This Raspberry White Chocolate Cake Roll is a stunning dessert that’s as delicious as it is beautiful. A soft sponge cake is rolled up with a luscious raspberry and white chocolate filling, creating a show-stopping dessert perfect for special occasions or a delightful treat to impress your loved ones.
Why Youโll Love This Recipe
- Elegant yet simple: While it looks fancy, the recipe is straightforward and manageable.
- Balanced flavors: Sweet white chocolate complements the tart raspberries beautifully.
- Light and airy: The sponge cake is tender and light, making it a refreshing dessert option.
- Perfect for any occasion: This cake roll is ideal for celebrations, tea parties, or a simple dessert to share.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Eggs
- Granulated sugar
- Vanilla extract
- Salt
For the Filling:
- Heavy cream
- White chocolate, melted
- Fresh raspberries
- Powdered sugar
- Cream cheese
For Decoration:
- Powdered sugar (for dusting)
- Additional raspberries or white chocolate shavings (optional)
Directions
- Prepare the Sponge Cake: Preheat your oven to 350ยฐF (175ยฐC). Line a jelly roll pan with parchment paper and grease it lightly. Whisk eggs and sugar together until pale and fluffy. Gently fold in the flour, baking powder, vanilla, and salt. Spread the batter evenly in the prepared pan and bake until just set.
- Roll the Cake: While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up with the towel. Let it cool completely.
- Make the Filling: Whip the heavy cream until soft peaks form. Fold in the melted white chocolate and beat until smooth. Gently mix in cream cheese, powdered sugar, and mashed raspberries until well combined.
- Assemble the Cake Roll: Unroll the cooled cake and spread the raspberry white chocolate filling evenly over the surface. Carefully roll the cake back up without the towel, ensuring a tight roll.
- Decorate: Dust the cake roll with powdered sugar and garnish with raspberries or white chocolate shavings if desired. Refrigerate for at least 1 hour before serving.
Servings and Timing
- Servings: 10 slices
- Prep time: 30 minutes
- Cook time: 12 minutes
- Cooling time: 1 hour
Variations
- Fruit Swap: Substitute raspberries with strawberries, blueberries, or blackberries for a different flavor profile.
- Chocolate Twist: Add cocoa powder to the sponge batter for a chocolate version of this roll.
- Nutty Crunch: Sprinkle chopped nuts like almonds or pistachios in the filling for a crunchy texture.
Storage/Reheating
- Storage: Store the cake roll in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the cake roll tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
- Reheating: This dessert is best enjoyed cold and doesnโt require reheating.
FAQs
1. Can I make this cake roll ahead of time?
Yes, the cake roll can be made a day in advance and stored in the refrigerator until ready to serve.
2. What can I use instead of cream cheese in the filling?
Mascarpone cheese is a great alternative to cream cheese for a lighter texture.
3. How do I prevent the cake from cracking?
Rolling the cake while itโs still warm and using a towel dusted with powdered sugar helps prevent cracks.
4. Can I use frozen raspberries?
Yes, but thaw them first and drain any excess liquid to avoid a runny filling.
5. How do I achieve a clean slice?
Chill the cake roll thoroughly and use a sharp, serrated knife to slice it cleanly.
6. Can I skip the white chocolate?
You can, but the flavor combination of white chocolate and raspberries is a key highlight of this recipe.
7. Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour substitute should work well for this recipe.
8. What type of pan should I use?
A standard jelly roll pan (10×15 inches) is ideal for this recipe.
9. Can I add other flavors to the filling?
Absolutely! Try adding a splash of raspberry liqueur or almond extract for extra flavor.
10. How long will this cake roll last?
When stored properly in the refrigerator, it will stay fresh for up to 3 days.
Conclusion
This Raspberry White Chocolate Cake Roll is an irresistible dessert that combines elegance with ease. Its soft sponge cake, creamy filling, and vibrant flavors make it a crowd-pleaser every time. Whether youโre hosting a gathering or treating yourself, this dessert is sure to impress. Give it a try and watch it disappear in no time!
Print
Raspberry White Chocolate Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This elegant dessert features a fluffy vanilla sponge cake rolled with a rich white chocolate cream and juicy fresh raspberries. It’s a perfect treat for special occasions or a delightful afternoon indulgence.
Ingredients
For the Sponge Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the White Chocolate Cream:
- 3.5 oz (100g) white chocolate, chopped
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For Assembly:
- 1 cup fresh raspberries
- Powdered sugar, for dusting
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350ยฐF (180ยฐC). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add ยผ cup of sugar, continuing to beat until stiff peaks form. Set aside.
- In another bowl, beat the egg yolks with the remaining ยฝ cup of sugar until pale and thick. Mix in the vanilla extract.
- Sift together the flour, baking powder, and salt. Gently fold this into the egg yolk mixture.
- Carefully fold in the beaten egg whites until the batter is smooth and well combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake:
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Once the cake is done, immediately invert it onto the prepared towel. Remove the parchment paper.
- Starting from a short end, roll the cake and towel together into a tight spiral. Let it cool completely on a wire rack.
- Prepare the White Chocolate Cream:
- Melt the white chocolate over a double boiler or in the microwave, stirring until smooth. Let it cool slightly.
- In a chilled bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Gently fold the melted white chocolate into the whipped cream until fully incorporated.
- Assemble the Cake Roll:
- Carefully unroll the cooled cake. Spread the white chocolate cream evenly over the surface, leaving a small border around the edges.
- Scatter the fresh raspberries over the cream.
- Gently re-roll the cake (without the towel) into a tight spiral. Place it seam-side down on a serving platter.
- Dust the top with powdered sugar before serving.
Notes
- For a decorative touch, drizzle melted white chocolate over the top of the roll and garnish with additional raspberries.
- Ensure the cake is completely cool before adding the filling to prevent the cream from melting.
- The cake roll can be wrapped in plastic wrap and stored in the refrigerator for up to 2 days. Bring to room temperature before serving.
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