Description
Raspberry white chocolate cake roll brings pure delight to your dessert table with its elegant swirl of sweet cream and tangy berries. Rolled perfection waits for you, ready to impress family and friends with minimal effort and maximum flavor.
Ingredients
Scale
Primary Ingredients:
- 4 large eggs, separated
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ½ cup raspberry jam
- ½ cup white chocolate, melted
- ¾ cup heavy whipping cream
Supporting Ingredients:
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- 2 tablespoons powdered sugar
Garnish Ingredients:
- Fresh raspberries
- White chocolate shavings
- Powdered sugar
Instructions
- Heat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, creating extra edges for easy cake removal.
- Whisk egg yolks with 50 g sugar until pale and creamy. Blend in vanilla extract thoroughly.
- Separately, beat egg whites and cream of tartar until soft peaks develop. Gradually incorporate remaining 50 g sugar until stiff peaks form.
- Fold egg whites into yolk mixture carefully, maintaining maximum volume by adding whites in three gentle increments.
- Delicately sift flour and salt over the batter. Fold minimally until ingredients are just integrated.
- Distribute batter evenly across prepared pan. Bake exactly 10-12 minutes until cake surface springs back when gently touched.
- Prepare a clean kitchen towel by generously dusting with powdered sugar on a flat surface.
- Immediately transfer hot cake onto sugared towel. Peel parchment paper away with careful precision.
- Tightly roll cake with towel, starting from shorter edge. Allow cake to cool completely while maintaining rolled shape.
- Melt white chocolate and permit slight cooling before proceeding.
- Whip 200 ml heavy cream with 2 tbsp powdered sugar until stiff peaks emerge. Gently incorporate melted white chocolate.
- Carefully unroll cooled cake. Spread 150 g raspberry jam across surface, leaving small border untouched.
- Distribute white chocolate cream evenly over raspberry jam layer.
- Re-roll cake without towel, ensuring tight but gentle roll to prevent filling displacement.
- Wrap cake roll securely in plastic wrap. Refrigerate minimum 1 hour for complete setting.
- Prior to serving, dust roll with powdered sugar. Garnish with fresh raspberries and white chocolate shavings.
Notes
- Fold egg whites super gently to keep the cake light and airy, using a wide spatula and turning the bowl as you mix.
- Use room temperature eggs for maximum volume when whipping whites and easier incorporation into the batter.
- Dust the towel generously with powdered sugar to prevent the warm cake from sticking and tearing when rolling.
- For gluten-free adaptation, replace wheat flour with a cup-for-cup gluten-free flour blend to maintain the delicate texture.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 238 kcal
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg