Raspberry White Chocolate Swiss Roll

This elegant Raspberry White Chocolate Swiss Roll combines a light and fluffy sponge cake with a sweet and tangy raspberry filling and a creamy white chocolate ganache. Perfect for special occasions or as a delightful treat!

Raspberry White Chocolate Swiss Roll

Ingredients

For the Sponge Cake:

• 3 large eggs
• ¾ cup (150g) granulated sugar
• 1 tsp vanilla extract
• ¾ cup (90g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp milk

For the Raspberry Filling:

• ½ cup (150g) raspberry jam (preferably seedless)
• 1 cup (150g) fresh or frozen raspberries (thawed if frozen)

For the White Chocolate Ganache:

• 6 oz (170g) white chocolate, chopped
• ½ cup (120ml) heavy cream

For Garnish:

• Powdered sugar (for dusting)
• Fresh raspberries
• White chocolate shavings

Instructions

1. Prepare the Cake:

1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs and sugar with an electric mixer on high speed until the mixture is pale, thick, and tripled in volume (about 5 minutes).
3. Add the vanilla extract and mix gently.
4. Sift together the flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the egg mixture. Add the milk and gently fold until fully combined.
5. Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when lightly touched.

2. Roll the Cake:

1. While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper.
2. Starting from one short end, gently roll the cake with the towel inside. Let it cool completely in this rolled position.

3. Make the White Chocolate Ganache:

1. In a heatproof bowl, combine the chopped white chocolate and heavy cream.
2. Heat in the microwave in 20-second intervals, stirring after each, until the chocolate is fully melted and the mixture is smooth. Let it cool to room temperature, stirring occasionally.

4. Assemble the Cake:

1. Unroll the cooled cake carefully. Spread the raspberry jam evenly across the surface, leaving a small border around the edges.
2. Sprinkle the fresh or thawed raspberries over the jam.
3. Roll the cake back up tightly (without the towel) and place it seam-side down on a serving platter.

5. Decorate the Cake:

1. Pour the white chocolate ganache over the top of the rolled cake, letting it drip down the sides for a dramatic effect.
2. Garnished with fresh raspberries and white chocolate shavings. Dust lightly with powdered sugar if desired.

6. Serve:

• Chill the cake for at least 1 hour to set the ganache before slicing. Slice and serve with additional fresh raspberries if desired.

Storage:

• Store the Raspberry White Chocolate Swiss Roll in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature for the best flavor.