Description
Raspberry White Chocolate Cake Roll is a delightful dessert that perfectly balances the tartness of fresh raspberries with the creamy sweetness of white chocolate. This stunning cake roll features a vibrant pink filling, making it an eye-catching addition to any gathering. Easy to prepare and bursting with flavor, each slice will impress guests and leave them craving more. Perfect for celebrations or as a sweet treat at home, this cake roll captures the essence of summer in every bite.
Ingredients
- Large Eggs
- Granulated Sugar
- All-Purpose Flour
- Baking Powder
- Salt
- Vanilla Extract
- Fresh Raspberries
- White Chocolate Chips
- Heavy Cream
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, beat eggs and sugar until light and fluffy, approximately 5 minutes. Add vanilla extract and mix well.
- In another bowl, whisk flour, baking powder, and salt together. Gradually fold into the egg mixture without overmixing.
- Spread batter evenly on the baking sheet and bake for 12-15 minutes until golden brown.
- While cooling, mix raspberries with melted white chocolate; whip heavy cream until stiff peaks form and fold into raspberry mixture.
- Once cooled completely, turn the cake onto a powdered-sugar-dusted kitchen towel, spread filling evenly, and tightly roll using the towel for support.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg