Raspberry White Chocolate Roll Cake Recipe 🍰🍇🍫
This Raspberry White Chocolate Roll Cake is an elegant and delightful dessert, combining the lightness of sponge cake with a luscious raspberry and white chocolate filling. Topped with a creamy white chocolate ganache, it’s perfect for special occasions or just to treat yourself!
📝 Ingredients:
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1 cup whipped cream
- 1/2 cup white chocolate chips, melted and slightly cooled
- 1/2 cup fresh raspberries (plus more for garnishing)
- 1 tablespoon powdered sugar (optional for added sweetness)
For the Ganache Topping:
- 1/2 cup white chocolate chips
- 1/4 cup whipping cream
👩🍳 Directions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and line a 15×10-inch baking sheet with parchment paper.
2. Prepare the Cake:
- In a large bowl, beat the eggs and granulated sugar together for about 5 minutes until the mixture is thick and light in color.
- Add the vanilla extract and mix to combine.
- Sift together the flour, baking powder, and salt, and gently fold it into the egg mixture until everything is well incorporated.
- Pour the batter into the prepared baking sheet, spreading it evenly with a spatula.
3. Bake the Cake:
- Bake the cake for 12-15 minutes or until it is lightly golden and springy to the touch.
4. Roll the Cake:
- While the cake is still warm, turn it out onto a clean kitchen towel that’s been dusted with powdered sugar.
- Carefully peel off the parchment paper.
- Starting from one short end, roll up the cake with the towel and allow it to cool completely while rolled.
5. Prepare the Filling:
- In a mixing bowl, whip the cream until soft peaks form.
- Gently fold in the melted white chocolate and raspberries. Add the powdered sugar if you’d like extra sweetness.
6. Assemble the Cake:
- Once the cake has cooled, carefully unroll it.
- Spread the raspberry white chocolate filling evenly over the surface.
- Roll the cake back up (without the towel this time), keeping it seam side down on a serving platter.
7. Prepare the Ganache:
- Heat the whipping cream in a small saucepan until just before boiling.
- Pour the hot cream over the white chocolate chips in a bowl and let it sit for 1 minute.
- Stir until smooth and creamy.
8. Finish and Serve:
- Let the ganache cool slightly, then pour it over the rolled cake.
- Garnish with additional raspberries and a dusting of powdered sugar if desired.
- Chill in the fridge for about 30 minutes to allow the ganache to set.
🍽️ Serve and Enjoy:
Slice and serve your Raspberry White Chocolate Roll Cake chilled, allowing the rich ganache and fruity filling to be the stars of the show. Perfect for any celebration or just to indulge in a delightful treat!
Tips:
- For a smoother roll, make sure to roll the cake while it’s still warm. This will help prevent cracking.
- To add more flavor, try mixing in a bit of raspberry jam with the whipped cream for a tangy twist.
Enjoy!