Ingredients
For the Sponge Cake:
- 4 large eggs, separated
- 100 g (1/2 cup) granulated sugar, divided
- 1 tsp vanilla extract
- 70 g (1/2 cup) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp cream of tartar
For the Filling:
- 150 g (1/2 cup) raspberry jam
- 120 g (1/2 cup) white chocolate, melted
- 200 ml (3/4 cup) heavy whipping cream
- 2 tbsp powdered sugar
For Garnish:
- Fresh raspberries
- White chocolate shavings
- Powdered sugar
Instructions
- Prepare the Cake: Preheat the oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. In a large bowl, whisk together the egg yolks and half of the sugar (50 g) until light and creamy, then stir in the vanilla extract. In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining sugar (50 g), continuing to beat until stiff peaks form. Carefully fold the egg whites into the yolk mixture in three batches, taking care not to deflate the batter. Sift the flour and salt over the mixture and fold gently until just combined. Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake is springy to the touch and lightly golden.
- Roll the Cake: While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Immediately after baking, invert the warm cake onto the towel and carefully peel away the parchment paper. Starting from a short edge, roll the cake up tightly with the towel. Allow it to cool completely while rolled to help set its shape.
- Prepare the Filling: Melt the white chocolate and let it cool slightly. In a medium bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold in the melted white chocolate until the mixture is smooth and creamy.
- Assemble the Cake Roll: Once the cake is cool, unroll it gently. Spread the raspberry jam evenly over the cake, leaving a small border around the edges to help prevent overflow. Next, evenly spread the white chocolate cream filling over the jam. Re-roll the cake (without the towel), being careful not to squeeze out the filling.
- Chill and Garnish: Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and flavors to meld. Before serving, dust the top of the cake roll with powdered sugar and garnish with fresh raspberries and white chocolate shavings for a beautiful presentation.
Notes
- Do not overbake the sponge cake, as it needs to be pliable for easy rolling.
- Fresh raspberry puree can be substituted for a brighter fruit flavor in the filling.
- The cake roll can be stored in the refrigerator for up to 2 days—cover well for best texture.
- Handle the cake gently when unrolling and rerolling to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 260
- Sugar: 23g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
