Raspberry White Chocolate Cake Roll
A delightful cake roll that combines tangy raspberries with creamy white chocolate, perfect for special occasions or any sweet cravings.
Ingredients
For the Cake
- 3 large large eggs
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- a pinch of salt
For the Filling
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 cup white chocolate chips, melted
- 1/2 cup raspberry puree (store-bought or homemade)
For Garnishing
- to taste Fresh raspberries
- to taste Shaved white chocolate
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the eggs and granulated sugar until light and frothy.
- Gradually sift in the flour, cocoa powder, baking powder, and salt. Gently fold until just combined.
Baking
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Prepare a clean kitchen towel sprinkled with powdered sugar.
Rolling the Cake
- Once baked, immediately invert the cake onto the powdered sugar-covered towel and gently peel away the parchment paper.
- Starting from one short side, roll the cake and towel together and let it cool in this position.
Making the Filling
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Fold in the melted white chocolate and raspberry puree gently until combined.
Final Assembly
- Unroll the cooled cake and spread the filling evenly over it.
- Roll it back up without the towel and wrap it in plastic wrap. Refrigerate for at least 1 hour.
Notes
If the cake cracks while rolling, cover it with filling or ganache. For substitution, coconut cream can be used instead of heavy cream.