RASPBERRY WHITE CHOCOLATE CAKE ROLL

Name: RASPBERRY WHITE CHOCOLATE CAKE ROLL
Prep time: 30 min
Cook time: 15 min
Yield: 10 people
Ingredients: 3 large eggs, separated; ½ cup granulated sugar, divided; ¼ cup all-purpose flour; ¼ cup cornstarch; ¼ teaspoon salt; 1 teaspoon vanilla extract; 8 ounces cream cheese, softened; ½ cup powdered sugar; ½ cup white chocolate chips, melted and cooled; 1 cup heavy cream; 1 pound fresh or frozen raspberries; ¼ cup granulated sugar; 1 tablespoon lemon juice; powdered sugar

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Prep Time
30 mins
Cook Time
30 mins
Additional Time
4 hrs
Servings
10 people
Calories
350 kcal
Course
Dessert
Cuisine
American

RASPBERRY WHITE CHOCOLATE CAKE ROLL

Iris Warren

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This elegant Raspberry White Chocolate Cake Roll is a delightful dessert. A light and airy sponge cake is filled with a creamy white chocolate filling and bursts with fresh raspberry flavor. It's a beautiful and impressive treat that's perfect for any special occasion.

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Ingredients

Servings

3 large eggs, separated
½ cup granulated sugar, divided
¼ cup all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
8 ounces cream cheese, softened
½ cup powdered sugar
½ cup white chocolate chips, melted and cooled
1 cup heavy cream
1 pound fresh or frozen raspberries
¼ cup granulated sugar
1 tablespoon lemon juice
powdered sugar

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Instructions

Prepare the cake pan: Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, extending the paper over the edges of the pan.
Make the cake: In a large bowl, beat the egg whites until soft peaks form. Gradually add ¼ cup of the granulated sugar, beating until stiff peaks form. In a separate bowl, whisk together the egg yolks, remaining ¼ cup granulated sugar, flour, cornstarch, salt, and vanilla extract. Gently fold the egg yolk mixture into the egg white mixture.
Bake the cake: Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
Cool the cake: Immediately invert the cake onto a clean kitchen towel that has been lightly dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up tightly in the towel, starting from one short end. Let cool completely.
Make the raspberry filling: In a medium saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries soften and the juices thicken slightly, about 5-7 minutes. Let cool completely.
Make the white chocolate filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and melted white chocolate and beat until well combined. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Assemble the cake roll: Unroll the cooled cake. Spread the white chocolate filling evenly over the cake, leaving a small border around the edges. Spread the cooled raspberry filling over the white chocolate filling.
Roll up the cake: Carefully roll the cake back up tightly, starting from one short end.
Chill: Wrap the cake roll in plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
Garnish and serve: Before serving, dust the cake roll with powdered sugar. Slice and serve chilled.

Notes

Cake Texture: The cake should be light and airy, not dense.
Rolling: Rolling the cake while it's still warm helps to prevent it from cracking.
Filling Consistency: The filling should be thick enough to hold its shape.
Chill Time: The chill time is important for the cake roll to set properly. Don't rush it!
Storage: Store leftover cake roll in the refrigerator for up to 3 days.