Raspberry White Chocolate Cake Roll π°π
Raspberry White Chocolate Cake Roll π°π
Prep Time: 20 minutes | Cooking Time: 10-12 minutes | Total Time: 2 hours 20 minutes
Kcal: Approximately 200 kcal per slice | Servings: 10-12 slices
_____Ingredients:_____
4 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup powdered sugar, for dusting
1 cup fresh raspberries
1 cup white chocolate chips
1 cup heavy cream
Additional powdered sugar, for rolling
_____Directions:_____
Preheat your oven to 375Β°F (190Β°C). Grease a 10x15-inch jelly roll pan, then line it with parchment paper, leaving an overhang on the longer sides. Grease the parchment paper as well.
In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until thick and pale, about 5 minutes. Beat in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan and spread it out evenly with a spatula. Bake for 10-12 minutes, or until the top is golden brown and springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar.
When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper, then gently roll up the cake and towel together, starting from one of the short ends. Let it cool completely while rolled up.
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the white chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and creamy.
Carefully unroll the cooled cake and remove the towel. Spread the white chocolate ganache evenly over the surface of the cake, then scatter the fresh raspberries on top.
Starting from the same short end you rolled from earlier, carefully roll up the cake again, using the parchment paper to help lift and guide it. Transfer the rolled cake to a serving platter, seam side down.
Dust the cake roll with additional powdered sugar before slicing and serving. Enjoy!
