20 White Chocolate Raspberry Swiss Roll Recipe Cook Up Something Special!

Ingredients:

• Raspberry Jam: 1 cup fresh or frozen raspberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice
• Sponge Cake: 4 large eggs, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
• White Chocolate Filling: 1 cup white chocolate chips, 1/4 cup heavy cream, 1/2 cup unsalted butter, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract

Instructions:

1. Make the Raspberry Jam: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes jam-like, about 10 minutes. Let cool completely.
2. Prepare the Sponge Cake: Preheat your oven to 350 degrees F and line a 10x15 inch jelly roll pan with parchment paper. In a mixing bowl, beat the eggs, sugar, and vanilla extract until light and fluffy. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture and mix until well combined.
3. Bake the Sponge Cake: Pour the batter onto the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake is golden brown and springs back when lightly touched.
4. Assemble the Swiss Roll: While the cake is still warm, flip it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and trim the edges of the cake. Spread the cooled raspberry jam over the cake, leaving about an inch of space around the edges. Roll up the cake tightly, using the towel to help you. Place the rolled cake seam side down and let it cool completely.
5. Make the White Chocolate Filling: In a heat-proof bowl, combine the white chocolate chips and heavy cream. Microwave in 30-second increments, stirring in between, until the chocolate is melted and smooth. Let cool for a few minutes. In a separate bowl, beat the butter, powdered sugar, and vanilla extract until light and fluffy. Gradually add the melted white chocolate and beat until well combined.
6. Finish the Swiss Roll: Once the cake has cooled, carefully unroll it and spread the white chocolate filling over the raspberry jam. Roll the cake back up and place it on a serving dish. Refrigerate the Swiss roll for at least 2 hours before serving. Dust with powdered sugar before serving, if desired.
7. Enjoy! Slice the white chocolate raspberry Swiss roll and serve it as a delicious and impressive dessert. Store any leftovers in the refrigerator for up to 3 days. The flavors will continue to develop and the cake will become even more delicious with time.