Description
This Raspberry White Chocolate Cake Roll is a delightful dessert that combines rich flavors and a beautiful presentation, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup raspberries, fresh or frozen
- 1 cup white chocolate chips
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, sugar, and salt. Add the eggs, melted butter, and vanilla extract, mixing until smooth.
- Pour the batter into the prepared baking sheet and spread it evenly.
- Bake for 12-15 minutes, or until golden brown. Allow to cool slightly, then roll the cake with the parchment paper.
- Let it cool completely, then unroll and spread the raspberries and white chocolate evenly.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the raspberries.
- Re-roll the cake tightly and refrigerate for at least 1 hour before serving.
- Slice and enjoy your Raspberry White Chocolate Cake Roll!
Notes
- For a more intense raspberry flavor, you can add raspberry extract to the cream filling.
- Dust the top with powdered sugar for an elegant presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg