Raspberry White Chocolate Cake Roll

this RECIPE

Introduction to Raspberry White Chocolate Cake Roll

As a busy mom, I know how precious time can be, especially when it comes to whipping up something special in the kitchen. That’s why I absolutely adore this Raspberry White Chocolate Cake Roll! It’s a delightful treat that combines the sweet, creamy goodness of white chocolate with the tart burst of raspberry jam, all wrapped in a light sponge cake. Perfect for impressing guests or simply indulging yourself after a long day, this cake roll is not just a dessert; it’s a moment of joy you can create in your own home.

Why You’ll Love This Raspberry White Chocolate Cake Roll

This Raspberry White Chocolate Cake Roll is a true gem for any busy kitchen. It’s quick to prepare, taking just over an hour from start to finish. The flavors are a delightful dance of sweet and tart, making it a crowd-pleaser at any gathering. Plus, it’s versatile enough for any occasion, whether it’s a family dinner or a special celebration. You’ll find yourself making this again and again!

Ingredients for Raspberry White Chocolate Cake Roll

Gathering the right ingredients is the first step to creating this delightful Raspberry White Chocolate Cake Roll. Here’s what you’ll need:

• Eggs: You’ll need large eggs, separated. The yolks add richness, while the whites provide that airy lift.
• Granulated Sugar: This sweetener is essential for balancing the tartness of the raspberry jam and enhancing the cake’s flavor.
• Vanilla Extract: A splash of vanilla brings warmth and depth to the cake, making every bite more inviting.
• All-Purpose Flour: This is the backbone of your sponge cake, giving it structure and a light texture.
• Salt: Just a pinch enhances the sweetness and balances the flavors beautifully.
• Cream of Tartar: This helps stabilize the egg whites, ensuring they whip up to those lovely stiff peaks.
• Raspberry Jam: The star of the show! It adds a burst of tartness and a beautiful color to the filling.
• White Chocolate: Melted white chocolate adds a creamy sweetness that pairs perfectly with the raspberry.
• Heavy Whipping Cream: This is whipped to create a luscious filling that complements the cake roll.
• Powdered Sugar: Used in the filling and for dusting, it adds a touch of sweetness and elegance.
• Fresh Raspberries: These are optional but make for a stunning garnish that adds freshness and a pop of color.
• White Chocolate Shavings: Another optional garnish that elevates the presentation and adds a touch of luxury.
• Additional Powdered Sugar: For dusting the top before serving, it gives a lovely finishing touch.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make Raspberry White Chocolate Cake Roll

Now that you have your ingredients ready, let’s dive into the fun part: making this delightful Raspberry White Chocolate Cake Roll! Follow these simple steps, and you’ll have a show-stopping dessert in no time.

Step 1: Preheat and Prepare

First things first, preheat your oven to 180°C (350°F). This ensures your cake bakes evenly. While that’s heating up, grab a 10×15-inch jelly roll pan and line it with parchment paper. Leave some overhang on the sides; it’ll make removing the cake a breeze later!

Step 2: Whisk Egg Yolks

In a large bowl, whisk together the egg yolks with half of the granulated sugar (that’s 50 g) until the mixture turns pale and creamy. The sugar helps to aerate the yolks, making your cake light and fluffy. Add in the vanilla extract and mix well. This little addition brings a lovely warmth to the cake!

Step 3: Beat Egg Whites

In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form. This is where the magic happens! Gradually add the remaining sugar (another 50 g) and continue beating until you achieve stiff peaks. This step is crucial for that airy texture we all love in a cake roll.

Step 4: Combine Mixtures

Now, gently fold the beaten egg whites into the yolk mixture in three additions. Be careful here! You want to keep that airiness intact, so fold gently, like you’re cradling a baby bird. This will create a light batter that’s perfect for rolling.

Step 5: Add Flour

Next, sift the flour and salt over the mixture. Gently fold it in until just combined. Avoid overmixing; we want to keep that fluffy texture. The flour is the backbone of your sponge cake, so treat it with care!

Step 6: Bake the Cake

Spread the batter evenly into your prepared pan. Bake for 10-12 minutes, or until the cake springs back when touched lightly. Keep an eye on it; you want it to be golden but not too dark. The aroma will be heavenly!

Step 7: Prepare the Towel

While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will prevent the cake from sticking when you roll it up. It’s a simple trick that makes a big difference!

Step 8: Roll the Cake

Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Now, roll the cake tightly (with the towel) starting from the short end. Let it cool completely while rolled. This helps it maintain its shape for later!

Step 9: Make the Filling

While the cake cools, melt the white chocolate and let it cool slightly. In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the melted white chocolate. This creamy filling is what dreams are made of!

Step 10: Assemble the Cake Roll

Carefully unroll the cooled cake. Spread a thin layer of raspberry jam over the surface, leaving a small border around the edges. Then, spread the white chocolate cream evenly over the jam. This combination of flavors is simply divine!

Step 11: Re-roll and Chill

Now, re-roll the cake (without the towel), ensuring it’s tight but not too firm. You don’t want to squeeze out the filling! Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to set. This chilling time helps the flavors meld beautifully.

Step 12: Garnish and Serve

Before serving, dust the top with powdered sugar for that elegant touch. Decorate with fresh raspberries and white chocolate shavings for a stunning presentation. Your Raspberry White Chocolate Cake Roll is now ready to impress!

Tips for Success

• Make sure your eggs are at room temperature for better volume when whisking.
• Don’t skip the cream of tartar; it stabilizes the egg whites for a fluffier cake.
• Be gentle when folding the mixtures to keep the batter light and airy.
• Let the cake cool completely before unrolling to prevent cracks.
• Use high-quality white chocolate for the best flavor in your filling.

Equipment Needed

• Jelly Roll Pan: A 10×15-inch pan is ideal, but a similar-sized baking sheet works too.
• Parchment Paper: Essential for easy cake removal; aluminum foil can be a substitute.
• Mixing Bowls: Use medium and large bowls for mixing; any size will do.
• Electric Mixer: A hand mixer is great, but a stand mixer can save time.
• Kitchen Towel: A clean towel is needed; a silicone mat can also work.

Variations

• Chocolate Raspberry Roll: Substitute half of the all-purpose flour with cocoa powder for a rich chocolate flavor.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake roll suitable for gluten-sensitive friends.
• Fruit Swaps: Try using strawberry or blueberry jam instead of raspberry for a different fruity twist.
• Vegan Version: Replace eggs with aquafaba (chickpea water) and use a plant-based cream for the filling.
• Nutty Addition: Fold in some finely chopped nuts, like almonds or hazelnuts, into the filling for added texture and flavor.

Serving Suggestions

• Pair your Raspberry White Chocolate Cake Roll with a scoop of vanilla ice cream for a delightful contrast.
• Serve alongside a fresh fruit salad to enhance the fruity flavors of the cake.
• A cup of herbal tea or a light sparkling wine complements the sweetness beautifully.
• For presentation, place the cake on a decorative platter and garnish with mint leaves for a pop of color.

FAQs about Raspberry White Chocolate Cake Roll

Can I make the Raspberry White Chocolate Cake Roll ahead of time?

Absolutely! You can prepare the cake roll a day in advance. Just keep it wrapped in plastic wrap in the refrigerator. This actually allows the flavors to meld beautifully!

What can I substitute for raspberry jam?

If raspberry jam isn’t your favorite, feel free to swap it out for strawberry or blueberry jam. Each will give a unique twist to your Raspberry White Chocolate Cake Roll!

How do I store leftovers?

Store any leftover cake roll in an airtight container in the refrigerator. It should stay fresh for up to three days, but I doubt it will last that long!

Can I freeze the cake roll?

Yes, you can freeze the cake roll! Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to a month. Thaw it in the fridge before serving.

What’s the best way to serve this cake roll?

For a stunning presentation, slice the cake roll into thick pieces and dust with powdered sugar. Garnish with fresh raspberries and white chocolate shavings for that extra wow factor!

Final Thoughts

Creating this Raspberry White Chocolate Cake Roll is more than just baking; it’s about crafting a moment of joy in your busy life. The delightful combination of sweet white chocolate and tart raspberry jam brings a smile to my face every time I slice into it. Whether it’s a family gathering or a quiet evening treat, this cake roll is sure to impress. I hope you find as much happiness in making and sharing this dessert as I do. So roll up your sleeves, embrace the process, and enjoy every delicious bite of this delightful creation!

Print