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-
- 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.
- 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.