Raspberry White Chocolate Cake Roll
This Raspberry White Chocolate Cake Roll is a light, fruity dessert filled with sweet white chocolate cream and crushed raspberries. Perfect for holidays, brunch, or impressing guests.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 10 slices
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 cup fresh raspberries, crushed
1 cup white chocolate chips
1/2 cup heavy cream
Instructions
Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs and sugar until pale and thick. Gently fold in the dry ingredients and vanilla extract.
Pour batter into the prepared pan and bake for 12–15 minutes, until golden brown.
While the cake bakes, melt white chocolate chips in the microwave in 20-second bursts until smooth.
Whip heavy cream until soft peaks form. Gently fold in melted white chocolate and crushed raspberries to make the filling.
Remove cake from oven, invert onto a clean kitchen towel dusted with powdered sugar, and roll it up while still warm. Let it cool completely.
Unroll the cake, spread the filling evenly, re-roll (without the towel), wrap in plastic wrap, and refrigerate for at least 1 hour before serving.
Notes
For a cleaner roll, trim the edges of the cake before filling.
Use a serrated knife for clean slices.
Can be made a day in advance and stored in the fridge.
Frozen raspberries can be used if fresh are not available, just thaw and drain excess juice.
Find it online: https://elladishes.com/raspberry-white-chocolate-cake-roll/
