Description
A delightful cake roll featuring a harmonious blend of tart raspberries and rich white chocolate, perfect for any gathering.
Ingredients
Scale
- 4 large Eggs
- 1 cup Granulated Sugar
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 4 tablespoons Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
- 1 cup Raspberry Puree
- 6 ounces White Chocolate, chopped
- 1 cup Heavy Whipping Cream
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the eggs and sugar until pale and doubled in volume.
- In another bowl, sift together the flour, baking powder, and salt. Fold this into the egg mixture carefully.
- Add melted butter and vanilla extract to the batter and mix gently.
- Pour batter onto a lined baking sheet and bake for 20-25 minutes until golden.
- Remove from oven and turn out onto a towel dusted with powdered sugar. Roll the cake in the towel and let cool completely.
- While cooling, whip the heavy cream into stiff peaks and fold in raspberry puree and melted white chocolate.
- Unroll the cooled cake and spread the raspberry filling evenly. Roll back up tightly.
- Wrap in plastic wrap and refrigerate for at least an hour before slicing and serving.
Notes
For a vegan alternative, use flax eggs instead of regular eggs. Feel free to experiment with different types of berries!
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: cake roll, raspberry dessert, white chocolate cake, easy dessert, summer dessert