Description
A elegant dessert featuring a light cake rolled with fresh raspberries and creamy white chocolate.
Ingredients
- For the cake: 4 large eggs
- For the cake: 1 cup granulated sugar
- For the cake: 1 teaspoon vanilla extract
- For the cake: 1 cup all-purpose flour
- For the filling: 1 cup fresh raspberries
- For the filling: 1 cup white chocolate chips, melted
- For the filling: 1 cup heavy whipping cream, whipped
Instructions
- Preheat oven to 375°F and line a jelly roll pan with parchment paper.
- In a bowl, beat eggs and sugar until thick and pale.
- Fold in vanilla and flour until just combined.
- Spread batter evenly in the pan and bake for 12-15 minutes.
- While warm, roll the cake in a clean towel and let cool.
- Unroll, spread with melted white chocolate and raspberries mixed into whipped cream, then re-roll.
- Chill for at least 1 hour before serving.
Notes
Ensure the cake is rolled while still warm to prevent cracking. Store in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 5g