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Raspberry & White Chocolate Swiss Roll Recipe

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

4.9 from 15 reviews

This Raspberry & White Chocolate Swiss Roll is a delicate and luxurious dessert featuring a light, fluffy sponge cake rolled with a tangy raspberry filling, finished with a smooth white chocolate glaze. Perfect for celebrations, it combines fresh raspberries, creamy filling, and elegant decorative touches for a stunning, delicious treat.

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 the oven to 180°C (350°F) and line a 10×15 inch baking tray with parchment paper. In a large bowl, whip the eggs, granulated sugar, and vanilla extract together until pale and fluffy, about 5 minutes. Sift in the flour, baking powder, and salt, then gently fold the dry ingredients into the egg mixture until combined. Spread the batter evenly on the prepared tray and bake for 10–12 minutes until golden and springy to the touch. While still warm, carefully roll the sponge in a clean tea towel lined with parchment paper to shape it. Allow to cool completely.
  2. Make the Raspberry Filling: In a saucepan, heat the fresh raspberries, sugar, and lemon juice over medium heat until the raspberries soften and begin to release juice. Lightly mash the mixture and let it cool completely. In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the cream cheese (if using) and the cooled raspberry puree into the whipped cream until evenly combined.
  3. Assemble the Roll: Unroll the cooled sponge cake carefully and spread the raspberry cream filling evenly over the surface. Roll the sponge back up tightly without squeezing out the filling. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set and develop flavor.
  4. Prepare White Chocolate Glaze: Gently heat the heavy cream until steaming but not boiling. Pour the hot cream over the chopped white chocolate in a heatproof bowl and stir until the chocolate is fully melted and the glaze is smooth. Allow the glaze to cool slightly so it thickens enough to coat the roll without running off.
  5. Decorate: Place the chilled Swiss roll on a serving platter and pour the white chocolate glaze evenly over the top, allowing it to drip slightly down the sides for a glossy finish. Decorate with fresh raspberries, edible flowers, pearl sugar or edible pearls, and drizzle raspberry sauce if desired for extra flavor and visual appeal.

Notes

  • Rolling the sponge cake while warm helps prevent cracks and makes shaping easier.
  • Using cream cheese in the filling adds stability but can be omitted for a lighter texture.
  • Chill the roll well before glazing to ensure the glaze sets nicely.
  • Fresh raspberries can be substituted with frozen, but fresh is recommended for best texture and flavor.
  • Store the Swiss roll in the refrigerator for up to 2 days for optimal freshness.

Nutrition

Keywords: Swiss roll, raspberry dessert, white chocolate glaze, sponge cake, celebration cake, raspberry cream filling

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