Elegant Raspberry White Chocolate Cake Roll ❤🤍
Searching for a show-stopping dessert to wow your guests? The Raspberry Dream White Chocolate Cake Roll is a luxurious treat combining the tartness of fresh raspberries with the creamy sweetness of white chocolate. Wrapped in a soft, fluffy sponge cake and adorned with elegant toppings, this dessert is perfect for special occasions!
Ingredients:
For the Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1 cup fresh raspberries (plus extra for garnish)
- 1/4 cup raspberry jam
For the Topping:
- 1/2 cup white chocolate, melted
- Fresh raspberries
- Chocolate shavings (optional)
Instructions:
1. Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, ensuring the edges are covered for easy removal.
2. Make the Cake Batter:
- In a bowl, beat the egg yolks with 1/2 cup of sugar until the mixture becomes thick and pale. Mix in the vanilla extract.
- In another bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, continuing to beat until stiff peaks form.
- Carefully fold the egg whites into the yolk mixture in three additions, being gentle to maintain the fluffiness.
- Sift the flour, baking powder, and salt into the mixture, folding gently until just combined.
3. Bake the Cake:
Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Once baked, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- Starting at one short end, gently roll the cake up with the towel. Allow it to cool completely on a wire rack.
4. Prepare the Filling:
- In a small saucepan, melt the white chocolate chips with the heavy cream over low heat, stirring until smooth. Allow it to cool slightly.
- Unroll the cooled cake and spread a thin layer of raspberry jam over the entire surface.
- Then, spread the white chocolate mixture over the jam and scatter the fresh raspberries evenly on top.
5. Assemble the Cake Roll:
Carefully re-roll the cake without the towel, making sure it remains tight but not too tight to avoid cracking.
- Drizzle the top of the roll with the melted white chocolate and garnish with additional fresh raspberries and chocolate shavings for an elegant touch.
6. Chill and Serve:
Refrigerate the cake roll for at least 1 hour before slicing to allow the filling to set. Slice and serve chilled.
Tips for Success:
- Egg Whites: Make sure your bowl and whisk are completely clean and dry before beating egg whites to achieve stiff peaks.
- Roll Technique: Roll the cake gently while it’s still warm to avoid cracks. Use a damp towel if necessary for additional flexibility.
- Filling Consistency: Let the white chocolate mixture cool slightly before spreading to prevent it from being too runny.
FAQs:
Q: Can I make this cake roll ahead of time?
A: Yes! You can prepare it a day in advance. Store it in the refrigerator and garnish just before serving.
Q: What if my cake cracks while rolling?
A: Don’t worry! You can cover the cracks with melted white chocolate or whipped cream for a seamless look.
Q: Can I use dark chocolate instead of white chocolate?
A: Absolutely! Dark chocolate pairs wonderfully with raspberries for a richer flavor.
Common Mistakes and How to Fix Them:
Mistake: Cake is too dry.
Solution: Avoid overbaking by checking for doneness at the 12-minute mark. The cake should spring back when touched lightly.
Mistake: Filling seeps out while rolling.
Solution: Ensure the filling is thick enough by chilling it slightly before spreading.
Mistake: Cake sticks to the towel.
Solution: Dust the towel generously with powdered sugar before rolling the cake.
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