Description
A fun and bright dessert, this log features a soft roll filled with white chocolate and fresh raspberries, perfect for holiday festivities.
Ingredients
Scale
- 4 large eggs, separated
- ยฝ cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- ยผ tsp salt
- 1 tsp vanilla extract
- ยผ cup whole milk
- 2 tbsp melted butter
- 8 oz white chocolate, chopped
- ยฝ cup heavy cream
- 8 oz mascarpone cheese or cream cheese, softened
- ยฝ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, to thicken)
- Whipped cream or white chocolate ganache
- Fresh raspberries, white chocolate curls or shavings
- Powdered sugar
Instructions
- Preheat the oven to 350ยฐF (175ยฐC). Line a 10ร15-inch jelly-roll pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, beat the egg yolks with sugar until pale and thick. Stir in vanilla extract, milk, and melted butter.
- In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form, then gently fold them into the yolk mixture.
- Sift in the flour, baking powder, and salt; fold gently to combine.
- Spread the batter evenly into the prepared pan and bake for 12 minutes until the cake springs back when touched.
- Immediately turn the warm cake out onto a clean kitchen towel lightly dusted with powdered sugar. Peel off the parchment paper and, using the towel, roll the cake from the short end. Let it cool completely while rolled to set its shape.
- In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer for 5 minutes until the berries break down. If using cornstarch, stir it mixed with cold water into the sauce and cook until slightly thickened. Strain through a fine-mesh sieve to remove seeds. Let cool.
- Melt white chocolate with heavy cream until smooth, then let cool slightly. In a mixing bowl, beat mascarpone cheese with powdered sugar and vanilla extract until creamy, then fold in the white chocolate mixture until smooth and fluffy.
- Carefully unroll the cooled cake. Spread the white chocolate filling evenly over the surface. Drizzle or spread the raspberry sauce over the filling.
- Roll the cake back up without the towel and place seam-side down on a serving platter.
- Spread whipped cream or white chocolate ganache over the roll. Decorate with fresh raspberries, white chocolate curls or shavings, and dust with powdered sugar for a snow-dusted effect.
Notes
Beat the eggs well for a light cake. Fold the whites slowly to keep the air. Cool the cake while rolled to maintain its shape.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg