Description
This Raspberry White Chocolate Cake Roll combines a light, airy sponge cake with a luscious white chocolate filling and a tangy raspberry jam. It’s the perfect dessert to impress at any occasion, offering a balance of sweetness and freshness with every bite.
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
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper and set aside.
- In a medium bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add half of the sugar (50g) and beat until stiff peaks form.
- In a separate bowl, beat the egg yolks with the remaining sugar and vanilla extract until light and fluffy.
- Gently fold the egg yolk mixture into the egg whites. Sift the flour and salt over the mixture and gently fold until combined.
- Spread the batter evenly onto the prepared baking sheet. Bake for 12-15 minutes, or until lightly golden and the cake springs back when touched.
- Remove the cake from the oven and allow it to cool slightly. While it’s cooling, prepare the filling.
- For the filling, whisk the heavy whipping cream and powdered sugar until stiff peaks form. Gently fold in the melted white chocolate and raspberry jam.
- Once the cake has cooled, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Spread the raspberry white chocolate filling evenly over the cake. Carefully roll the cake up using the towel to help.
- Place the cake roll seam-side down on a serving platter. Garnish with fresh raspberries, white chocolate shavings, and a dusting of powdered sugar.
Notes
- Be gentle when folding the egg whites and flour into the mixture to maintain the sponge’s light texture.
- You can use store-bought or homemade raspberry jam.
- If you prefer a stronger raspberry flavor, feel free to add more jam to the filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American