Description
This Raspberry White Chocolate Cake Roll is a delightful dessert featuring a light, fluffy sponge cake rolled with sweet raspberry jam, fresh raspberries, and a luscious whipped white chocolate cream filling. Perfectly balanced with fruity tartness and creamy sweetness, this elegant and visually impressive cake is ideal for special occasions or whenever you want to treat yourself.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Powdered sugar for dusting
Filling
- 1/2 cup raspberry jam or preserves
- 1/2 cup fresh raspberries
- 3/4 cup heavy cream
- 4 oz white chocolate, chopped
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Beat Eggs and Sugar: In a large bowl, beat the eggs with an electric mixer for 4–5 minutes until thick and pale, which creates a light and airy batter. Gradually add the sugar while continuing to beat, followed by the vanilla extract and milk, combining thoroughly.
- Combine Batter: Gently fold the dry flour mixture into the wet ingredients just until combined to maintain the batter’s airiness without overmixing.
- Bake the Cake: Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when lightly touched, indicating it’s fully baked but still tender.
- Roll the Cake: While the cake bakes, lay a clean kitchen towel on the counter and dust generously with powdered sugar. When the cake is done, immediately invert it onto the towel, peel off the parchment paper, and starting from the short end, roll the cake up with the towel. Let it cool completely rolled to hold its shape.
- Prepare White Chocolate Filling: Heat the heavy cream until steaming but not boiling, then pour it over the chopped white chocolate. Let sit for 2 minutes to soften the chocolate, then stir until smooth. Chill the mixture for 30 minutes, then beat until light and fluffy. Fold in almond extract if using for added flavor.
- Assemble the Cake Roll: Once the cake is cool, carefully unroll it and spread the raspberry jam evenly over the surface. Spread the white chocolate whipped filling over the jam, then sprinkle with fresh raspberries evenly.
- Roll and Chill: Gently re-roll the cake without the towel and place it seam-side down on a serving platter. Dust the top with powdered sugar and chill in the refrigerator for at least 1 hour before slicing to set the filling and enhance flavors.
Notes
- Using seedless raspberry jam will give a smoother texture to the filling.
- The cake roll can be made a day ahead and stored tightly covered in the refrigerator to improve flavor melding and ease of slicing.
- For extra decoration, drizzle the cake with melted white chocolate or garnish with additional fresh raspberries.
