Raspberry White Chocolate Cake Roll Recipe

If you want to dazzle everyone at the table with minimal fuss, look no further than the Raspberry White Chocolate Cake Roll. Imagine soft, springy sponge cake enveloping a generous layer of tart-sweet raspberry jam and luscious white chocolate cream, all rolled up and finished with a shower of raspberries and snowy white chocolate shavings. Whether you’re prepping for a fancy gathering or just seeking a dreamy afternoon treat, this dessert always turns an ordinary moment into a celebration.

Ingredients You’ll Need

These simple ingredients are the backbone of a truly magnificent cake roll. Each one plays an important role, from the tender sponge cake to the sumptuous filling and picture-perfect garnishes. Trust me, don’t skip a thing — they’re all essential for flavor, structure, and that gorgeous color contrast.

• Eggs (4 large, separated): Whipped egg whites provide lift and a delicate crumb, while yolks add richness and structure.
• Granulated sugar (100 g, divided): Sweetens both the cake base and helps stabilize the meringue.
• Vanilla extract (1 tsp): A little vanilla boosts the overall flavor and lends warmth.
• All-purpose flour (70 g): Just enough flour for structure without making the cake tough or dense.
• Salt (1/4 tsp): Balances sweetness and sharpens the cake’s flavors.
• Cream of tartar (1/4 tsp): Helps the egg whites whip up tall and stay fluffy.
• Raspberry jam (150 g): Adds juicy, tangy fruitiness right through the middle.
• White chocolate (120 g, melted): Brings creamy sweetness and richness to the filling.
• Heavy whipping cream (200 ml): Whipped to soft, cloud-like peaks to lighten the filling.
• Powdered sugar (2 tbsp, plus more for dusting): Sweetens the cream and creates a snowy finish.
• Fresh raspberries (for garnish): Their burst of tartness and color makes each slice look and taste amazing.
• White chocolate shavings (for garnish): A decadent, eye-catching way to echo the filling’s flavor.

How to Make Raspberry White Chocolate Cake Roll

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 180°C (350°F) and lining a 10×15-inch jelly roll pan with parchment paper. Leave a little overhang so you can lift the cake out easily. This step sets the stage for a flawless cake release and makes rolling a breeze.

Step 2: Whip the Yolks and Sugar

In a large bowl, whisk the egg yolks with half of the sugar until your mixture is pale, thick, and just a bit glossy. Add the vanilla extract, mixing until everything is beautifully blended. This base is the secret to a super-tender cake.

Step 3: Make the Meringue

Grab a clean bowl and beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining sugar, and keep beating until you see glossy, stiff peaks. This cloud of meringue is what gives the Raspberry White Chocolate Cake Roll its signature airy texture.

Step 4: Fold and Combine

Carefully fold the whipped egg whites into the yolk mixture in three additions. Gently sift in the flour and salt, and fold with a light hand. Take your time — this is where tenderness is created, and you want to keep every precious bubble in the batter.

Step 5: Bake the Sponge

Spread the batter evenly into your prepared pan, smoothing it out for even baking. Bake for 10 to 12 minutes, or until the top is just set and springs back lightly to the touch. Don’t overbake — a soft, pliable cake is crucial for rolling without cracks.

Step 6: Roll It Up

While your cake is baking, sprinkle a clean kitchen towel generously with powdered sugar. As soon as the cake is out of the oven, immediately invert it onto your sugar-dusted towel and carefully peel off the parchment. Quickly roll the cake — towel and all — starting from the short end. Let it cool completely this way, so it memorizes its shape for assembly later.

Step 7: Make the White Chocolate Filling

Melt the white chocolate and let it cool slightly. In a medium bowl, whip the heavy cream and powdered sugar to stiff peaks (think of billowy clouds). Gently fold in the cooled white chocolate until luscious and smooth. This cream brings the “wow” to every bite.

Step 8: Assemble the Raspberry White Chocolate Cake Roll

Once cool, carefully unroll the cake. Spread raspberry jam in a thin, even layer across the surface, leaving a small border all around. Next, spread your white chocolate cream evenly over the jam. Roll the cake back up (this time without the towel), wrapping firmly but gently so the filling stays put. You’ll get that irresistible swirl in every slice.

Step 9: Chill and Garnish

Wrap your cake roll tightly in plastic wrap and tuck it in the fridge for at least an hour to set everything beautifully. Before serving, dust the top with powdered sugar, and decorate with fresh raspberries and a generous tumble of white chocolate shavings. It’s now ready for its grand entrance!

How to Serve Raspberry White Chocolate Cake Roll

Garnishes

To really make your Raspberry White Chocolate Cake Roll pop, always finish with fresh raspberries, a flutter of white chocolate shavings, and a final snowy dusting of powdered sugar. These touches aren’t just pretty — they add exciting flavors and gorgeous texture contrast to each bite. For extra sparkle, you can add a few edible flowers or fresh mint leaves.

Side Dishes

This cake roll is a star all on its own, but consider pairing it with a bowl of lightly sweetened whipped cream or a scoop of vanilla bean ice cream on the side. A cup of hot tea, a latte, or even a flute of sparkling wine turns a slice into a full celebration. The refreshing fruitiness of a raspberry coulis can also complement the cake without overpowering its delicate flavors.

Creative Ways to Present

For special occasions, slice the cake roll at an angle for dramatic presentation. Stack slices in a spiral on a platter, or fan them out with extra raspberries nestled between. Mini cake rolls made with the same recipe are adorable for tea parties. For a contemporary twist, serve slices on individual plates drizzled with raspberry sauce and a hint of lemon zest.

Make Ahead and Storage

Storing Leftovers

If you somehow manage to resist finishing the whole Raspberry White Chocolate Cake Roll in one sitting, simply cover leftovers snugly in plastic wrap and keep them in the fridge. The cake will stay blissfully soft and the filling perfectly creamy for up to 2 days, letting you sneak a slice whenever you’re feeling indulgent.

Freezing

Yes, you can freeze your cake roll! Wrap the whole roll (or individual slices) tightly in plastic wrap, then foil, and tuck it in the freezer for up to a month. Thaw overnight in the fridge before serving. Just remember, fresh raspberries as garnish are best added after thawing for the prettiest finish.

Reheating

This cake is meant to be served chilled and doesn’t need reheating. If you’ve frozen it, make sure to let it come to fridge temperature so the filling softens, then slice and enjoy! Avoid microwaving, as it can melt the delicate cream and ruin that beautiful swirl.

FAQs

Why did my cake crack when rolling?

Cracks usually mean the sponge cake was either overbaked or not rolled right away while still warm. Be sure to check for doneness early, and roll the cake up tightly in the towel as soon as it comes out of the oven to help it keep its shape.

Can I use fresh raspberries instead of jam?

Absolutely! If you prefer an all-natural fruit filling, mash fresh raspberries with a little sugar to taste, or whirl them into a thick puree. Just spread it thinly to avoid making the cake soggy.

What other fillings work in this cake roll?

Feel free to experiment — try lemon curd, strawberry jam, passion fruit curd, or even a chocolate ganache for a totally different but equally delicious twist!

How do I make perfect white chocolate shavings?

Simply grab a block of white chocolate and use a vegetable peeler along the edge to create cute little curls or flakes. If your chocolate is too hard, microwave it for a few seconds to soften it slightly for easier shaving.

Can I make the Raspberry White Chocolate Cake Roll ahead of time?

Yes! This cake roll is actually better made ahead, as the flavors meld in the fridge. Prepare and assemble the day before, refrigerate, and garnish just before serving for the freshest look and taste.

Final Thoughts

This Raspberry White Chocolate Cake Roll is one of those desserts that’s not just beautiful on the outside — every bite is a delicious surprise. If you make it, be prepared for happy sighs and a rush of compliments. So don’t wait for a special occasion: treat yourself, and let this showstopper brighten up your day or any gathering!

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