Raspberry White Chocolate Cake Roll Recipe
This Raspberry White Chocolate Cake Roll is a delightful and elegant dessert featuring a light, fluffy sponge cake rolled with a luscious white chocolate and fresh raspberry filling. The cake is soft and golden, complemented perfectly by the sweet-tart raspberry flavor and creamy white chocolate filling, making it ideal for special occasions or a refined afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Filling
- 1 cup fresh raspberries, crushed
- 1 cup white chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it to prevent sticking and ensure easy removal of the cake.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning in the batter.
- Beat eggs and sugar: In a separate large bowl, beat the eggs and granulated sugar together until the mixture is pale and thick, which incorporates air for a light sponge texture. Then gently fold in the dry ingredients and vanilla extract without deflating the batter.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 12-15 minutes or until the cake is golden brown and springs back lightly when touched.
- Prepare the filling: While the cake bakes, melt the white chocolate chips in a microwave-safe bowl, heating in short bursts and stirring until smooth. Whip the heavy cream until soft peaks form, then gently fold in the melted white chocolate and crushed fresh raspberries to create a fluffy, creamy filling.
- Roll the cake: Once baked, remove the cake from the oven and carefully invert it onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper. Roll the cake up gently while warm, with the towel inside, and let it cool completely in this rolled shape to avoid cracking.
- Fill and chill: After the cake is completely cool, unroll it carefully. Spread the raspberry and white chocolate filling evenly over the surface. Roll the cake back up tightly, this time without the towel, wrap it in plastic wrap, and refrigerate for at least one hour to set and enhance the flavors before serving.
Notes
- Ensure to roll the cake while it is warm to prevent cracking.
- Parchment paper and a powdered sugar-dusted towel are essential to prevent sticking during the rolling process.
- The filling can be adjusted for sweetness by varying the amount of white chocolate or raspberries.
- For a decorative touch, dust the finished roll with powdered sugar or drizzle extra melted white chocolate.
- Store the cake roll wrapped in plastic in the refrigerator for up to 3 days for optimal freshness.
Keywords: Raspberry cake roll, white chocolate dessert, sponge cake roll, berry cake roll, white chocolate raspberry filling
