Raspberry White Chocolate Delight

This elegant raspberry white chocolate cake roll has become my signature dessert for special occasions. The contrast between the light sponge cake, creamy white chocolate filling, and tangy raspberry jam creates a perfect harmony that never fails to impress guests.

I first made this cake roll for my sister's baby shower, and it was such a hit that I've been requested to bring it to every family gathering since. The delicate balance of flavors makes it sophisticated yet approachable.

Ingredients

• 4 large eggs: separated at room temperature for maximum volume
• 100g granulated sugar: divided to stabilize both egg whites and yolks
• 1 tsp vanilla extract: for warmth and depth
• 70g all purpose flour: measured precisely for the perfect texture
• 1/4 tsp salt: to enhance flavors
• 1/4 tsp cream of tartar: helps egg whites maintain their structure
• 150g raspberry jam: opt for a quality brand with seeds for authentic flavor
• 120g white chocolate: choose a premium brand that melts smoothly
• 200ml heavy whipping cream: must be very cold for proper whipping
• 2 tbsp powdered sugar: to stabilize the cream filling
• Fresh raspberries: for garnish, look for plump bright berries without moisture
• White chocolate shavings: for elegant presentation

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350°F and line a 9×13 inch baking sheet with parchment paper leaving an overhang for easy removal. Dust a clean kitchen towel with powdered sugar to prevent sticking when rolling.

Whip Egg Whites:

In a spotlessly clean bowl beat egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form about 2 minutes. Gradually add half the sugar continuing to beat until stiff glossy peaks form about 2 more minutes. The mixture should hold its shape when the beater is lifted.

Create Egg Yolk Mixture:

In a separate large bowl beat egg yolks with remaining sugar and vanilla until the mixture becomes pale yellow and ribbony about 3 minutes. The volume should double and when you lift the beater the mixture should fall back in thick ribbons.

Combine Mixtures:

Using a large rubber spatula fold the egg yolk mixture into the egg whites with gentle sweeping motions cutting through the center and folding around the edges. Work slowly to maintain as much air as possible.

Add Dry Ingredients:

Sift flour and salt over the egg mixture in three batches folding gently after each addition until just incorporated. Overmixing will deflate the batter so stop when no dry streaks remain.

Bake The Sponge:

Spread the batter evenly on the prepared baking sheet using an offset spatula to create a uniform layer. Bake for 12 to 15 minutes until the top is lightly golden and springs back when gently touched.

Prepare Filling:

While the cake bakes whip cold heavy cream with powdered sugar until stiff peaks form about 3 minutes. In a separate bowl melt white chocolate in 30 second microwave intervals stirring between each until smooth. Allow to cool slightly then gently fold into the whipped cream followed by swirls of raspberry jam.

Roll The Cake:

Turn the warm cake onto the prepared kitchen towel peel off parchment paper and trim any crisp edges. While still warm starting from the short end roll the cake with the towel inside to train its shape. Allow to cool completely about 30 minutes.

Assemble The Roll:

Carefully unroll the cooled cake spread the filling evenly leaving a 1 inch border on all sides. Using the towel as support reroll the cake without applying too much pressure.

Final Touches:

Place seam side down on a serving platter and refrigerate for at least 1 hour to set. Before serving garnish with fresh raspberries white chocolate shavings and a light dusting of powdered sugar.

My favorite part of this recipe is watching guests' faces light up when they see the beautiful spiral pattern revealed with each slice. My grandmother always said a good cake roll is the mark of a confident baker and this recipe never fails to make me feel like one.

Make Ahead Options

This elegant dessert accommodates busy schedules beautifully. You can prepare the sponge cake up to two days ahead wrap it tightly in plastic wrap and store at room temperature. The filling can be made up to 24 hours in advance and kept refrigerated. Assemble the cake roll up to 8 hours before serving for the best texture and flavor experience. The fully assembled cake maintains its moisture and doesn't become soggy even after hours in the refrigerator.

Seasonal Variations

While raspberries create a classic pairing with white chocolate this versatile recipe welcomes seasonal adaptations. In summer replace raspberries with fresh strawberries or blackberries. Fall calls for apple butter with cinnamon-infused whipped cream. Winter holidays shine with cranberry compote and orange zest added to the filling. Spring begs for lemon curd swirled through the white chocolate mixture. Each variation maintains the same elegant presentation while showcasing the best flavors of the season.

Troubleshooting Tips

Even experienced bakers sometimes encounter challenges with cake rolls. If your sponge cracks during rolling it was likely overbaked or rolled when too cool simply cover imperfections with extra filling or garnishes. Runny filling usually means the white chocolate was too warm when added to the cream or the cream wasn't whipped to stiff peaks. For a filling that holds its shape perfectly chill the mixing bowl and beaters before whipping the cream. If your cake seems dense rather than airy you likely overmixed the batter or deflated the egg whites during folding.

Serving Suggestions

This cake roll stands beautifully on its own but can be elevated further with thoughtful accompaniments. Serve slices with a small scoop of vanilla bean ice cream for a temperature contrast. A drizzle of warm raspberry coulis creates dramatic presentation. For coffee service pair with an espresso or cappuccino to balance the sweetness. When featuring as the centerpiece of a dessert table surround with fresh berries and edible flowers for a garden party aesthetic. Allow the cake to sit at room temperature for 15 minutes before serving to enhance the flavors and texture.

Frequently Asked Questions

→ How do I keep the sponge cake light and airy?

Be gentle when folding the egg whites and yolk mixture together, and ensure you sift the flour to prevent lumps that could deflate the batter.

→ Can I use store-bought raspberry jam?

Yes, store-bought raspberry jam works perfectly. However, homemade jam can offer a fresher, more personalized flavor.

→ How do I prevent the cake from cracking when rolling?

Roll the cake gently while warm using a lightly powdered kitchen towel to guide it. This helps shape it without breaking.

→ Can I make this dessert ahead of time?

Yes, you can prepare the roll a day before serving. Store it in the refrigerator to keep it fresh and chilled.

→ What garnishes work best for this dessert?

Fresh raspberries, white chocolate shavings, and a dusting of powdered sugar enhance both the flavor and presentation.