Pretty Raspberry & White Chocolate Swirl Log

Hello peeps!

Got some fresh raspberries from your local store and wondering what to do with them?

Ditch your weekday super berry smoothies.

It’s time for a cheat sweet treat for this weekend. I’ve come up with a fancy dessert this time. Enjoy this with your family & friends. I’m sure you’ll be surprised with the compliments you are going to receive for this lovely treat that could satisfy your sweet tooth cravings.

 

What makes this recipe special?

. A combination of berries and chocolate is the best when you want your dessert to standout.

. This recipe is easy when it comes to how lovely the final dessert roll turns out to be- it’s not your boring Swiss roll guys!

. No store bought sponge rolls with additives like preservatives & emulsifers tastes as good & wholesome as this vanilla sponge sheet in this recipe.

 

How did I develope this recipe?

This recipe is basically my favourite vanilla sponge sheet recipe + easiest cream less white chocolate  firm ganache recipe + fresh cream raspberry filling.

I developed this recipe out of my husband’s craving for a white chocolate raspberry cake. But I didn’t want to make the usual boring raspberry cake with white chocolate & buttercream filling as that’s what everyone would go for when they are given these 2 key ingredients or could be a cookie / pannacotta to the farthest for us home cooks.

This recipe here, uses less cream, sugar and butter, it’s delicious and best for a dessert that doesn’t go too far with fat & carbs. And so, this is the kind of sweet indulgence  I would offer my family and now, from me to you

 

What you’ll need-

Basic Vanilla Sponge Cake Roll-

. 100 g sifted cake flour

. 100 g castor sugar

. 4 eggs (yolks & whites seperated

. 1/4 tsp cream of taster or white vinegar

. 1/2 tbsp vegetable oil (any flavourless oil like canola/sunflower)

. 1/2 tsp Vanilla extract

 

White Chocolate Rasberry Cream Filling –

. 100g chopped white chocolate

. 125g fresh raspberries

. 125 ml heavy cream

. 2 tablespoons unsalted butter ,at room temperature

 

White Chocolate Ganache frosting (firm finish)-

. 100g white chocolate

. 100g butter, at room temperature

. Half tablespoon milk (if needed to loosen up)

 

How to make-

For frosting

  • Melt white chocolate & butter on a water batch (double boil method), stirring constantly until white chocolate is just melted & well incorporated.
  • Let it cool down & refrigerate after cling wrapping for a minimum of 2 hrs.Make it a day ahead and refrigerate overnight if you choose to.

 

Cake sheet roll-

  • Preheat oven to 230 degree Celsius . Grease & line a sheet cake pan with parchment paper.
  • Beat egg whites with cream of tartar trill foamy. Add in sugar little by little untill well incorporated and soft peaks are formed.
  • On low speed, stir in egg yolks & vanilla too.
  • Gently fold in sifted cake flour little by little and end by folding in vegetable oil, all with a spatula.
  • Pour the cake batter evenly onto the lined pan & bake for 7-8 minutes until it springs back.
  • When done, cover & flip onto a damp cloth & it up when keeping it moist & to avoid cracking.

 

Filling

  • Mash up the fresh raspberries and cook for 6-10 minutes in a saucepan pan. Then strain out the seeds from this purée.
  • Melt chocolate with the cream in a Microwave for 30-40 seconds & stir well to incorporate the cream every 20 seconds & set aside to cool.
  • Add butter to the above & mix well. Stir in the raspberry purée & whisk well
  • Refrigerate after clingwrapping.

 

Laying & mounting-

  • Unroll ,Remove parchment paper& cloth, trim-up the sponge sheet & spread a good amount of the prepared filling on it. Roll back tightly.
  • Clinwrap the entire sponge cream roll and refrigerate for 20-30 minutes to firm up.
  • Whisk up the chilled frosting mix using a hand/stand mixer (adding half tablespoons milk- if necessary) until fluffy.
  • Spread it evenly onto the cake roll & run a fork several times on the ganache to create a pattern pf vertical lines
  • Sprinkle chopped pistachios and decorate with raspberries on top.
  • Cut into circle slices& serve after refrigeration.

 

Notes & tips-

If you don’t have cake flour & all you have at home is All- purpose flour, Mix all – purpose flour to cornstarch in the ratio of 7:1. ie., 14 tablespoons of all- purpose flour + 2 tablespoons cornstarch for 1 cup (16 tablespoons) of cake flour – DIY cake flour !

. You can add in your favourite raspberry / strawberry jam instead of raspberry purée , if you can’t get fresh raspberries.

. You can use butterscotched (praline) nut bits instead of pistachios if you prefer.

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