Description

Raspberry White Chocolate Cake Roll is a stunning dessert that harmoniously blends the tartness of fresh raspberries with the creamy sweetness of white chocolate. This elegant cake features a light, fluffy sponge wrapped around a luscious filling, making it perfect for celebrations or cozy afternoon teas. Impress your guests with this visually captivating treat that tastes as delightful as it looks!

Ingredients

Scale

1 cup all-purpose flour
1 cup granulated sugar
4 large eggs (room temperature)
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1 cup fresh raspberries
1/2 cup white chocolate chips
1/2 cup heavy cream

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.
In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat eggs and vanilla until frothy; combine both mixtures until smooth.
Pour batter onto the prepared sheet and spread evenly. Bake for 12-15 minutes until golden brown.
Once baked, let cool slightly before flipping onto a powdered sugar-dusted kitchen towel. Roll up the cake tightly in the towel and let cool completely.
For the filling, whip heavy cream to soft peaks. Melt white chocolate chips and fold into whipped cream along with fresh raspberries.
Unroll the cooled cake, spread raspberry puree and white chocolate filling evenly, then roll back up without the towel. Chill in the fridge for at least one hour before slicing.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 28g
Sodium: 150mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 6g
Cholesterol: 80mg

Keywords: - Use room temperature eggs for better texture. - Substitute raspberries with strawberries or blueberries for a different flavor profile. - Store leftovers in an airtight container in the fridge for up to three days.