The raspberry white chocolate cake roll is an elegant and luscious dessert that’s as beautiful as it is delicious. Featuring a light and fluffy sponge cake filled with sweet raspberry preserves and creamy white chocolate filling, this roll is perfect for special occasions or whenever you want to impress your guests.
Why You’ll Love This Recipe
- Visually stunning: A spiral of raspberry and white chocolate filling makes for a beautiful presentation.
- Delightfully balanced: Combines the tartness of raspberries with the sweetness of white chocolate.
- Light and airy texture: The sponge cake is soft, tender, and rolls perfectly.
- Customizable: Add fresh fruit or change up the filling for endless possibilities.
- Make-ahead friendly: Prepare in advance and serve when ready.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sponge cake:
- All-purpose flour
- Granulated sugar
- Eggs
- Baking powder
- Vanilla extract
- Salt
For the filling:
- White chocolate chips or white chocolate bar
- Heavy cream
- Raspberry preserves
- Powdered sugar (for garnish)
- Fresh raspberries (optional, for garnish)
Directions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Make the sponge cake batter: In a mixing bowl, beat eggs and sugar until thick and pale. Add vanilla extract. Sift in flour, baking powder, and salt, folding gently until combined.
- Bake the cake: Pour the batter evenly into the prepared pan and spread it out. Bake for 10–12 minutes, or until the top is golden and springs back when touched.
- Roll the cake: While the cake is still warm, carefully turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Roll the cake gently (with the towel) into a spiral and let it cool completely.
- Prepare the filling: Heat heavy cream in a small saucepan until just simmering. Pour it over white chocolate in a heatproof bowl and stir until smooth. Let the mixture cool until it thickens slightly.
- Assemble the cake roll: Unroll the cooled cake and spread raspberry preserves evenly over the surface. Spread the white chocolate filling over the preserves, then carefully roll the cake back up.
- Chill: Wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours, or until set.
- Garnish and serve: Dust with powdered sugar and garnish with fresh raspberries before slicing and serving.
Servings and Timing
- Servings: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 32 minutes
Variations
- Dark Chocolate Option: Swap white chocolate for dark or semi-sweet chocolate for a deeper flavor.
- Berry Medley: Use a mix of strawberry, blueberry, or blackberry preserves for a different fruit flavor.
- Citrus Twist: Add orange or lemon zest to the sponge cake batter for a fresh citrus note.
- Nutty Delight: Sprinkle finely chopped almonds or pistachios inside the filling or on top for added crunch.
- Gluten-Free Option: Use gluten-free flour to make this dessert suitable for gluten-sensitive guests.
Storage/Reheating
- Storage: Store the cake roll in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the roll tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
Can I make this recipe ahead of time?
Yes, it’s an excellent make-ahead dessert. Prepare it a day in advance and keep it refrigerated until ready to serve.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and allowing it to cool in the rolled shape helps prevent cracks.
Can I use fresh raspberries in the filling?
Yes, you can add fresh raspberries to the white chocolate filling for extra texture and flavor.
Can I substitute the raspberry preserves?
Yes, strawberry, apricot, or blueberry preserves work well as alternatives.
How do I ensure the sponge cake is light and fluffy?
Whip the eggs and sugar thoroughly until the mixture is pale and airy. Fold the dry ingredients gently to maintain volume.
Can I use a different size pan?
A 9×13-inch pan can work, but the cake will be slightly thicker, so adjust the baking time as needed.
Do I need to refrigerate leftovers?
Yes, because of the cream-based filling, leftovers should be stored in the refrigerator.
Can I use whipped cream instead of white chocolate?
Yes, stabilized whipped cream can be used for a lighter filling.
What’s the best way to slice the roll cleanly?
Use a sharp serrated knife, wiping it clean between cuts for neat slices.
Can I add chocolate drizzle on top?
Absolutely! Drizzle melted white or dark chocolate over the roll for an extra decorative touch.
Conclusion
The raspberry white chocolate cake roll is a delightful dessert that’s both stunning and simple to prepare. Its light sponge cake, rich white chocolate filling, and fruity raspberry layers make it the perfect treat for any occasion. Give this recipe a try and impress your friends and family with a dessert that looks as good as it tastes!
PrintRaspberry White Chocolate Cake Roll
A light and fluffy cake roll filled with tangy raspberry jam and creamy white chocolate filling. This stunning dessert is perfect for celebrations, tea parties, or whenever you want to impress your guests with something elegant yet delicious.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
Ingredients
For the Sponge Cake:
- 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
For the Filling:
- 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
For Garnish:
- Fresh raspberries
- White chocolate shavings
- Powdered sugar
Instructions
- Prepare the Cake:
- 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.
- Roll the Cake:
- 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.
- Prepare the Filling:
- 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.
- Assemble the Cake Roll:
- 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.
- Chill and Garnish:
- 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
- For easier rolling, don’t overbake the cake to ensure it stays pliable.
- You can replace raspberry jam with fresh raspberry puree for a more natural flavor.
- Store the cake roll in the refrigerator for up to 2 days.