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