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Raspberry White Chocolate Cake Roll Recipe

Raspberry White Chocolate Cake Roll Recipe
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★★★★★

5.1 from 6 reviews

Indulge in the delightful combination of sweet raspberries and creamy white chocolate with this Raspberry White Chocolate Cake Roll. A light and airy sponge cake filled with raspberry jam and white chocolate cream, this elegant dessert is perfect for any occasion.

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

  1. Prepare the Cake: Preheat oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper. Whisk egg yolks with half of the sugar until creamy. Beat egg whites with cream of tartar and remaining sugar. Fold egg whites into yolk mixture. Sift in flour and salt, fold gently. Bake for 10-12 minutes.
  2. Roll the Cake: Dust a kitchen towel with powdered sugar. Invert baked cake onto towel, peel off parchment paper. Roll cake with towel and let cool.
  3. Prepare the Filling: Melt white chocolate and let cool. Whip heavy cream and powdered sugar until stiff peaks form. Fold in melted white chocolate.
  4. Assemble the Cake Roll: Unroll cooled cake, spread raspberry jam, then white chocolate cream. Re-roll cake without towel.
  5. Chill and Garnish: Wrap cake roll in plastic wrap, refrigerate for 1 hour. Dust with powdered sugar, garnish with raspberries and white chocolate shavings before serving.

Nutrition

Keywords: Raspberry White Chocolate Cake Roll, Cake Roll Recipe, Dessert Recipe, Raspberry Cake, White Chocolate Dessert

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