
- 4 large eggs, separated
- 100 g (1/2 cup) granulated sugar, divided
- 1 tsp vanilla extract
- 70 g (1/2 cup) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 150 g (1/2 cup) raspberry jam
- 120 g (1/2 cup) white chocolate, melted
- 200 ml (3/4 cup) heavy whipping cream
- 2 tbsp powdered sugar
- Fresh raspberries (for garnish)
- White chocolate shavings (for garnish)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk the egg yolks with half of the sugar (50 g) until pale and creamy. Add the vanilla extract and mix well.
- In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining sugar (50 g) and beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
- Sift the flour and salt over the mixture, folding gently until just combined.
- Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when touched lightly.
- While the cake is baking, place a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Roll the cake tightly (with the towel) starting from the short end. Let it cool completely while rolled.
- Melt the white chocolate and let it cool slightly.
- In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the melted white chocolate.
- Unroll the cooled cake carefully. Spread a thin layer of raspberry jam over the surface, leaving a small border around the edges.
- Spread the white chocolate cream evenly over the jam.
- Re-roll the cake (without the towel), ensuring it’s tight but not too firm to avoid squeezing out the filling.
- Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, dust the top with powdered sugar, decorate with fresh raspberries and white chocolate shavings.
Notes
- Ensure the cake is completely cool before unrolling to prevent cracking.
- Use high-quality white chocolate for the best flavor.
- Feel free to adjust the amount of raspberry jam according to your taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg