Raspberry White Chocolate Cake Roll
A delightful dessert that marries the tartness of fresh raspberries with creamy white chocolate, perfect for special occasions or everyday indulgence.
Ingredients
For the Cake
- 4 large large eggs Fresh, cage-free, and fluffy – these form the base of our cake, providing structure and richness.
- 3/4 cup granulated sugar Sweet and sparkling, this sugar sweetens the cake and helps create a fluffy texture.
- 1 cup all-purpose flour Soft and tender, it gives the cake its delicate crumb.
- 1 teaspoon baking powder This leavening agent adds lightness and volume.
- 1/4 teaspoon salt A pinch of balance; it enhances sweetness and flavor.
- 2 tablespoons milk Adds moisture.
- 1 teaspoon vanilla extract Infuses the cake with inviting flavor.
- 1/4 cup unsweetened cocoa powder Adds a chocolatey depth.
For the Filling
- 1 cup white chocolate chips Melt beautifully into the filling.
- 1/2 cup heavy cream Helps create a velvety filling.
- 1 cup fresh raspberries Offers a burst of flavor and color.
For the Frosting
- 1 cup butter, softened Essential for the frosting.
- 2 cups powdered sugar Gives the frosting a light texture.
- 1/2 cup raspberry puree Adds a fresh raspberry flavor to the frosting.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, whisk together the eggs and granulated sugar until light and fluffy.
- Sift in the flour, baking powder, salt, and cocoa powder. Gently fold until just combined.
- Stir in the milk and vanilla extract until smooth.
- Spread the batter evenly in the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
- Turn the cake out onto a powdered sugar-dusted towel and roll it up from the short end. Let it cool completely.
Prepare the Filling
- Melt the white chocolate with heavy cream in a double boiler until smooth, then let cool.
- Unroll the cooled cake and spread the chocolate mixture evenly. Sprinkle fresh raspberries on top.
- Roll the cake back up carefully, ensuring the filling is secured inside.
Frost the Cake
- Beat the softened butter until creamy in a mixing bowl.
- Gradually add powdered sugar, then raspberry puree and remaining vanilla extract. Beat until fluffy.
- Frost the outside of the rolled cake with the raspberry buttercream and add extra raspberries for garnish.
Notes
Ensure room temperature ingredients for better mixing. Sift dry ingredients to eliminate lumps. Don’t overmix; gently fold to maintain airy texture.