Raspberry White Chocolate Roll (Print Version)

# Ingredients:

→ For the Sponge Cake

01 - 4 large eggs, separated
02 - 100 g granulated sugar, divided
03 - 1 tsp vanilla extract
04 - 70 g all-purpose flour
05 - 1/4 tsp salt
06 - 1/4 tsp cream of tartar

→ For the Filling

07 - 150 g raspberry jam
08 - 120 g white chocolate, melted
09 - 200 ml heavy whipping cream
10 - 2 tbsp powdered sugar

→ For Garnish

11 - Fresh raspberries
12 - White chocolate shavings
13 - Powdered sugar

# Instructions:

01 - Preheat your oven to 175°C (350°F). Line a 9×13-inch baking sheet with parchment paper and set aside.
02 - In a medium bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add half of the sugar (50 g) and beat until stiff peaks form.
03 - In a separate bowl, beat the egg yolks with the remaining sugar and vanilla extract until light and fluffy.
04 - Gently fold the egg yolk mixture into the egg whites. Sift the flour and salt over the mixture and gently fold until combined.
05 - Spread the batter evenly onto the prepared baking sheet. Bake for 12-15 minutes, or until lightly golden and the cake springs back when touched.
06 - Remove the cake from the oven and allow it to cool slightly. While it’s cooling, prepare the filling.
07 - Whisk the heavy whipping cream and powdered sugar until stiff peaks form. Gently fold in the melted white chocolate and raspberry jam.
08 - Once the cake has cooled, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Spread the raspberry white chocolate filling evenly over the cake. Carefully roll the cake up using the towel to help.
09 - Place the cake roll seam-side down on a serving platter. Garnish with fresh raspberries, white chocolate shavings, and a dusting of powdered sugar.

# Notes:

01 - Be gentle when folding the egg whites and flour into the mixture to maintain the sponge’s light texture.
02 - You can use store-bought or homemade raspberry jam.
03 - If you prefer a stronger raspberry flavor, feel free to add more jam to the filling.

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