Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting

Name: Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting
Total time: 3600 s
Yield: 14 servings
Cuisine: American
Ingredients: For Whipped White Chocolate Ganach Filling and Frosting; 2 cups heavy whipping cream; 1 teaspoon vanilla extract; 12 ounces good quality white chicolate bars, chopped. Don't use chips; For Rasberry Cake Roll; 1 pint fresh rasberries; 6 large eggs; 1/2 teaspoon cream of tarter; 1/4 cup sour cream, at room tem8; 1 1/2 cups granulated sugar; 1 1/2 teaspoon vanilla extract; 1/2 teaspoon pure rasberry extract; 1 1/4 cup cake flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; confectioner's sugar for dusting; For Garnish; fresh whole rasberries; as needed dark and white chocolate shavings,

fenway @Fenway

This cake roll is light and moist and delicately flavored with fresh rasberries. It's filled and frosted with a creamy whipped white chocolate ganache for a not to sweet fresh tasting cake

fenway @Fenway

This cake roll is light and moist and delicately flavored with fresh rasberries. It's filled and frosted with a creamy whipped white chocolate ganache for a not to sweet fresh tasting cake

Saved

Ingredients

60 mins

14 servings

For Whipped White Chocolate Ganach Filling and Frosting
2 cupsheavy whipping cream
1 teaspoonvanilla extract
12 ouncesgood quality white chicolate bars, chopped. Don't use chips
For Rasberry Cake Roll
1 pintfresh rasberries
6large eggs
1/2 teaspooncream of tarter
1/4 cupsour cream, at room tem8
1 1/2 cupsgranulated sugar
1 1/2 teaspoonvanilla extract
1/2 teaspoonpure rasberry extract
1 1/4 cupcake flour
1/2 teaspoonbaking powder
1/2 teaspoonsalt
confectioner's sugar for dusting
For Garnish
fresh whole rasberries
as neededdark and white chocolate shavings,

Saved

Steps

60 mins

1

Start with making the White Chocolate Ganache Frosting and Filling first, it needs time to get cold in the refrigerator
2

Have white chocolate chopped in a bowl, heat cream in the microwave or over a double boiler until hot, stir in vanilla. Pour over chocolate, let sit one minute then stir until smooth. Cool to room temoerature then cover and refigerate until very cold. 4 hours, at least or overnight
3
4

MAKE Rasberry Cake Roll
5

Place rasberries in a food processor and puree
6

Strain through a fine mesh strainer to extract juice
7

Set juice aside
8

Preheat the oven to 350. Spray a 15 by 10 inch by 1 inch jelly roll pan with bakers spray. Line pan with parchment paper and spray parchment paper with bakers spray
9

Whisk flour, baking owner and salt in a bowl
10

Have egg yolks in one large bowl and egg whites in another. Allow them to reach room temperature
11

Beat egg yolks, rasberry juice and sour cream until light add 1 cup of the sugar, rasberry extract and vanilla and beat until well blended
12

Stir in flour, combining completely but not overmixing
13

With clean and dry beaters beat egg whites and cream of tarter until soft peaks form, Slowly add remaining 1/2 cup sugar and beat until glossy
14

Fold 1/4 off the egg whites into egg yolk mixture, then fold remaing in 3 more additionsml spread batter evenly into prepared pan. Bake 16 to 18 minutes until it springs back when touched and is not sticky to toucj
15
16
17

Cool 5 minutes on rack in pan run a knife around all edges of pan to unstick any cake parts
18

After it cools 5 minutes invert onto confectioner's dusted clean kitchen towel
19

Carefully remove parchment paper
20
21

Roll cake up in towel to cool completely on a rack
22

Finish cake
23

Whip White chocolte ganache
24

Remive cold White chocolate from refrigerator and beat until light and fluffy
25

Carefully unroll cake. Spread surface with some whipped white chocolate ganache filling
26
27

Roll cake up, using the towel to help and place seam side downon serving platter
28

Cover with remaing whipped white chocolate ganache frosting
29

Garnish with the shaved chocolate and fresh rasberries. Refrigerate at least 4 hours before slicing
30
31

Saved

Cooksnaps

Saved

fenway @Fenway

on June 17, 2016 19:56

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.