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Powdered sugar, for dusting
White chocolate shavings or curls (optional)
Fresh raspberries, for garnish
How to Make an Elegant Raspberry White Chocolate Cake Roll
Step 1: Prepare the White Chocolate Ganache
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove from heat and pour over the chopped white chocolate in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth.
Cover and refrigerate the ganache for at least 30 minutes to thicken slightly.
Step 2: Make the Cake Roll Sponge
Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together using a hand or stand mixer until the mixture is pale, thick, and tripled in volume (about 5 minutes). This step is crucial for a light and fluffy sponge.
Add Vanilla and Almond Extracts: Stir in the extracts for flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this into the egg mixture, being careful not to deflate the batter.
Add Milk: Gently stir in the milk to loosen the batter slightly.
Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
Step 3: Roll the Cake
Prepare a Towel: While the cake is baking, lay out a clean kitchen towel and sprinkle it generously with powdered sugar.
Invert the Cake: Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Roll the Cake: Starting from the short end, roll the cake (with the towel) into a tight spiral. Let it cool completely in this rolled shape. This step helps the cake retain its shape and prevents cracking later.
Step 4: Make the Filling
Combine Cream Cheese and Powdered Sugar: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth.
Add Vanilla and Ganache: Mix in the vanilla extract and half of the chilled white chocolate ganache.
Fold in Raspberries: Gently fold in the raspberries, being careful not to crush them.
Step 5: Assemble the Cake Roll
Unroll the Cake: Carefully unroll the cooled sponge cake. Don’t worry if it has a few cracks—they’ll be hidden once it’s rolled up again.
Spread the Filling: Evenly spread the raspberry and white chocolate filling over the cake, leaving a small border around the edges.
Roll It Up: Re-roll the cake (without the towel) as tightly as possible, starting from the same end.
Chill: Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
Step 6: Decorate and Serve
Dust with Powdered Sugar: Once chilled, dust the cake roll with powdered sugar for a classic touch.
Add Garnishes: Top with fresh raspberries and white chocolate curls for a sophisticated presentation.
Slice and Serve: Use a sharp knife to cut clean slices, wiping the blade between cuts for the best results.
Tips for Success
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