Description
This Raspberry White Chocolate Cake Roll is a delightful dessert featuring a light and fluffy sponge cake rolled with sweet raspberry jam and a luscious white chocolate ganache. Perfectly balanced, it combines the tartness of raspberries with the creamy sweetness of white chocolate, making an elegant and irresistible 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
- 1/4 cup powdered sugar (for dusting towel)
Filling
- 1/2 cup raspberry jam or preserves
- 1/2 cup heavy cream
- 4 oz white chocolate, finely chopped
- 1/2 teaspoon vanilla extract
Garnish (optional)
- Fresh raspberries
- Additional white chocolate shavings
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat eggs and sugar: In a large bowl, use an electric mixer to beat the eggs for about 5 minutes until thick and pale. Gradually add the granulated sugar, beating until fully combined.
- Add flavorings: Stir in vanilla extract and salt for balanced flavor.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour and baking powder to ensure even distribution.
- Combine batter: Gently fold the dry ingredients into the egg mixture until just incorporated to keep the batter airy. Stir in the milk to create a smooth batter.
- Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 12 to 14 minutes, or until the cake springs back when lightly touched.
- Roll the cake: Immediately turn the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper. Roll the cake up in the towel starting from the short side to shape it, and let cool completely to maintain the roll shape.
- Prepare the ganache: Heat heavy cream until just simmering, then pour it over chopped white chocolate. Let sit for 2–3 minutes before stirring until smooth. Stir in vanilla extract and let the ganache cool and thicken slightly.
- Fill and re-roll the cake: Unroll the cooled cake carefully and spread an even layer of raspberry jam over it. Follow with the white chocolate ganache. Roll the cake back up without the towel, placing it seam side down on a platter.
- Chill and garnish: Refrigerate the cake roll for at least 1 hour to set. Before serving, garnish with fresh raspberries and additional white chocolate shavings if desired.
Notes
- For easier rolling, roll the cake while it is still warm to prevent cracking.
- Substitute raspberry jam with fresh raspberry puree for a tangier and fresher flavor.
- Keep the cake refrigerated until ready to serve to maintain freshness and ganache texture.
