Exquisite Raspberry White Chocolate Cake Roll Delight

by
- 3 large eggs - 3/4 cup granulated sugar - 1/4 cup all-purpose flour - 1/4 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 teaspoon vanilla extract - 1 cup fresh raspberries - 6 ounces white chocolate, finely chopped - 1 cup heavy cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract (for the whipped cream) In this delightful cake roll, each ingredient plays a key role. The eggs give the cake body and structure. Granulated sugar adds sweetness and helps create a light texture. Flour and cocoa powder set the base for a rich, chocolatey flavor. Baking powder helps the cake rise, while salt balances the sweetness. Vanilla extract adds a lovely aroma. Fresh raspberries bring a burst of tartness that complements the sweetness of the white chocolate. For the filling, I melt the white chocolate to create a creamy base. Heavy cream, whipped to soft peaks, adds a light, airy texture. Powdered sugar sweetens the cream and enhances the overall taste. Another splash of vanilla in the whipped cream rounds out the flavor beautifully. Check the Full Recipe for more details on how to combine these ingredients into a stunning cake roll. Each step builds on the last, ensuring a perfect blend of flavors. Enjoy crafting this treat! 1. Preheat your oven to 350°F (175°C). Grab a 15x10 inch jelly roll pan. Line it with parchment paper and grease it lightly. This keeps the cake from sticking. 2. In a large bowl, beat the 3 large eggs and 3/4 cup of granulated sugar. Mix until it is light and fluffy, about 5 minutes. This step adds air to your cake. 3. In another bowl, sift together 1/4 cup of all-purpose flour, 1/4 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gently fold this dry mix into the egg mixture. Add 1/2 teaspoon of vanilla extract and combine gently. Don't overmix; keep that fluffiness! 1. Pour the batter into the prepared jelly roll pan. Spread it evenly using a spatula. 2. Bake in the oven for 12 to 15 minutes. The cake should spring back when touched. 3. Once baked, remove it quickly. Invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. 1. To melt the white chocolate, place it in a microwave-safe bowl. Heat in 20-second bursts, stirring until smooth. Let it cool slightly. 2. In another bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Beat until soft peaks form, about 3-5 minutes. 3. Gently fold the melted white chocolate into the whipped cream. This creates a rich and creamy filling. 1. Once the cake cools, spread the white chocolate filling over the top. 2. Evenly distribute 1 cup of fresh raspberries on the cream. 3. Carefully re-roll the cake from one of the short ends, without the towel. Wrap the roll in plastic wrap and chill for at least 1 hour. 4. When ready to serve, slice the roll into beautiful pieces. Garnish with extra raspberries and a dusting of powdered sugar. For the full recipe, check out the details above. Enjoy your cake roll delight! To make a fluffy cake, you must aerate the eggs well. This means you need to beat the eggs and sugar until they look light and fluffy. Use a whisk for about five minutes. This step adds air and helps your cake rise. Next, fold in the dry ingredients gently. Use a spatula and mix slowly. If you mix too much, your cake can turn dense. You want to keep that airy texture to ensure a light cake. Rolling the cake can be tricky. First, always roll it while it is warm. This helps keep its shape. Start from one of the shorter sides and roll tightly but not too tight. This way, it won’t crack. To prevent cracking, dust the clean kitchen towel with powdered sugar. This helps the cake slide out easily. If it does crack, don’t worry! You can cover it with cream later. For a stunning look, garnish with fresh raspberries and melted white chocolate. Place a few raspberries on top of each slice. You can drizzle some melted chocolate over the cake roll for that gourmet touch. When plating, use a decorative platter. Arrange the slices neatly and scatter extra raspberries around. It creates a beautiful centerpiece. This makes your dessert look as good as it tastes! For the full recipe, check out the [Full Recipe]. {{image_4}} You can easily change the filling to suit your taste. Here are some ideas: - Vanilla Filling: Swap the white chocolate for vanilla extract. This gives a rich flavor. - Lemon Filling: Try using lemon zest and juice for a bright twist. It adds a zesty kick. - Other Berries: Instead of raspberries, you can use strawberries or blueberries. They bring their unique sweetness. If you have dietary needs, you can still enjoy this cake roll: - Gluten-free: Use almond flour instead of all-purpose flour. It works well and keeps the cake light. - Dairy-free: Substitute the heavy cream with coconut cream. This adds a creamy texture and keeps it dairy-free. Decoration can make your cake roll even more special. Here are some fun ideas: - Edible Flowers: Add colorful edible flowers on top. They bring beauty and charm. - Chocolate Shavings: Use a vegetable peeler to create chocolate shavings. They add a rich touch and look great. These variations make your raspberry white chocolate cake roll unique. Feel free to mix and match! You can find the Full Recipe for guidance on making this delicious dessert. To keep your cake roll fresh, place it in the fridge. Use plastic wrap to cover it tightly. This helps keep the cake moist and flavorful. Avoid wrapping it too loosely, as air can dry it out. For best results, you should store the cake roll in the fridge for up to three days. The flavors will blend nicely, making each bite even better. If you want to save some cake for later, freezing is a great option. Wrap the cake roll in plastic wrap, then place it in an airtight container. This will help prevent freezer burn. You can freeze the cake roll for up to three months. When you’re ready to enjoy it, take it out and let it thaw in the fridge overnight. This way, the texture remains soft and delicious. This cake roll shines at special events. It’s perfect for birthdays, anniversaries, or holiday gatherings. Your guests will love its unique flavors and pretty look. Pair the cake with a cup of tea or a glass of sparkling wine. It also tastes great with a scoop of vanilla ice cream. These pairings enhance the sweetness of the raspberries and the creaminess of the white chocolate. For more detailed instructions, check out the Full Recipe. The cake roll stays fresh in the fridge for about 3 to 4 days. Make sure to wrap it well in plastic wrap. This keeps it moist and prevents it from absorbing other smells in the fridge. The longer it sits, the softer the cake may become. However, the flavors will deepen over time, making it even more delicious. Yes, you can make this cake roll a day or two in advance. Just follow the recipe and let it cool completely after rolling. After that, wrap it tightly in plastic wrap. Store it in the fridge until you’re ready to serve. This makes it perfect for parties or special occasions. If your cake cracks while rolling, don’t worry! You can fix it by spreading the filling thicker to help hold it together. Use a little extra whipped cream to cover the cracks. For future rolls, make sure you do not overbake the cake. Also, roll it gently while it’s warm. This helps keep it soft and pliable. Yes, you can use frozen raspberries instead of fresh ones. Just make sure to thaw them and drain any extra liquid before adding them to the cake. Frozen raspberries might be softer, so handle them with care. They still add great flavor and color to your cake roll. This cake roll is simple and fun to make. We covered main and extra ingredients, from eggs to fresh raspberries and whipped cream. The baking steps guide you through preparing and rolling the cake perfectly. I shared tips for a fluffy result and ideas for storage and serving. You can even try different flavors or dietary options. With these techniques, you will impress anyone you serve this dessert to. Enjoy creating your delightful cake roll!

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Are you ready to impress your guests with a show-stopping dessert? This Exquisite Raspberry White Chocolate Cake Roll is a perfect blend of rich flavors and stunning visuals. With light, airy cake and a creamy filling, each slice offers a delightful balance of tart and sweet. Whether it’s a special occasion or a casual treat, this recipe is sure to wow. Let’s dive into the ingredients and create a dessert to remember!

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Ingredients

Main Ingredients

– 3 large eggs

– 3/4 cup granulated sugar

– 1/4 cup all-purpose flour

– 1/4 cup unsweetened cocoa powder

Additional Ingredients

– 1/2 teaspoon baking powder

– 1/4 teaspoon salt

– 1/2 teaspoon vanilla extract

– 1 cup fresh raspberries

For the Filling & Topping

– 6 ounces white chocolate, finely chopped

– 1 cup heavy cream

– 2 tablespoons powdered sugar

– 1 teaspoon vanilla extract (for the whipped cream)

In this delightful cake roll, each ingredient plays a key role. The eggs give the cake body and structure. Granulated sugar adds sweetness and helps create a light texture. Flour and cocoa powder set the base for a rich, chocolatey flavor.

Baking powder helps the cake rise, while salt balances the sweetness. Vanilla extract adds a lovely aroma. Fresh raspberries bring a burst of tartness that complements the sweetness of the white chocolate.

For the filling, I melt the white chocolate to create a creamy base. Heavy cream, whipped to soft peaks, adds a light, airy texture. Powdered sugar sweetens the cream and enhances the overall taste. Another splash of vanilla in the whipped cream rounds out the flavor beautifully.

Check the Full Recipe for more details on how to combine these ingredients into a stunning cake roll. Each step builds on the last, ensuring a perfect blend of flavors. Enjoy crafting this treat!

Step-by-Step Instructions

Preparing the Cake Batter

1. Preheat your oven to 350°F (175°C). Grab a 15×10 inch jelly roll pan. Line it with parchment paper and grease it lightly. This keeps the cake from sticking.

2. In a large bowl, beat the 3 large eggs and 3/4 cup of granulated sugar. Mix until it is light and fluffy, about 5 minutes. This step adds air to your cake.

3. In another bowl, sift together 1/4 cup of all-purpose flour, 1/4 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gently fold this dry mix into the egg mixture. Add 1/2 teaspoon of vanilla extract and combine gently. Don’t overmix; keep that fluffiness!

Baking the Cake

1. Pour the batter into the prepared jelly roll pan. Spread it evenly using a spatula.

2. Bake in the oven for 12 to 15 minutes. The cake should spring back when touched.

3. Once baked, remove it quickly. Invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Making the Filling

1. To melt the white chocolate, place it in a microwave-safe bowl. Heat in 20-second bursts, stirring until smooth. Let it cool slightly.

2. In another bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Beat until soft peaks form, about 3-5 minutes.

3. Gently fold the melted white chocolate into the whipped cream. This creates a rich and creamy filling.

Assembling the Cake Roll

1. Once the cake cools, spread the white chocolate filling over the top.

2. Evenly distribute 1 cup of fresh raspberries on the cream.

3. Carefully re-roll the cake from one of the short ends, without the towel. Wrap the roll in plastic wrap and chill for at least 1 hour.

4. When ready to serve, slice the roll into beautiful pieces. Garnish with extra raspberries and a dusting of powdered sugar.

For the full recipe, check out the details above. Enjoy your cake roll delight!

Tips & Tricks

Ensuring a Fluffy Cake

To make a fluffy cake, you must aerate the eggs well. This means you need to beat the eggs and sugar until they look light and fluffy. Use a whisk for about five minutes. This step adds air and helps your cake rise.

Next, fold in the dry ingredients gently. Use a spatula and mix slowly. If you mix too much, your cake can turn dense. You want to keep that airy texture to ensure a light cake.

Handling the Cake

Rolling the cake can be tricky. First, always roll it while it is warm. This helps keep its shape. Start from one of the shorter sides and roll tightly but not too tight. This way, it won’t crack.

To prevent cracking, dust the clean kitchen towel with powdered sugar. This helps the cake slide out easily. If it does crack, don’t worry! You can cover it with cream later.

Presentation Ideas

For a stunning look, garnish with fresh raspberries and melted white chocolate. Place a few raspberries on top of each slice. You can drizzle some melted chocolate over the cake roll for that gourmet touch.

When plating, use a decorative platter. Arrange the slices neatly and scatter extra raspberries around. It creates a beautiful centerpiece. This makes your dessert look as good as it tastes!

For the full recipe, check out the [Full Recipe].

Variations

Flavor Alternatives

You can easily change the filling to suit your taste. Here are some ideas:

– Vanilla Filling: Swap the white chocolate for vanilla extract. This gives a rich flavor.

– Lemon Filling: Try using lemon zest and juice for a bright twist. It adds a zesty kick.

– Other Berries: Instead of raspberries, you can use strawberries or blueberries. They bring their unique sweetness.

Dietary Modifications

If you have dietary needs, you can still enjoy this cake roll:

– Gluten-free: Use almond flour instead of all-purpose flour. It works well and keeps the cake light.

– Dairy-free: Substitute the heavy cream with coconut cream. This adds a creamy texture and keeps it dairy-free.

Decorations

Decoration can make your cake roll even more special. Here are some fun ideas:

– Edible Flowers: Add colorful edible flowers on top. They bring beauty and charm.

– Chocolate Shavings: Use a vegetable peeler to create chocolate shavings. They add a rich touch and look great.

These variations make your raspberry white chocolate cake roll unique. Feel free to mix and match! You can find the Full Recipe for guidance on making this delicious dessert.

Storage Info

Storing the Cake Roll

To keep your cake roll fresh, place it in the fridge. Use plastic wrap to cover it tightly. This helps keep the cake moist and flavorful. Avoid wrapping it too loosely, as air can dry it out.

For best results, you should store the cake roll in the fridge for up to three days. The flavors will blend nicely, making each bite even better.

Freezing Guidelines

If you want to save some cake for later, freezing is a great option. Wrap the cake roll in plastic wrap, then place it in an airtight container. This will help prevent freezer burn.

You can freeze the cake roll for up to three months. When you’re ready to enjoy it, take it out and let it thaw in the fridge overnight. This way, the texture remains soft and delicious.

Serving Suggestions

This cake roll shines at special events. It’s perfect for birthdays, anniversaries, or holiday gatherings. Your guests will love its unique flavors and pretty look.

Pair the cake with a cup of tea or a glass of sparkling wine. It also tastes great with a scoop of vanilla ice cream. These pairings enhance the sweetness of the raspberries and the creaminess of the white chocolate.

For more detailed instructions, check out the Full Recipe.

FAQs

How long does the cake roll last in the fridge?

The cake roll stays fresh in the fridge for about 3 to 4 days. Make sure to wrap it well in plastic wrap. This keeps it moist and prevents it from absorbing other smells in the fridge. The longer it sits, the softer the cake may become. However, the flavors will deepen over time, making it even more delicious.

Can I make this cake roll ahead of time?

Yes, you can make this cake roll a day or two in advance. Just follow the recipe and let it cool completely after rolling. After that, wrap it tightly in plastic wrap. Store it in the fridge until you’re ready to serve. This makes it perfect for parties or special occasions.

What can I do if my cake cracks while rolling?

If your cake cracks while rolling, don’t worry! You can fix it by spreading the filling thicker to help hold it together. Use a little extra whipped cream to cover the cracks. For future rolls, make sure you do not overbake the cake. Also, roll it gently while it’s warm. This helps keep it soft and pliable.

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries instead of fresh ones. Just make sure to thaw them and drain any extra liquid before adding them to the cake. Frozen raspberries might be softer, so handle them with care. They still add great flavor and color to your cake roll.

This cake roll is simple and fun to make. We covered main and extra ingredients, from eggs to fresh raspberries and whipped cream. The baking steps guide you through preparing and rolling the cake perfectly. I shared tips for a fluffy result and ideas for storage and serving. You can even try different flavors or dietary options. With these techniques, you will impress anyone you serve this dessert to. Enjoy creating your delightful cake roll!

- 3 large eggs - 3/4 cup granulated sugar - 1/4 cup all-purpose flour - 1/4 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 teaspoon vanilla extract - 1 cup fresh raspberries - 6 ounces white chocolate, finely chopped - 1 cup heavy cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract (for the whipped cream) In this delightful cake roll, each ingredient plays a key role. The eggs give the cake body and structure. Granulated sugar adds sweetness and helps create a light texture. Flour and cocoa powder set the base for a rich, chocolatey flavor. Baking powder helps the cake rise, while salt balances the sweetness. Vanilla extract adds a lovely aroma. Fresh raspberries bring a burst of tartness that complements the sweetness of the white chocolate. For the filling, I melt the white chocolate to create a creamy base. Heavy cream, whipped to soft peaks, adds a light, airy texture. Powdered sugar sweetens the cream and enhances the overall taste. Another splash of vanilla in the whipped cream rounds out the flavor beautifully. Check the Full Recipe for more details on how to combine these ingredients into a stunning cake roll. Each step builds on the last, ensuring a perfect blend of flavors. Enjoy crafting this treat! 1. Preheat your oven to 350°F (175°C). Grab a 15x10 inch jelly roll pan. Line it with parchment paper and grease it lightly. This keeps the cake from sticking. 2. In a large bowl, beat the 3 large eggs and 3/4 cup of granulated sugar. Mix until it is light and fluffy, about 5 minutes. This step adds air to your cake. 3. In another bowl, sift together 1/4 cup of all-purpose flour, 1/4 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gently fold this dry mix into the egg mixture. Add 1/2 teaspoon of vanilla extract and combine gently. Don't overmix; keep that fluffiness! 1. Pour the batter into the prepared jelly roll pan. Spread it evenly using a spatula. 2. Bake in the oven for 12 to 15 minutes. The cake should spring back when touched. 3. Once baked, remove it quickly. Invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. 1. To melt the white chocolate, place it in a microwave-safe bowl. Heat in 20-second bursts, stirring until smooth. Let it cool slightly. 2. In another bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Beat until soft peaks form, about 3-5 minutes. 3. Gently fold the melted white chocolate into the whipped cream. This creates a rich and creamy filling. 1. Once the cake cools, spread the white chocolate filling over the top. 2. Evenly distribute 1 cup of fresh raspberries on the cream. 3. Carefully re-roll the cake from one of the short ends, without the towel. Wrap the roll in plastic wrap and chill for at least 1 hour. 4. When ready to serve, slice the roll into beautiful pieces. Garnish with extra raspberries and a dusting of powdered sugar. For the full recipe, check out the details above. Enjoy your cake roll delight! To make a fluffy cake, you must aerate the eggs well. This means you need to beat the eggs and sugar until they look light and fluffy. Use a whisk for about five minutes. This step adds air and helps your cake rise. Next, fold in the dry ingredients gently. Use a spatula and mix slowly. If you mix too much, your cake can turn dense. You want to keep that airy texture to ensure a light cake. Rolling the cake can be tricky. First, always roll it while it is warm. This helps keep its shape. Start from one of the shorter sides and roll tightly but not too tight. This way, it won’t crack. To prevent cracking, dust the clean kitchen towel with powdered sugar. This helps the cake slide out easily. If it does crack, don’t worry! You can cover it with cream later. For a stunning look, garnish with fresh raspberries and melted white chocolate. Place a few raspberries on top of each slice. You can drizzle some melted chocolate over the cake roll for that gourmet touch. When plating, use a decorative platter. Arrange the slices neatly and scatter extra raspberries around. It creates a beautiful centerpiece. This makes your dessert look as good as it tastes! For the full recipe, check out the [Full Recipe]. {{image_4}} You can easily change the filling to suit your taste. Here are some ideas: - Vanilla Filling: Swap the white chocolate for vanilla extract. This gives a rich flavor. - Lemon Filling: Try using lemon zest and juice for a bright twist. It adds a zesty kick. - Other Berries: Instead of raspberries, you can use strawberries or blueberries. They bring their unique sweetness. If you have dietary needs, you can still enjoy this cake roll: - Gluten-free: Use almond flour instead of all-purpose flour. It works well and keeps the cake light. - Dairy-free: Substitute the heavy cream with coconut cream. This adds a creamy texture and keeps it dairy-free. Decoration can make your cake roll even more special. Here are some fun ideas: - Edible Flowers: Add colorful edible flowers on top. They bring beauty and charm. - Chocolate Shavings: Use a vegetable peeler to create chocolate shavings. They add a rich touch and look great. These variations make your raspberry white chocolate cake roll unique. Feel free to mix and match! You can find the Full Recipe for guidance on making this delicious dessert. To keep your cake roll fresh, place it in the fridge. Use plastic wrap to cover it tightly. This helps keep the cake moist and flavorful. Avoid wrapping it too loosely, as air can dry it out. For best results, you should store the cake roll in the fridge for up to three days. The flavors will blend nicely, making each bite even better. If you want to save some cake for later, freezing is a great option. Wrap the cake roll in plastic wrap, then place it in an airtight container. This will help prevent freezer burn. You can freeze the cake roll for up to three months. When you’re ready to enjoy it, take it out and let it thaw in the fridge overnight. This way, the texture remains soft and delicious. This cake roll shines at special events. It’s perfect for birthdays, anniversaries, or holiday gatherings. Your guests will love its unique flavors and pretty look. Pair the cake with a cup of tea or a glass of sparkling wine. It also tastes great with a scoop of vanilla ice cream. These pairings enhance the sweetness of the raspberries and the creaminess of the white chocolate. For more detailed instructions, check out the Full Recipe. The cake roll stays fresh in the fridge for about 3 to 4 days. Make sure to wrap it well in plastic wrap. This keeps it moist and prevents it from absorbing other smells in the fridge. The longer it sits, the softer the cake may become. However, the flavors will deepen over time, making it even more delicious. Yes, you can make this cake roll a day or two in advance. Just follow the recipe and let it cool completely after rolling. After that, wrap it tightly in plastic wrap. Store it in the fridge until you’re ready to serve. This makes it perfect for parties or special occasions. If your cake cracks while rolling, don’t worry! You can fix it by spreading the filling thicker to help hold it together. Use a little extra whipped cream to cover the cracks. For future rolls, make sure you do not overbake the cake. Also, roll it gently while it’s warm. This helps keep it soft and pliable. Yes, you can use frozen raspberries instead of fresh ones. Just make sure to thaw them and drain any extra liquid before adding them to the cake. Frozen raspberries might be softer, so handle them with care. They still add great flavor and color to your cake roll. This cake roll is simple and fun to make. We covered main and extra ingredients, from eggs to fresh raspberries and whipped cream. The baking steps guide you through preparing and rolling the cake perfectly. I shared tips for a fluffy result and ideas for storage and serving. You can even try different flavors or dietary options. With these techniques, you will impress anyone you serve this dessert to. Enjoy creating your delightful cake roll!

- Exquisite Raspberry White Chocolate Cake Roll

Indulge in the perfect dessert with this exquisite raspberry white chocolate cake roll recipe! This delicious treat combines a light cocoa cake with creamy white chocolate and fresh raspberries, making it a stunning addition to any occasion. Follow our simple steps for a show-stopping dessert that’s easy to create. Click through to explore the full recipe and impress your guests with this delightful creation!
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Ingredients
  

3 large eggs

3/4 cup granulated sugar

1/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 cup fresh raspberries (plus extra for garnish)

6 ounces white chocolate, finely chopped

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract (for the whipped cream)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 15x10 inch jelly roll pan by lining it with parchment paper and lightly greasing it with butter or cooking spray to prevent sticking.

    In a large mixing bowl, use a whisk to beat the eggs and granulated sugar together until light, fluffy, and pale in color, approximately 5 minutes. This aeration is crucial for a light cake.

      In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Carefully fold this dry mixture into the aerated egg mixture using a spatula. Add the vanilla extract and combine gently until just incorporated—avoid overmixing to maintain the airy texture.

        Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Bake in the preheated oven for 12 to 15 minutes, or until the cake lightly springs back when touched.

          After baking, quickly remove the cake from the oven. Invert it onto a clean kitchen towel that has been generously dusted with powdered sugar. Remove the parchment paper gently.

            While the cake is still warm, carefully roll it up in the towel starting from one of the shorter ends, ensuring it is tight but not overly so. Allow it to cool completely while rolled in this manner to help maintain its shape.

              In the meantime, melt the chopped white chocolate by placing it in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between until the chocolate is completely smooth. Allow it to cool to a slightly warmer than room temperature.

                In another mixing bowl, pour in the heavy cream, then add powdered sugar and vanilla extract. Use an electric mixer to whip the cream until soft peaks form—this should take about 3-5 minutes. Gently fold the melted white chocolate into the whipped cream until fully blended and creamy.

                  Once your cake is cooled and unrolled, spread a generous layer of the white chocolate whipped cream over the surface. Distribute the fresh raspberries evenly on top of the cream.

                    Carefully re-roll the cake without the towel, starting again from one of the short ends. Wrap the rolled cake in plastic wrap and place it in the refrigerator for at least 1 hour to help it set.

                      When you are ready to serve, use a sharp knife to slice the roll into beautiful pieces. Garnish each slice with additional fresh raspberries and a light dusting of powdered sugar for an artistic flourish.

                        Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 8-10

                          Presentation Tips: For an elegant presentation, arrange the slices on a decorative platter. Drizzle melted white chocolate over the top and scatter fresh raspberries around the plate, creating a visually appealing centerpiece for any gathering.

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