Description
Indulge in the perfect balance of sweet raspberries and creamy white chocolate with this delightful Raspberry White Chocolate Cake Roll. A light and airy sponge cake rolled around a decadent filling of raspberry jam, white chocolate ganache, and fresh raspberries, this dessert is a show-stopper for any occasion.
Ingredients
Scale
Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
Filling:
- 1/2 cup raspberry jam
- 1/2 cup heavy cream
- 4 oz white chocolate (chopped)
- 1/2 cup fresh raspberries
Additional:
- powdered sugar (for dusting)
- extra raspberries and white chocolate curls (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake: Whisk together flour, baking powder, and salt. Beat eggs and sugar until thick, then fold in dry ingredients and milk. Bake for 10–12 minutes, then roll the warm cake in a towel to cool.
- Make the filling: Heat cream, pour over white chocolate to make ganache. Spread raspberry jam, then ganache on the cooled cake. Add fresh raspberries and roll the cake. Chill before serving.
Notes
- Roll the cake while warm to avoid cracking.
- Substitute raspberry jam with seedless raspberry preserves or fresh raspberry compote for a less sweet option.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
