Dreamy Raspberry White Chocolate Cake Roll Recipe for Bakers

Decadent desserts always spark joy at gatherings, and this raspberry white chocolate cake roll recipe promises pure bliss.

Soft sponge cake swirled with luscious white chocolate filling captures the essence of indulgence.

Delicate raspberry notes dance through each delightful slice, creating a stunning visual and flavor experience.

Light, airy layers meld with creamy white chocolate, making this roll an irresistible treat.

Elegant yet surprisingly simple, the cake roll becomes a showstopper at any celebration.

Sweet raspberry and smooth white chocolate create a harmonious balance that will delight every palate.

Prepare to dazzle your guests with this extraordinary dessert that transforms an ordinary moment into something magnificent.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 1 hour 32 minutes

Calories: 365 kcal

Servings: 7

All Ingredients For Raspberry White Chocolate Cake Roll

• Egg Yolks: Provide rich, golden color and smooth texture to the cake base.
• Sugar: Sweetens and helps create a light, airy cake structure.
• Vanilla Extract: Adds warm, aromatic flavor that enhances the cake's overall taste.
• Egg Whites: Create volume and lightness in the cake, ensuring a delicate texture.
• Cream of Tartar: Stabilizes egg whites for perfect meringue-like consistency.
• All-Purpose Flour: Gives structure and tender crumb to the cake roll.
• Salt: Balances flavors and enhances the cake's overall taste profile.

• White Chocolate: Provides creamy, luxurious sweetness and smooth texture to the filling.
• Heavy Cream: Creates a rich, velvety base for the white chocolate cream.
• Powdered Sugar: Sweetens and helps stabilize the whipped cream filling.
• Raspberry Jam: Adds vibrant fruity flavor and beautiful color contrast.

• Powdered Sugar: Creates an elegant, snowy finish on the cake roll.
• Fresh Raspberries: Provide burst of freshness and visual appeal.
• White Chocolate Shavings: Add texture and elegant decoration to the cake.

Tools Required For Raspberry White Chocolate Cake Roll

• Electric Mixer: Essential for whipping egg whites and cream to perfect peaks.
• Jelly Roll Pan (10×15-inch): Crucial for creating the thin, flexible cake base.
• Parchment Paper: Helps line the pan and ensures easy cake removal.
• Clean Kitchen Towel: Used for rolling the hot cake and preventing sticking.
• Sifter: Needed to evenly distribute flour and remove lumps.
• Mixing Bowls: Several sizes required for separating eggs and mixing ingredients.
• Whisk: Perfect for blending egg yolks and sugar smoothly.
• Spatula: Helps fold ingredients gently and spread batter evenly.
• Plastic Wrap: Used for tightly wrapping and chilling the cake roll.
• Sieve or Fine Grater: Optional for creating white chocolate shavings.

Easy Instructions For Raspberry White Chocolate Cake Roll

• Cake Canvas

Create a soft, delicate sponge base by whisking egg yolks into a silky mixture. Fold in airy egg whites with gentle strokes, ensuring a light texture. Spread the batter smoothly across a lined baking sheet, transforming simple ingredients into a delicate canvas.

• Towel Transformation

Carefully transfer the warm cake onto a sugar-dusted towel. Roll the cake with the towel, creating a flexible foundation for the luscious filling. Allow the cake to cool completely, developing its unique shape and texture.

• Creamy White Chocolate Embrace

Melt white chocolate into a luxurious pool. Whip cream into billowy peaks, then fold the chocolate through, creating a dreamy, velvety filling that promises pure indulgence.

• Raspberry Ribbon

Unroll the cooled cake with tender care. Brush a layer of vibrant raspberry jam across the surface, then lavish the white chocolate cream over the crimson base. Roll the cake into a elegant spiral, sealing in the decadent flavors.

• Final Flourish

Wrap the roll in a protective embrace of plastic and chill until firm. Before serving, dust with a delicate snowfall of powdered sugar. Crown with fresh raspberries and delicate white chocolate curls, transforming the roll into a stunning dessert centerpiece.

Helpful Tips For Raspberry White Chocolate Cake Roll

• Pro Baking Tricks for Raspberry White Chocolate Cake Roll
• Egg White Mastery: Ensure your egg whites are at room temperature and use a clean, dry bowl to achieve perfect peaks. Any trace of oil or yolk can prevent proper whipping, so be extra careful during separation.
• Non-Stick Rolling Technique: Use powdered sugar generously on the towel to prevent sticking and create a smooth, elegant cake roll without tears or cracks. A silicone mat works wonderfully as an alternative to the towel.
• Filling Balance: Spread fillings evenly but sparingly to prevent overflow when rolling. Too much filling can make the cake difficult to roll and cause messy edges.
• Chilling Magic: Refrigerating helps the cake roll set perfectly and enhances the flavor melding between the white chocolate cream and raspberry jam.
• Dietary Adaptations: Swap regular flour with gluten-free flour blend for a celiac-friendly version. Use dairy-free white chocolate and coconut cream for a vegan alternative that maintains the delightful flavor profile.

Serving Raspberry White Chocolate Cake Roll The Sweet Way

• Decadent Dessert Showcase: Slice this elegant cake roll on a pristine white platter to highlight its beautiful spiral design and vibrant raspberry accents.
• Berry Blissful Pairing: Serve alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to complement the raspberry and white chocolate flavors.
• Afternoon Tea Delight: Present with a steaming cup of Earl Grey tea or a chilled raspberry tea to enhance the delicate sweetness of the cake roll and create a sophisticated tasting experience.
• Romantic Presentation: Garnish individual slices with extra fresh raspberries, delicate white chocolate curls, and a light dusting of powdered sugar for an Instagram-worthy dessert that's perfect for special occasions.

Storage Guide For Raspberry White Chocolate Cake Roll

Keep your delightful cake roll wrapped snugly in plastic film inside an airtight container. Refrigeration extends its deliciousness up to 3-4 days without compromising texture.

• Freezing Friendly: Slice the cake roll into individual portions, wrap each carefully in plastic wrap, then place inside a freezer-safe container. Frozen cake rolls maintain quality for approximately 2-3 months when sealed properly.
• Serving Temperature Magic: Remove the cake roll from refrigerator 15-20 minutes before serving. Allowing slight room temperature rest helps restore its soft, tender texture and enhances flavor complexity.
• Quick Freshness Tip: Always store the cake roll away from strong-smelling foods. Delicate white chocolate and raspberry flavors can easily absorb surrounding aromas, potentially impacting the cake's original taste profile.

Elegant Raspberry White Chocolate Cake Roll

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4.5 from 26 reviews

• Total Time: 1 hour 32 minutes
• Yield: 7 1x

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Description

Raspberry white chocolate cake roll whisks bakers into a delightful dessert paradise. Silky cream and tart berries dance together, creating a luxurious Swiss-style pastry that delights taste buds and satisfies sweet cravings.

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Ingredients

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• 4 large eggs, separated
• 100 g (½ cup) granulated sugar
• 70 g (½ cup) all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt
• ¼ tsp cream of tartar
• 200 ml (¾ cup) heavy whipping cream
• 150 g (½ cup) raspberry jam
• 120 g (½ cup) white chocolate, melted
• 2 tbsps powdered sugar
• Fresh raspberries
• White chocolate shavings
• Powdered sugar

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Instructions

1. Egg Preparation: Whisk egg yolks with sugar until creamy and pale, incorporating vanilla extract for aromatic depth. In a separate bowl, whip egg whites with cream of tartar, gradually adding sugar until forming glossy, robust peaks.
2. Batter Composition: Fold whipped egg whites into yolk mixture with minimal intervention, preserving the batter’s airy structure. Gently sift flour and salt, blending just until incorporated to maintain a light, delicate texture.
3. Baking Process: Spread batter evenly onto parchment-lined jelly roll pan, ensuring uniform thickness. Bake in preheated oven until surface is golden and springs back when lightly touched, indicating perfect sponge consistency.
4. Initial Cooling Technique: Immediately after baking, invert hot cake onto sugar-dusted kitchen towel. Carefully remove parchment and roll cake with towel, allowing complete cooling in a cylindrical configuration.
5. Filling Creation: Melt white chocolate and allow slight cooling. Whip heavy cream with powdered sugar until forming sturdy peaks. Gently fold melted chocolate into whipped cream, creating a smooth, luxurious filling.
6. Assembly and Filling: Unroll cooled cake with precision. Spread thin layer of raspberry jam across surface, leaving small margins. Distribute white chocolate cream evenly over jam, ensuring consistent coverage and balanced flavor profile.
7. Final Rolling and Chilling: Carefully re-roll cake without towel, maintaining gentle tension to secure filling. Wrap cake roll in plastic wrap and refrigerate for minimum one hour, allowing flavors to meld and structure to set.
8. Presentation: Before serving, dust with powdered sugar and garnish with fresh raspberries and delicate white chocolate shavings for an elegant, refined finish.

Notes

• Maintain Egg Whipping Technique: Whip egg whites and yolks separately to create an ultra-light, airy sponge cake texture that’s crucial for a delicate roll.
• Control Moisture Balance: Apply raspberry jam sparingly to prevent soggy cake layers and ensure clean, crisp rolling without structural breakdown.
• Temperature Management: Allow white chocolate to cool slightly before mixing with cream to prevent separation and maintain smooth, stable filling consistency.
• Careful Rolling Strategy: Roll the cake while still warm to prevent cracking, using a sugared towel to prevent sticking and create flexible cake structure.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 365
• Sugar: 24 g
• Sodium: 50 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 100 mg