Description
Indulge in the perfect blend of sweet raspberry and creamy white chocolate with this delightful Raspberry White Chocolate Cake Roll. A light and fluffy cake filled with luscious raspberry jam and decadent white chocolate ganache, this dessert is a show-stopping treat for any occasion.
Ingredients
Scale
Cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup whole milk
Filling:
- 1/4 cup powdered sugar (for dusting towel)
- 1/2 cup raspberry jam or preserves
- 1/2 cup heavy cream
- 4 oz white chocolate, finely chopped
- 1/2 teaspoon vanilla extract
- Fresh raspberries (optional, for garnish)
- Additional white chocolate shavings (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake batter: Beat eggs until pale, add sugar, vanilla, salt, then fold in flour mixture and milk. Pour into pan and bake for 12–14 minutes.
- Roll the cake: Dust a kitchen towel with powdered sugar, flip the cake onto the towel, remove parchment paper, roll it up, and let it cool.
- Make the filling: Heat cream, pour over white chocolate, stir until smooth, add vanilla. Let cool and thicken.
- Assemble the cake: Unroll the cake, spread raspberry jam, then white chocolate ganache. Roll it back up and chill for at least 1 hour.
- Serve: Garnish with raspberries and white chocolate shavings before serving.
Notes
- For easier rolling, make sure to roll the cake while it’s still warm.
- You can substitute raspberry jam with fresh raspberry puree for a tangier flavor.
- Keep refrigerated until ready to serve.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
