Raspberry White Chocolate Cake Roll
Ingredients:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk, warm
1 cup fresh raspberries
1 cup white chocolate chips
1 cup heavy cream
Powdered sugar, for dusting
Directions:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar together with an electric mixer on high speed for about 5 minutes, until the mixture is thick and pale. Add the vanilla extract.
Gently fold in the flour mixture, alternating with the warm milk, until just combined.
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake is golden and springs back when touched.
While the cake is baking, prepare a clean kitchen towel and dust it with powdered sugar.
Once baked, immediately turn the cake out onto the prepared towel and peel off the parchment paper. Starting from the short end, carefully roll the cake up with the towel and let it cool completely.
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the white chocolate chips. Stir until the chocolate is melted and smooth. Let cool slightly.
Unroll the cooled cake and spread the white chocolate ganache evenly over it. Sprinkle fresh raspberries on top.
Roll the cake back up without the towel, wrap it in plastic wrap, and refrigerate for at least 1 hour before serving.
Before serving, dust the cake with powdered sugar and garnish with additional raspberries, if desired.
Prep Time: 25 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 45 minutes (including cooling)
Kcal: 280 kcal | Servings: 8 servings
