Description
This Raspberry White Chocolate Cake Roll is a delicate and delicious dessert featuring a light sponge cake rolled with sweet raspberry jam and creamy white chocolate ganache. Perfect for holidays or special occasions, it’s beautifully adorned with fresh raspberries and a drizzle of ganache, combining fruity brightness with rich sweetness in every bite.
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
- 2 tablespoons milk
- Powdered sugar, for dusting
Filling and Topping:
- 1/2 cup raspberry jam
- 1/2 cup fresh raspberries (optional)
- 1/2 cup heavy whipping cream
- 4 ounces white chocolate, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed for 5 to 6 minutes, until the mixture becomes thick and pale, ensuring a light sponge.
- Add Vanilla and Milk: Mix the vanilla extract and milk into the beaten eggs and sugar until incorporated.
- Fold in Dry Ingredients: Gently fold the flour mixture into the wet ingredients, taking care not to overmix to keep the batter airy.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread with a spatula. Bake for 10 to 12 minutes, until the cake springs back when lightly touched.
- Roll Cake While Warm: Dust a clean kitchen towel with powdered sugar. Immediately invert the warm cake onto the towel, carefully peel off the parchment paper, and roll the cake up in the towel from the short end. Allow it to cool completely rolled up to retain shape.
- Prepare White Chocolate Ganache: Heat the heavy whipping cream in a small saucepan just until it simmers. Pour over the chopped white chocolate in a heat-safe bowl and let it sit for 2 to 3 minutes. Stir until completely smooth and let the ganache cool slightly until it thickens.
- Assemble the Cake Roll: Carefully unroll the cooled cake and spread raspberry jam evenly over the surface. Add a thin layer of white chocolate ganache over the jam, reserving some ganache for drizzling. Optionally, scatter fresh raspberries across the top.
- Re-roll and Chill: Gently roll the cake back up without the towel. Drizzle the remaining ganache over the top for decoration. Chill the cake roll in the refrigerator for at least 30 minutes to set the filling and ganache before slicing and serving.
Notes
- To ensure easy rolling, avoid overbaking the cake as it can become dry and crack.
- Raspberry jam can be substituted with fresh raspberry puree for a fresher flavor.
- Garnish with additional fresh raspberries or white chocolate curls to enhance presentation.
