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.