Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup raspberry preserves
- 1 cup white chocolate chips
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and vanilla until fluffy.
- Combine the wet and dry ingredients, then spread the mixture onto the prepared baking sheet.
- Bake for 12-15 minutes, until the cake is set.
- Let it cool slightly, then roll it in the parchment paper to shape.
- Prepare the filling by melting the white chocolate and whipping the cream.
- Unroll the cake, spread the raspberry preserves and white chocolate mixture, then roll it back up.
- Chill in the fridge before slicing.
Notes
- For a richer flavor, you can add almond extract to the filling.
- Dust the cake roll with powdered sugar before serving for an elegant touch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg