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
Units
Scale
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 350°F (180°C). 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 ¼ cup of sugar, continuing to beat until stiff peaks form. Set aside.
- In another bowl, beat the egg yolks with the remaining ½ 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.