Description
A delicious raspberry white chocolate cake roll that combines sweet and tart flavors.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, eggs, butter, vanilla, and salt.
- Pour batter onto the baking sheet and spread evenly.
- Bake for 15-20 minutes or until lightly golden.
- Remove from the oven and let it cool slightly.
- While cooling, whip the cream with powdered sugar until soft peaks form.
- Spread whipped cream over the cake, then sprinkle with raspberries and white chocolate chips.
- Roll the cake carefully and wrap it in plastic wrap.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Ensure the cake is cool before rolling.
- You can substitute frozen raspberries if fresh ones are not available.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: raspberry white chocolate cake roll