Elegant Rolled Raspberry White Chocolate Cake 

Elegant Rolled Raspberry White Chocolate Cake 🍰✨

A stunning Swiss roll-style cake with delicate vanilla sponge, luscious white chocolate cream, and a vibrant raspberry swirl—perfect for afternoon tea or special occasions!

⏰ Prep Time: 30 mins | 🍳 Bake Time: 12 mins | ❄️ Chill Time: 2 hours | 🍴 Servings: 8

📝 Ingredients

For the Sponge Cake:

• 4 large eggs, room temperature

• ¾ cup (150g) granulated sugar

• 1 tsp vanilla extract

• ¾ cup (90g) cake flour (or all-purpose flour + 2 tbsp cornstarch)

• ¼ tsp salt

• 2 tbsp butter, melted and cooled

• Pink gel food coloring (optional, for a pastel swirl)

For the Raspberry Swirl:

• ½ cup (120g) raspberry purée (fresh or frozen, strained)

• 2 tbsp powdered sugar

For the White Chocolate Filling:

• 1 cup (240ml) heavy cream, cold

• 4 oz (115g) white chocolate, melted and cooled

• ½ cup (120g) mascarpone cheese (or cream cheese)

• 2 tbsp powdered sugar

For Decoration:

• Fresh raspberries

• White chocolate shavings

• Mint leaves (optional)

• Powdered sugar for dusting

📌 Instructions

1️⃣ Make the Sponge Cake:

1. Prep: Preheat oven to 350°F (175°C). Line a 10×15-inch (25x38cm) jelly roll pan with parchment paper.

2. Whip eggs & sugar: Beat eggs and sugar on high speed for 5-7 mins until pale, thick, and tripled in volume. Add vanilla.

3. Fold in dry ingredients: Sift flour and salt over the egg mixture. Gently fold with a spatula until just combined. Drizzle in melted butter.

4. Bake: Spread batter evenly into the pan. Bake 10-12 mins until the cake springs back when touched.

2️⃣ Roll & Cool:

1. Immediately flip the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment.

2. Roll the cake from the short end with the towel inside. Let cool completely (prevents cracking!).

3️⃣ Raspberry Swirl:

Simmer raspberry purée and powdered sugar until thickened (5 mins). Cool completely.

4️⃣ White Chocolate Filling:

1. Whip heavy cream to soft peaks. Add cooled melted white chocolate, mascarpone, and powdered sugar. Whip to stiff peaks.

2. Assemble: Unroll the cake, spread with white chocolate cream, then drizzle raspberry purée in swirls. Re-roll tightly (without the towel).

5️⃣ Chill & Decorate:

Refrigerate 2+ hours. Before serving, dust with powdered sugar, top with fresh raspberries, and white chocolate shavings.

💡 Tips for Success:

✅ Room-temperature eggs whip better for a fluffy sponge.
✅ Roll while warm to prevent cracks.
✅ Swap flavors: Try lemon curd instead of raspberry, or dark chocolate filling.
✅ Make ahead: Stores well in the fridge for 2 days (wrap tightly).

This showstopping rolled cake is as delicious as it is beautiful—ideal for impressing guests! Let me know how it turns out. 😍🍓