Raspberry White Chocolate Cake Roll: A Delightful Dessert Delicacy š°š
If you’re craving a dessert that’s as beautiful as it is delicious, look no further than this Raspberry White Chocolate Cake Roll recipe. This delightful confection combines the tartness of fresh raspberries with the sweetness of white chocolate, all wrapped up in a light and airy cake. Perfect for any occasion, from afternoon tea to special celebrations, this cake roll is sure to impress your taste buds and dazzle your guests. Let’s dive into the recipe!
Ingredients:
- 4 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar, for dusting
- 1 cup fresh raspberries
- 1 cup white chocolate chips
- 1 cup heavy cream
- Additional powdered sugar, for rolling
Directions:
- Preparation: Preheat your oven to 375Ā°F (190Ā°C). Grease a 10×15-inch jelly roll pan, then line it with parchment paper, leaving an overhang on the longer sides. Grease the parchment paper as well.
- Mixing the Batter: In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until thick and pale, about 5 minutes. Beat in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
- Baking the Cake: Pour the batter into the prepared pan and spread it out evenly with a spatula. Bake for 10-12 minutes, or until the top is golden brown and springs back when lightly touched.
- Preparing the Towel: While the cake is baking, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar.
- Rolling the Cake: When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper, then gently roll up the cake and towel together, starting from one of the short ends. Let it cool completely while rolled up.
- Making the White Chocolate Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the white chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and creamy.
- Assembling the Cake Roll: Carefully unroll the cooled cake and remove the towel. Spread the white chocolate ganache evenly over the surface of the cake, then scatter the fresh raspberries on top. Starting from the same short end you rolled from earlier, carefully roll up the cake again, using the parchment paper to help lift and guide it. Transfer the rolled cake to a serving platter, seam side down.
- Finishing Touches: Dust the cake roll with additional powdered sugar before slicing and serving. Enjoy the delightful combination of flavors and textures in every bite!
This Raspberry White Chocolate Cake Roll is a true showstopper that’s as fun to make as it is to eat. With its beautiful swirls of raspberry and creamy white chocolate, it’s sure to be a hit at your next gathering. So, roll up your sleeves and get ready to impress with this mouthwatering dessert creation!