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Raspberry White Chocolate Cake Roll

Delicious Raspberry White Chocolate Cake Roll
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Indulge in the delightful combination of tart raspberries and sweet white chocolate with this Raspberry White Chocolate Cake Roll. This elegant dessert is perfect for special occasions and is surprisingly easy to make!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 6 ounces white chocolate, melted and cooled
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 cup fresh raspberries

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, extending the paper over the ends of the pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat egg yolks and 1/2 cup granulated sugar until pale and thick. Gradually beat in milk and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In a separate clean, dry bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, beating until stiff, glossy peaks form.
  6. Gently fold the egg whites into the batter in two additions, being careful not to deflate the batter.
  7. Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake is baking, prepare a clean kitchen towel dusted generously with powdered sugar.
  9. As soon as the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
  10. Starting at one short end, roll up the cake and towel together. Let cool completely on a wire rack.
  11. While the cake is cooling, prepare the filling. In a medium bowl, beat heavy cream and powdered sugar until stiff peaks form. Gently fold in the melted white chocolate.
  12. Once the cake is completely cooled, carefully unroll it. Spread the white chocolate cream filling evenly over the cake. Arrange fresh raspberries evenly over the filling.
  13. Gently re-roll the cake. Wrap tightly in plastic wrap and chill for at least 1 hour before serving.
  14. Dust with powdered sugar before slicing and serving.

Notes

For a richer flavor, try adding a tablespoon of raspberry liqueur to the cream filling.

Find it online: https://cubaqueen.com/raspberry-white-chocolate-cake-roll/