Exquisite Raspberry White Chocolate Cake Roll 🍫
Ingredients:
For the 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 Filling:
1 cup white chocolate chips
1/2 cup heavy cream
1 cup fresh raspberries, plus extra for garnish
1/4 cup raspberry jam
For the Topping:
1/2 cup white chocolate, melted
Fresh raspberries
Chocolate shavings
Instructions:
Prepare the Oven:
Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
Make the Batter: 2. In a bowl, beat the egg yolks with 1/2 cup of the sugar until thick and pale. Mix in the vanilla extract. 3. In another bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form. 4. Gently fold the egg whites into the yolk mixture. Sift in the flour, baking powder, and salt, folding until just combined.
Bake the Cake: 5. Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Roll the Cake: 6. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting at one short end, roll the cake up in the towel. Cool completely on a wire rack.
Prepare the Filling: 7. Melt the white chocolate with the heavy cream over low heat until smooth. Allow to cool slightly. Unroll the cake and spread evenly with raspberry jam, followed by the white chocolate mixture. Scatter raspberries over the filling.
Finish the Roll: 8. Carefully re-roll the cake without the towel. Drizzle with melted white chocolate and decorate with fresh raspberries and chocolate shavings.
Chill and Serve: 9. Chill for at least 1 hour before slicing. Serve and enjoy!
Prep Time: 30 minutes | Total Time: 1 hour 45 minutes | Servings: 8
