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Raspberry & White Chocolate Swiss Roll Recipe

Raspberry & White Chocolate Swiss Roll Recipe
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★★★★★

4.7 from 15 reviews

A delicate and luxurious Raspberry & White Chocolate Swiss Roll featuring a light and fluffy sponge cake filled with tangy raspberry cream and topped with a glossy white chocolate glaze. Perfectly balanced with fresh raspberries and beautiful edible decorations, this elegant dessert is ideal for celebrations and special occasions.

Ingredients

Scale

For the Sponge Cake:

  • 4 large eggs
  • 120 g (½ cup) granulated sugar
  • 1 tsp vanilla extract
  • 120 g (1 cup) all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt

For the Filling:

  • 200 g (1 cup) fresh raspberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 250 ml (1 cup) heavy cream, chilled
  • 2 tbsp powdered sugar
  • 100 g (3.5 oz) cream cheese (optional, for stability)

For the White Chocolate Glaze:

  • 200 g (7 oz) white chocolate, chopped
  • 100 ml (½ cup) heavy cream

Decoration:

  • Fresh raspberries
  • Edible flowers (like in the photo)
  • Pearl sugar or edible pearls
  • Raspberry sauce (optional)

Instructions

  1. Bake the Sponge Cake: Preheat your oven to 180°C (350°F) and line a 10×15 inch baking tray with parchment paper. Whip the eggs, granulated sugar, and vanilla extract together until the mixture is pale and fluffy, about 5 minutes. Sift in the all-purpose flour, baking powder, and a pinch of salt, then gently fold the dry ingredients into the wet mixture to maintain the airiness. Spread the batter evenly across the prepared tray and bake for 10 to 12 minutes, until the sponge is golden and springy to the touch. While still warm, carefully roll the sponge cake in a tea towel lined with parchment paper to help shape it, then allow it to cool completely.
  2. Make the Raspberry Filling: In a saucepan, heat fresh raspberries with sugar and lemon juice until the berries soften and begin to break down. Mash the mixture slightly to release more juice, then set aside to cool. Whip the chilled heavy cream with powdered sugar until soft peaks form. If using, fold in the cream cheese for extra stability, and then incorporate the cooled raspberry puree gently to create a smooth, tangy filling.
  3. Assemble the Roll: Unroll the cooled sponge gently to avoid cracking. Spread the raspberry cream filling evenly over the surface. Carefully roll the sponge back up tightly to create the Swiss roll shape. Wrap the roll and refrigerate for at least 1 hour to set the filling and help the roll hold its shape.
  4. Prepare White Chocolate Glaze: Heat the heavy cream in a small saucepan until it is steaming but not boiling. Pour the hot cream over the chopped white chocolate and let it sit for a minute, then stir gently until the chocolate is completely melted and smooth. Allow the glaze to cool slightly but remain pourable.
  5. Decorate: Remove the chilled roll from the refrigerator and place it on a serving plate. Pour the white chocolate glaze evenly over the top, allowing it to drip down the sides for a glossy finish. Decorate with fresh raspberries, edible flowers, and pearl sugar or edible pearls. Optionally, drizzle raspberry sauce over or alongside the roll for an extra fruity touch.

Notes

  • For a firmer filling, include the cream cheese as directed; omit if you prefer a lighter cream texture.
  • Make sure to roll the sponge while warm to prevent cracking.
  • The roll can be made a day ahead and stored in the refrigerator; just add fresh decorations before serving.
  • If you don’t have pearl sugar, crushed meringue or finely chopped nuts can add texture.
  • Use high-quality white chocolate for the best flavor and smooth glaze finish.

Nutrition

Keywords: Raspberry Swiss Roll, White Chocolate Cake, Raspberry Roll Cake, Swiss Roll Recipe, White Chocolate Dessert, Celebration Cake, Easy Swiss Roll

Find it online: https://maicook.com/raspberry-and-white-chocolate-swiss-roll-recipe-2/