Dreamy Raspberry White Chocolate Cake Roll Recipe for Joy

Soft, delicate layers of sponge cake dance with luxurious raspberry white chocolate filling in a dessert that promises pure indulgence.

This raspberry white chocolate cake roll captures the essence of delicate sweetness and elegant baking.

Delicate swirls of creamy white chocolate blend seamlessly with tart raspberry notes, creating a harmonious flavor profile.

Each slice reveals a beautiful spiral of pure culinary artistry.

Light and airy cake wraps around a luscious filling that melts on your tongue.

Rolled with precision and passion, this dessert transforms an ordinary moment into something extraordinary.

Prepare to delight every palate with this irresistible sweet sensation.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Calories: 290 kcal

Servings: 8

Raspberry White Chocolate Cake Roll Ingredient Rundown

• Eggs: Fresh, room-temperature eggs create a lighter, airier sponge with perfect texture.
• Sugar: Fine granulated sugar ensures smooth incorporation and helps stabilize egg foam.
• Vanilla Extract: Pure extract adds warm, aromatic background flavor to enhance overall cake profile.
• Flour: All-purpose flour provides delicate structure with soft, tender crumb.
• Salt: Balances sweetness and enhances cake's overall flavor complexity.

• White Chocolate: High-quality chocolate melts smoothly and adds luxurious creamy richness.
• Heavy Cream: Full-fat cream whips into stable, voluptuous peaks for dreamy filling texture.
• Powdered Sugar: Superfine sugar dissolves instantly, creating silky smooth cream without graininess.
• Raspberry Jam: Seedless, high-quality jam delivers bright, tangy counterpoint to sweet cream.

• Fresh Raspberries: Ripe, vibrant berries provide beautiful color and bursting fruity freshness.
• Powdered Sugar: Light dusting creates elegant visual contrast and subtle sweetness.
• White Chocolate Shavings: Delicate curls add sophisticated texture and visual intrigue.

Tools For Rolling Raspberry White Chocolate Cake Roll Neatly

• Electric Mixer: Essential for beating egg whites and whipping cream to perfect consistency.
• Large Mixing Bowls: Needed for separating and mixing egg yolks, whites, and cream.
• Whisk: Perfect for blending egg yolks and sugar smoothly.
• 10×15-inch Jelly Roll Pan: Crucial for creating the thin, flexible cake layer.
• Parchment Paper: Helps line the pan and ensures easy cake removal.
• Kitchen Towel: Used for rolling the warm cake without sticking.
• Sifter: Great for evenly incorporating flour and preventing lumps.
• Spatula: Helps fold ingredients gently and spread batter evenly.
• Plastic Wrap: Used for wrapping and chilling the finished cake roll.
• Powdered Sugar Sifter/Strainer: For dusting the final cake presentation.

Step By Step Guide To Raspberry White Chocolate Cake Roll

• Whip Up the Cake Base

Create a fluffy cake foundation by separating egg whites and yolks. Gently blend the yolks with sugar until creamy. Whisk egg whites to soft peaks, then fold everything together delicately. Sprinkle flour into the mixture, maintaining that airy texture. Pour the batter into a lined pan, spreading it evenly for a perfect canvas.

• Magic Rolling Technique

Prepare a sugar-dusted towel for the cake’s transformation. Immediately after baking, flip the cake onto the towel. Carefully roll the warm cake with the towel, creating a beautiful spiral. Allow the cake to cool completely while maintaining its curved shape.

• Craft the Dreamy Filling

Melt white chocolate until silky smooth. Whip cream to luxurious peaks, then gently incorporate the melted chocolate. This creates a decadent, cloud-like filling that will make taste buds dance.

• Assemble with Love

Unroll the cooled cake with care. Spread a layer of vibrant raspberry jam, leaving a small border. Generously apply the white chocolate cream over the jam. Roll the cake again, this time without the towel, creating a stunning spiral of flavor.

• Final Flourish

Wrap the cake roll in plastic and chill in the refrigerator. When ready to serve, dust with powdered sugar. Garnish with fresh raspberries and delicate white chocolate shavings for a show-stopping dessert that will impress everyone.

Raspberry White Chocolate Cake Roll Flavor Pairing Tips

• Raspberry White Chocolate Cake Roll: Cooking Tips & Variations
• Texture Perfection: Use room temperature eggs for a lighter, more even cake batter that whips up beautifully and creates a tender, delicate roll.
• Preventing Cracking: Carefully roll the warm cake in a sugar-dusted towel immediately after baking to help prevent cracks and create a flexible, smooth texture.
• Filling Hack: Chill the white chocolate cream for 15-20 minutes before spreading to achieve a more stable and easier-to-spread consistency.
• Gluten-Free Option: Swap traditional flour with a gluten-free flour blend or almond flour to make this cake suitable for those with gluten sensitivities.
• Dairy-Free Twist: Replace heavy cream with coconut cream and use dairy-free white chocolate for a delicious lactose-free version that maintains the cake's rich, creamy flavor.

How To Serve Raspberry White Chocolate Cake Roll Nicely

• Sweet Romance Plating: Create a dreamy dessert presentation by placing the cake roll on a pristine white porcelain plate with delicate raspberry accents scattered around, highlighting the roll's elegant swirl and inviting texture.
• Berry Bliss Pairing: Complement the cake roll with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream, which will beautifully balance the rich white chocolate and bright raspberry flavors.
• Elegant Afternoon Tea Moment: Slice the cake roll into delicate rounds and serve alongside chamomile tea or a light sparkling rosé, perfect for an sophisticated dessert experience that feels both indulgent and refined.
• Festive Garnish Technique: Sprinkle additional powdered sugar just before serving, and create a stunning visual by arranging fresh raspberries and delicate white chocolate curls around the cake roll, transforming it into a restaurant-worthy dessert.

Storing Raspberry White Chocolate Cake Roll The Right Way

• Fridge-Friendly Storage: Keep the cake roll wrapped in plastic wrap in the refrigerator for up to 3 days. The cool environment helps maintain its shape and prevents the cream from separating.
• Make-Ahead Magic: Prepare the cake roll a day before serving to allow flavors to meld and filling to set perfectly. This strategy reduces last-minute stress and enhances taste.
• Freezing Finesse: Wrap the cake roll tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator for a convenient dessert option.
• Slice and Serve Strategy: Cut the cake roll with a sharp, clean knife dipped in hot water for smooth, neat slices. Wipe the knife between cuts to maintain a pristine presentation.

Elegant Raspberry White Chocolate Cake Roll Recipe

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4.8 from 25 reviews

• Total Time: 32 minutes
• Yield: 9 1x

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Description

Luscious raspberry white chocolate cake roll showcases delicate Swiss pastry artistry with silky cream and tangy fruit. Elegant layers of delicate sponge and creamy filling promise pure dessert bliss you won’t forget.

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Ingredients

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

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Instructions

1. Preparation: Line a jelly roll pan with parchment paper, creating an overhang for effortless cake extraction.
2. Egg Separation: Meticulously divide egg yolks and whites into separate mixing bowls, establishing the foundation for a featherlight cake texture.
3. Yolk Mixture: Whip egg yolks with sugar until transforming into a pale, silky cream, infusing vanilla for profound flavor complexity.
4. Meringue Creation: Whisk egg whites with cream of tartar, gradually incorporating sugar until achieving glossy, rigid peaks.
5. Batter Integration: Tenderly fold meringue into yolk base using minimal strokes to preserve voluminous air pockets.
6. Flour Incorporation: Sift flour and salt across the mixture, blending with a gentle touch to maintain structural delicacy.
7. Baking Process: Spread batter uniformly in prepared pan and bake until surface elastically rebounds when lightly pressed.
8. Towel Technique: Transfer hot cake onto sugar-dusted kitchen towel, carefully peeling away parchment paper, then tightly roll while warm.
9. Filling Preparation: Melt white chocolate and allow slight cooling, then fold into whipped cream sweetened with powdered sugar.
10. Assembly: Unroll cooled cake, spread raspberry jam, layer white chocolate cream evenly, and re-roll with precise, gentle pressure.
11. Finishing Touch: Refrigerate wrapped cake, then garnish with powdered sugar, fresh raspberries, and delicate white chocolate shavings before serving.

Notes

• Prevent Cake Cracking: Roll the cake while it’s warm to avoid breaking, using a sugar-dusted towel for flexible movement and minimal sticking.
• Temperature Control for Filling: Cool melted white chocolate to room temperature before mixing with whipped cream to prevent separation and maintain a smooth, stable consistency.
• Folding Technique Matters: Use gentle, sweeping motions when incorporating egg whites and flour to preserve the cake’s delicate, airy texture and prevent deflation.
• Refrigeration is Key: Wrap the rolled cake in plastic and chill for at least 2 hours, allowing flavors to develop and helping the cake maintain its shape for clean, precise slicing.

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

Nutrition

• Serving Size: 9
• Calories: 264
• Sugar: 22 g
• Sodium: 100 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 85 mg