Description
Indulgent raspberry white chocolate cake roll seamlessly blends sweet and tart flavors in a delicate dessert. Delicate cake layers embrace creamy filling, promising a luxurious experience that delights dessert enthusiasts with each elegant slice.
Ingredients
Scale
Cake Components:
- 4 large eggs, separated
- 100 g (½ cup) granulated sugar, divided
- 70 g (½ cup) all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
Filling and Cream Ingredients:
- 200 ml (¾ cup) heavy whipping cream
- 150 g (½ cup) raspberry jam
- 120 g (½ cup) white chocolate, melted
- 2 tablespoons powdered sugar
Decoration Elements:
- Fresh raspberries
- White chocolate shavings
- Powdered sugar
Instructions
- Prepare the baking surface by lining a jelly roll pan with parchment paper, ensuring extra overhang for easy cake removal.
- Separate egg yolks and whites into two distinct mixing bowls, creating a foundational technique for a light, airy cake texture.
- Whisk egg yolks with half the sugar until the mixture transforms into a pale, creamy consistency, incorporating vanilla extract for enhanced flavor depth.
- Utilize the egg white technique by beating them with cream of tartar, gradually introducing remaining sugar until stiff, glossy peaks form.
- Delicately fold egg white mixture into yolk base using a gentle, sweeping motion to maintain the batter’s airiness.
- Sift flour and salt over the combined mixture, folding with minimal disruption to preserve the cake’s delicate structure.
- Distribute batter evenly across the prepared pan, creating a uniform layer that will ensure consistent baking.
- Bake in a preheated oven until the cake surface springs back when gently touched, indicating perfect doneness.
- Immediately transfer hot cake onto a sugar-dusted kitchen towel, carefully removing the parchment paper.
- Tightly roll the warm cake with the towel, allowing it to cool completely in this wound configuration.
- Melt white chocolate, allowing it to cool slightly to prevent cream separation during incorporation.
- Whip heavy cream with powdered sugar until achieving stiff, voluminous peaks.
- Gently fold melted white chocolate into the whipped cream, creating a luxurious, smooth filling.
- Unroll the cooled cake with precision, spreading a thin layer of raspberry jam across the surface.
- Distribute white chocolate cream evenly over the jam, maintaining a slight border to prevent overflow.
- Re-roll the cake carefully, ensuring a snug but not overly compressed wrap to preserve filling integrity.
- Encase the rolled cake in plastic wrap and refrigerate, allowing flavors to meld and structure to set.
- Before serving, embellish with a delicate powdered sugar dusting, fresh raspberries, and elegant white chocolate shavings.
Notes
- Choose a high-quality white chocolate with at least 30% cocoa butter for the most luxurious and smooth filling texture.
- Ensure egg whites are at room temperature and use a clean, grease-free bowl when whipping to achieve maximum volume and stability.
- Dust the kitchen towel generously with powdered sugar to prevent the delicate cake from sticking during the initial rolling process.
- When folding egg whites, use a gentle cutting motion with a spatula to maintain the airiness of the batter and prevent deflation.
- For a gluten-free version, substitute the all-purpose flour with a blend of almond flour and gluten-free cake flour to maintain the light texture.
- To enhance the raspberry flavor, add a tablespoon of raspberry liqueur to the filling or sprinkle fresh raspberries between the jam and cream layer.
- Cool the cake completely before filling to prevent the cream from melting and ensure clean, defined swirls when slicing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg