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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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