Dreamy Raspberry White Chocolate Cake Roll Recipe for Bakers

Swirling raspberry white chocolate cake roll magic in your kitchen, creating a dessert that dances between delicate and decadent.

Sweet raspberry ribbons intertwine with creamy white chocolate in this elegant pastry.

Each slice promises a symphony of flavors that whispers pure indulgence.

Soft cake layers promise a sensational texture that melts beautifully on your tongue.

Home bakers will adore how surprisingly simple this impressive dessert becomes with careful steps.

Professional techniques merge with straightforward ingredients to craft something extraordinary.

You can transform ordinary ingredients into a spectacular centerpiece that sparks conversation and delights every palate.

One bite promises to transport you to a world of culinary elegance.

What Makes Raspberry White Chocolate Cake Roll So Good

• Capture Delicate Raspberry Elegance: This cake roll bursts with vibrant raspberry flavors beautifully complemented by creamy white chocolate, creating a sophisticated dessert that feels like a gourmet French pastry.
• Master Easy Rolling Technique: The recipe offers a foolproof method for creating a perfectly rolled cake, making it accessible for bakers of all skill levels without requiring professional pastry training.
• Indulge in Luxurious Texture Combination: Soft, spongy cake meets silky white chocolate cream and tangy raspberry jam, delivering a multi-layered sensory experience that melts in your mouth with each delightful bite.
• Quick Impressive Dessert Solution: This cake roll takes less than an hour to prepare, looks stunning when served, and can be made ahead of time, making it ideal for dinner parties, special occasions, or weekend treat surprises.

Everything You’ll Need For Raspberry White Chocolate Cake Roll

• Eggs, Sugar: The foundation of the light, airy cake texture. Large, fresh eggs at room temperature work best.
• Vanilla Extract: Adds warm, sweet flavor depth. Pure vanilla provides the richest taste.
• Flour, Salt: Provides structure and balances sweetness. All-purpose flour recommended.
• Cream of Tartar: Stabilizes egg whites for perfect meringue. Essential for cake's light texture.

• White Chocolate, Heavy Cream, Powdered Sugar: Creates a rich, smooth filling. Use high-quality white chocolate for best flavor.
• Raspberry Jam: Adds bright, fruity contrast to sweet cream. Seedless jam recommended for smooth texture.

• Fresh Raspberries, Powdered Sugar, White Chocolate Shavings: Provides beautiful finishing touch and extra flavor. Choose ripe, bright red raspberries for best appearance.

How To Make Raspberry White Chocolate Cake Roll

Step 1: Create Fluffy Cake Base

Grab your mixing bowls and let’s make magic! Preheat the oven to 350°F. Line a jelly roll pan with parchment paper, letting it hang over the edges.

Separate egg yolks and whites into different bowls. Whisk egg yolks with sugar until they turn creamy and pale. Add a splash of vanilla for extra flavor.

In another bowl, beat egg whites with cream of tartar until soft, puffy clouds form. Gradually add remaining sugar and whip until stiff peaks stand tall.

Gently fold egg whites into yolk mixture – be super careful not to deflate those beautiful air bubbles! Sift flour and salt over the batter, folding delicately until just combined.

Spread the batter evenly in the pan and pop it in the oven. Bake for 10-12 minutes until the cake bounces back when touched.

Step 2: Roll Warm Cake

Sprinkle a clean kitchen towel with powdered sugar. The moment the cake comes out of the oven, flip it onto the towel. Peel off the parchment paper carefully.

Starting from the short end, roll the cake with the towel inside. This helps create that perfect spiral shape. Let it cool completely while rolled up.

Step 3: Whip Dreamy White Chocolate Cream

Melt white chocolate and let it cool slightly.

In a mixing bowl, whip heavy cream with powdered sugar until it forms gorgeous, stiff peaks.

Fold the melted white chocolate into the cream gently, creating a luxurious filling.

Step 4: Build Your Cake Roll

Carefully unroll the cooled cake. Spread a thin layer of raspberry jam, leaving a small border around the edges.

Evenly spread the white chocolate cream over the jam.

Re-roll the cake without the towel, making sure it’s snug but not too tight.

Step 5: Chill and Decorate

Wrap the cake roll in plastic wrap and refrigerate for at least an hour to set.

Before serving, dust with powdered sugar. Garnish with fresh raspberries and white chocolate shavings.

Slice, serve, and watch everyone’s eyes light up with delight!

Tips For The Best Raspberry White Chocolate Cake Roll

• Preserve Cake Texture: Roll the warm cake immediately after baking to prevent cracking and maintain its soft, flexible structure.
• Control Filling Spread: Leave a small border when applying jam and cream to prevent overflow and ensure neat, clean slices.
• Whip Cream Perfectly: Beat heavy cream just until stiff peaks form to avoid overwhipping, which can make the filling grainy or butter-like.
• Chill for Clean Cuts: Refrigerate the cake roll for at least an hour to help it set, making it easier to slice and serving a more defined presentation.
• Customize Dietary Needs: Swap white chocolate for dairy-free alternatives and use gluten-free flour to accommodate different dietary restrictions while maintaining the cake's delicate texture.

How To Store Raspberry White Chocolate Cake Roll

• Refrigerate: Store the cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Place it in an airtight container to maintain freshness and prevent absorbing other food odors.
• Freeze: Wrap the cake roll securely in plastic wrap, then in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving to preserve its delicate texture.
• Slice Before Serving: Cut cold slices with a sharp, clean knife for neat, precise portions. Wipe the knife between cuts to ensure clean edges and beautiful presentation.
• Room Temperature: Let chilled slices sit at room temperature for 10-15 minutes before serving to soften the cream filling and enhance the cake's flavors.

Great Matches For Raspberry White Chocolate Cake Roll

• Elevate Flavor with Wine Pairing: A crisp, slightly sweet Moscato d'Asti perfectly complements the delicate white chocolate and raspberry flavors, cutting through the richness while enhancing the cake's sweet profile.
• Boost Dessert Experience with Complementary Beverage: Serve a light raspberry-infused iced tea alongside the cake roll, creating a refreshing contrast that highlights the fruity and creamy elements of the dessert.
• Match Texture with Crunchy Side: Accompany the smooth cake roll with candied almond slivers or toasted hazelnut brittle, adding a delightful textural crunch that balances the cake's soft, creamy interior.
• Enhance Presentation with Garnish Companions: Create a stunning platter by adding fresh mint leaves, a small scoop of vanilla bean gelato, and a drizzle of raspberry coulis to elevate the visual and taste experience of the cake roll.

New Ideas For Raspberry White Chocolate Cake Roll

• Berry Blitz: Swap raspberries for a mixed berry medley, incorporating strawberries, blueberries, and blackberries for a vibrant, colorful cake roll with complex fruity notes.
• Tropical Paradise: Replace raspberry jam with passion fruit or mango puree, adding a sunny, exotic flavor profile that complements the creamy white chocolate filling.
• Nutty Sensation: Incorporate finely chopped toasted almonds or pistachios into the cake batter and sprinkle crushed nuts over the filling for extra crunch and depth of flavor.
• Chocolate Lover's Dream: Substitute white chocolate cream with a rich dark chocolate ganache and add a layer of chocolate hazelnut spread for an indulgent, decadent version of the original recipe.

All About Raspberry White Chocolate Cake Roll

• Can I make this cake roll ahead of time?

Absolutely! You can prepare the cake roll a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. This actually helps the flavors meld together and makes the texture even more delicious.

• What if I don't have a jelly roll pan?

No worries! You can use a similar-sized baking sheet with raised edges. Just make sure to line it with parchment paper and watch the baking time carefully, as different pans might slightly change the baking duration.

• Is this cake roll difficult to make for beginners?

While it looks fancy, this recipe is totally doable for home bakers with basic skills. The key is to be gentle when folding the egg whites and carefully rolling the cake while it’s warm. Take your time and don’t stress – practice makes perfect!

• Can I substitute the white chocolate cream?

If white chocolate isn’t your thing, you can replace it with vanilla or mascarpone cream. Just keep the whipping technique similar to ensure a light, fluffy filling that complements the delicate cake texture.

Raspberry White Chocolate Cake Roll Recipe

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4.7 from 26 reviews

• Total Time: 1 hour 32 minutes
• Yield: 8 1x

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Description

Silky raspberry white chocolate cake roll brings European pastry elegance to classic dessert lovers. Delicate layers of sweet raspberry filling and creamy white chocolate create an irresistible treat you can’t wait to slice and savor.

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Ingredients

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Cake Base Ingredients:

• 4 large eggs, separated
• 100 g (½ cup) granulated sugar
• 70 g (½ cup) all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar

Filling Ingredients:

• 200 ml (¾ cup) heavy whipping cream
• 150 g (½ cup) raspberry jam
• 120 g (½ cup) white chocolate, melted
• 2 tablespoons powdered sugar

Garnish Ingredients:

• Fresh raspberries
• White chocolate shavings
• Powdered sugar

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Instructions

1. Craft a delicate sponge foundation by whisking egg yolks with sugar until creamy and pale. Incorporate vanilla extract for subtle depth and fragrance.
2. Separately whip egg whites with cream of tartar, gradually integrating remaining sugar until achieving glossy, voluminous peaks that hold their shape elegantly.
3. Delicately incorporate whipped egg whites into yolk mixture using gentle folding techniques, preserving the airiness of the batter. Sift flour and salt, folding minimally to maintain the cake’s light texture.
4. Transfer batter to parchment-lined jelly roll pan, spreading evenly to ensure uniform thickness. Bake until surface springs back when lightly touched, indicating perfect sponge consistency.
5. Immediately after baking, invert hot cake onto sugar-dusted kitchen towel. Carefully remove parchment paper and roll cake with towel, allowing it to cool completely in a cylindrical shape.
6. Melt white chocolate, allowing it to cool slightly to prevent cream separation. Whip heavy cream with powdered sugar until forming sturdy, glossy peaks.
7. Gently fold melted white chocolate into whipped cream, creating a luxurious, smooth filling with subtle sweetness.
8. Unroll cooled cake with precision, spreading a thin layer of raspberry jam across the surface, leaving small margins to prevent filling overflow.
9. Evenly distribute white chocolate cream over jam, ensuring consistent coverage and balanced flavor profile.
10. Carefully re-roll cake without towel, maintaining gentle tension to secure filling without excessive compression.
11. Wrap cake roll in plastic wrap and refrigerate, allowing flavors to meld and structure to set for minimum one hour.
12. Before serving, dust with powdered sugar, garnish with fresh raspberries and delicate white chocolate shavings for an elegant presentation.

Notes

• Choose room temperature eggs for better volume and smoother cake texture when whipping egg whites.
• Use a light touch when folding ingredients to maintain the airiness of the cake batter, preventing a dense final product.
• Dust the kitchen towel generously with powdered sugar to prevent the cake from sticking during the initial rolling process.
• Ensure white chocolate is slightly cooled before mixing with whipped cream to prevent separation and maintain a smooth filling consistency.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or almond flour, adding a pinch of xanthan gum for structure.
• Adjust the sweetness by using less powdered sugar in the filling or choosing a less sweet raspberry jam for balance.
• Make ahead and freeze the cake roll wrapped tightly in plastic wrap for up to 2 weeks, allowing for convenient dessert preparation.
• Experiment with alternative fillings like mascarpone cream or add fresh mint leaves for an unexpected flavor twist.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 22 g
• Sodium: 80 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 90 mg