Description
A festive sponge cake rolled with white chocolate mousse and raspberry jam, covered in white chocolate curls. The perfect snowy holiday centerpiece.
Ingredients
Scale
- 5 large eggs, room temperature
- 3/4 cup granulated sugar
- 3/4 cup cake flour, sifted
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 6 oz white chocolate, melted for filling
- 8 oz mascarpone cheese, room temperature
- 2 cups heavy whipping cream, divided
- 1/2 cup raspberry preserves, seedless is best
- 1 cup fresh raspberries, plus more for garnish
- 6 oz white chocolate block, for decorative curls
Instructions
- Whip eggs and sugar on high speed until pale and tripled in volume.
- Fold in sifted flour, baking powder, salt, vanilla, and melted butter gently.
- Bake at 375°F (190°C) for 10-12 minutes in a prepared jelly roll pan.
- Turn hot cake onto a sugared towel and roll immediately; cool completely.
- Whip mascarpone, melted white chocolate, and heavy cream for the filling.
- Unroll cake, spread jam and filling, add berries, and re-roll tightly.
- Frost with whipped cream and cover with white chocolate curls and berries.
Notes
- Use seedless raspberry preserves for a smoother filling.
- Chill the cake in the refrigerator before serving for better slicing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg