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.
Ingredients
Scale
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
Instructions
- Craft a delicate sponge foundation by whisking egg yolks with sugar until creamy and pale. Incorporate vanilla extract for subtle depth and fragrance.
- Separately whip egg whites with cream of tartar, gradually integrating remaining sugar until achieving glossy, voluminous peaks that hold their shape elegantly.
- 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.
- 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.
- 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.
- Melt white chocolate, allowing it to cool slightly to prevent cream separation. Whip heavy cream with powdered sugar until forming sturdy, glossy peaks.
- Gently fold melted white chocolate into whipped cream, creating a luxurious, smooth filling with subtle sweetness.
- Unroll cooled cake with precision, spreading a thin layer of raspberry jam across the surface, leaving small margins to prevent filling overflow.
- Evenly distribute white chocolate cream over jam, ensuring consistent coverage and balanced flavor profile.
- Carefully re-roll cake without towel, maintaining gentle tension to secure filling without excessive compression.
- Wrap cake roll in plastic wrap and refrigerate, allowing flavors to meld and structure to set for minimum one hour.
- 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