Description
A stunning dessert that combines the tartness of fresh raspberries with creamy white chocolate, perfect for gatherings or as a special treat.
Ingredients
Scale
- 1 cup Raspberry Puree (fresh raspberries)
- 3/4 cup Granulated Sugar
- 1 cup All-Purpose Flour
- 3 large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 4 oz White Chocolate
- 1 cup Heavy Cream
- 1/2 cup Powdered Sugar
Instructions
- Preheat your oven to 375°F (190°C) and grease a jelly roll pan with parchment paper.
- In a large bowl, whisk together eggs and granulated sugar until pale and doubled in volume.
- Sift flour, baking powder, and salt into the egg mixture and gently fold.
- Pour the batter into the prepared pan and bake for 15 minutes until the cake springs back when pressed.
- Let the cake cool for a few minutes, then invert it onto a powdered sugar-dusted towel and carefully roll it up to cool completely.
- While cooling, beat heavy cream and powdered sugar until soft peaks form. Melt white chocolate and fold into the whipped cream with raspberry puree.
- Unroll the cooled cake, spread the filling evenly, and roll it tightly back into a log shape.
- Transfer to a serving platter, seam-side down, dust with powdered sugar, or top with melted white chocolate and fresh raspberries.
- Slice and serve to enjoy this delightful dessert!
Notes
For a lighter texture, consider using cake flour instead of all-purpose flour. Substitute Greek yogurt for a lighter filling option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cake roll, raspberry, white chocolate, dessert, easy recipe
