Print

Raspberry White Chocolate Cake Roll

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale

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.

Find it online: https://ukfinda.com/raspberry-white-chocolate-cake-roll/