Description
A delightful sweet cake roll filled with white chocolate cream and topped with fresh raspberries, resembling a small tree trunk.
Ingredients
- 4 large eggs, separated
- ½ cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ cup whole milk
- 2 tbsp melted butter
- 8 oz white chocolate, chopped
- ½ cup heavy cream
- 8 oz mascarpone cheese or cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, to thicken)
- Whipped cream or white chocolate ganache to cover
- Fresh raspberries and white chocolate curls or shavings to top
- Powdered sugar to dust
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment paper and leave an overhang.
- In a large bowl, beat the egg yolks with sugar until pale and thick. Stir in vanilla, milk, and melted butter.
- In another bowl, whisk the egg whites with a pinch of salt until soft peaks form. Fold them into the yolk mixture.
- Sift in the flour, baking powder, and salt. Fold gently until the batter is smooth.
- Spread the batter in the pan and bake for 12 minutes, until the cake springs back when touched.
- Turn the warm cake out onto a clean towel dusted with powdered sugar. Peel off the parchment. Roll the cake from the short end in the towel and let it cool while rolled.
- Make the raspberry sauce by heating raspberries, sugar, and lemon juice in a small pan. Simmer for 5 minutes until soft. Mix cornstarch with cold water and stir it in if desired. Strain the sauce to remove seeds and let it cool.
- Melt white chocolate with heavy cream until smooth and let it cool slightly. Beat mascarpone with powdered sugar and vanilla until smooth, then fold in the white chocolate.
- Unroll the cooled cake. Spread the white chocolate mixture over the cake. Drizzle or spread the raspberry sauce on top of the filling. Roll the cake back up without the towel and place seam-side down.
- Spread whipped cream or white chocolate ganache on the roll. Add fresh raspberries and white chocolate curls. Dust with powdered sugar for a snow-like appearance.
Notes
Cover the roll with plastic wrap or store in an airtight container in the fridge for up to 3 days. For longer storage, freeze slices in a tight box for up to 1 month, thawing in the fridge when ready to eat.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American