Raspberry White Chocolate Cake Roll
A delightful combination of soft sponge cake filled with creamy white chocolate and fresh raspberries, perfect for any occasion.
Ingredients
Cake Ingredients
- 4 large large eggs
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
Filling Ingredients
- 1 cup white chocolate chips
- ½ cup heavy cream
- 1 cup fresh raspberries
Frosting Ingredients
- 1 cup softened butter
- 2 cups powdered sugar
- ½ cup raspberry puree
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, whisk together the eggs and granulated sugar until light and fluffy.
- Sift in the flour, baking powder, salt, and cocoa powder. Gently fold into the egg mixture until just combined.
- Stir in the milk and vanilla extract.
Baking
- Spread the batter in the prepared pan and bake for 12-15 minutes.
- Turn the cake out onto a powdered sugar-dusted tea towel and roll it up. Let it cool completely.
Filling
- Melt white chocolate and heavy cream in a double boiler until smooth and cool.
- Unroll the cake, spread with white chocolate mixture, sprinkle with raspberries, and roll it back up.
Frosting
- Beat butter until creamy for frosting, then add powdered sugar and raspberry puree until fluffy.
- Frost the outside of the cake and decorate with additional raspberries.
Notes
Use room temperature eggs for better air incorporation. Sift dry ingredients to avoid lumps. Roll the cake while warm to prevent cracking. For variations, consider using strawberries or blueberries.