Description
A light-as-air sponge cake rolled with a decadent white chocolate and tart raspberry filling. Elegant, fruity, and visually stunning.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 cup cake flour
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1 cup fresh raspberries
- 6 oz high-quality white chocolate, chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter, melted
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F and line a 10×15 inch baking sheet with parchment paper.
- Beat eggs, sugar, and cream of tartar on high speed for 8-10 minutes until thick ribbon stage is reached.
- Gently fold in sifted cake flour and vanilla extract until just combined.
- Spread batter evenly on the pan and bake for 10-12 minutes.
- Immediately flip the hot cake onto a sugar-dusted towel and roll up tightly to set the shape.
- Simmer raspberries into a puree and strain seeds. Mix with melted white chocolate and heavy cream.
- Unroll the cooled cake, spread the raspberry-chocolate filling, and roll back up.
- Refrigerate for 2 hours before slicing.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired