Description
A decadent Raspberry White Chocolate Cake Roll featuring a light and fluffy sponge cake filled with sweet raspberry jam, fresh raspberries, and a smooth white chocolate ganache. This elegant dessert combines tart and creamy flavors, perfect for special occasions or anytime you crave a delightful treat.
Ingredients
Scale
Cake
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 1/4 cup vegetable oil
Filling and Topping
- 1/2 cup seedless raspberry jam
- 1/2 cup fresh raspberries
- 4 oz white chocolate, chopped
- 1/2 cup heavy whipping cream
- powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat Eggs and Sugar: In a large bowl, beat the eggs for 5 minutes until thick and pale, then gradually add the sugar and vanilla extract while continuing to beat until combined and fluffy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Combine Batter: Gently fold the dry ingredients into the egg mixture, then stir in the milk and vegetable oil just until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading evenly. Bake for 10-12 minutes until the top springs back when lightly touched, indicating it is done.
- Roll Cake in Towel: While the cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. When the cake is baked, immediately invert it onto the towel, peel off the parchment, and roll the cake up in the towel from the short end to prevent cracking. Let it cool completely.
- Prepare White Chocolate Ganache: Heat the heavy cream until just simmering, then pour it over the chopped white chocolate. Let it sit for 2 minutes to melt, then stir until smooth. Chill the ganache until it thickens slightly.
- Assemble the Cake Roll: Gently unroll the cooled cake and spread the raspberry jam evenly across the surface. Sprinkle fresh raspberries over the jam, then spread the white chocolate ganache on top.
- Final Roll and Serve: Carefully roll the cake back up without the towel, place seam side down on a serving platter, and dust with powdered sugar before serving.
Notes
- For a smoother filling texture, blend the fresh raspberries into the jam before spreading.
- Chilling the cake roll for at least 30 minutes before slicing helps achieve cleaner, neater slices.
- Use fresh raspberries for best flavor and presentation.
