Description
This Raspberry White Chocolate Cake Roll combines airy sponge cake, silky white chocolate ganache, and fresh raspberries in a stunning rolled dessert that’s as delicious as it is beautiful.
Ingredients
- Eggs: 5 large
- Granulated Sugar: ¾ cup
- All-Purpose Flour: ¾ cup
- Baking Powder: 1 teaspoon
- Salt: ¼ teaspoon
- Vanilla Extract: 1½ teaspoons
- Butter: 2 tablespoons, melted
- White Chocolate Chips: 1 cup
- Heavy Cream: ½ cup
- Fresh Raspberries: 1 cup
- Powdered Sugar: For dusting
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
- Combine Ingredients: Beat eggs and sugar until thick and pale. Add vanilla, then gently fold in flour, baking powder, and salt. Fold in melted butter.
- Prepare Your Cooking Vessel: Pour batter into prepared pan, spread evenly, and tap to remove air bubbles.
- Assemble the Dish: Bake 10–12 minutes. Invert onto a towel dusted with powdered sugar, remove parchment, and roll up while warm. Cool completely.
- Cook to Perfection: Heat cream until simmering and pour over white chocolate. Let sit, then stir until smooth. Cool to a spreadable consistency.
- Finishing Touches: Unroll cake, spread ganache, top with raspberries, and re-roll. Wrap and chill for 1 hour.
- Serve and Enjoy: Slice with a serrated knife and garnish with powdered sugar and berries.
Notes
- Roll cake while warm to prevent cracks.
- Use parchment paper for easy release.
- Refrigerate before slicing for clean cuts.
- Try adding lemon zest to the batter for a citrus twist.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg