Raspberry and White Chocolate Roll Cake
This delightful roll cake combines the tangy sweetness of raspberries with creamy white chocolate, making it a perfect dessert for any occasion.
Ingredients
For the Cake
- 4 large large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- A pinch of salt
For the Filling
- 1 cup fresh raspberries or frozen, if you can’t find them
- 1 cup heavy cream
- 6 oz white chocolate melted
- 1 tablespoon powdered sugar
- Optional: an extra handful of raspberries for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs and granulated sugar until light and fluffy. Stir in the vanilla extract.
- Gently fold in the flour, baking powder, and a pinch of salt.
- Pour the batter into a parchment-lined baking sheet, spreading it evenly. Bake for about 10-12 minutes or until the edges are lightly golden.
- Remove the cake from the oven and immediately turn it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- While still warm, roll the cake up in the towel along its long side and let it cool completely.
Filling and Assembly
- In another bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the melted white chocolate.
- Unroll the cooled cake gently and spread the creamy filling evenly. Sprinkle fresh raspberries generously over the cream.
- Roll it back up tightly.
- Wrap the roll cake in plastic wrap and refrigerate for at least an hour.
Serving
- When ready to serve, remove the cake from the fridge, slice it, and plate it with extra raspberries for garnish.
Notes
Use parchment paper to prevent sticking. Don't worry if the cake cracks; just cover it with filling! You can also add a splash of lemon juice to the filling for extra flavor.