Best Raspberry And White Chocolate Roll Recipes

RASPBERRY CHOCOLATE SWISS ROLL

Steps:

• Preheat oven to 350°F (325°F if using a dark pan). Line a 10×15 inch jelly roll pan with parchment paper and grease with cooking spray.
• In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the ½ cup sugar and beat until stiff peaks.
• In a bowl of a stand mixer with the whisk attachment, beat egg yolks on medium speed for 3 minutes, add the ⅓ cup sugar and vanilla and beat 2 more minutes.
• In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the ⅓ cup water to the egg yolk mixture in the stand mixer. When thoroughly mixed (scrape down sides of the bowl), fold the chocolate batter into the egg whites a little at a time. Keep stirring until completely combined.
• Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick comes back clean and cake springs back when lightly touched.
• Meanwhile, prepare a dish towel coated thoroughly in powdered sugar.
• When the cake is done, immediately invert it onto the towel. Remove the parchment paper and then starting at the narrow end, roll it up. Let it cool completely.
• Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
• In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
• In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in ¾ cup powdered sugar, raspberry powder, vanilla, and salt.
• Fold in 1 ½ cups of the whipped cream until combined and place the remaining whipped cream the fridge to use as a garnish on top (you may need to whip with a whisk if it loses stiffness).
• Carefully unroll the cake. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.
• Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.
• Heat the 6 tablespoons whipping cream in the microwave for 45 seconds or until hot and then add the chocolate chips. Cover and let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before pouring and spreading over the cake.
• Let the ganache cool on the cake for about 5 minutes and then top with the whipped cream (the leftover from the filling) and fresh raspberries. Sprinkle with powdered sugar. Slice and serve. Store leftover cake in the fridge.

RASPBERRY CAKE ROLL

Steps:

• Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon zest, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool., Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon zest. Serve chilled.

RASPBERRY-WHITE CHOCOLATE SCONES

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Line a baking sheet with a silicone liner.
• Place fresh raspberries about 1 inch apart on the prepared baking sheet.
• Bake in the preheated oven for 4 hours, then turn oven off, leaving the berries inside for 8 hours, or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
• Roughly chop dried raspberries into smaller pieces and measure out ½ cup for this recipe. Reserve any extra for another use.
• Grate white chocolate on the fine side of a grater until you have ½ cup.
• Whisk 2 cups flour, sugar, salt, and baking powder together in a mixing bowl. Grate cold butter into the flour mixture, tossing every so often to coat it with flour so it doesn't start to clump. When all butter has been added, work it into the flour with a pastry blender. Add grated white chocolate and toss with a fork to incorporate.
• Whisk ¾ cup milk and sour cream together in a liquid measure, then pour that into the flour mixture. Mix with a fork until everything just barely comes together to form a shaggy dough.
• Transfer dough to a generously floured work surface and without kneading, push and pack it together with your hands until it holds its shape, adding a little flour if it's too sticky. Press dough into a rectangle, about ¾-inch thick, and roughly twice as long as it is wide.
• Sprinkle dried raspberries evenly over the dough. Spread berries out almost to the edges and press them into the dough gently. Using a bench scraper, lift one third of the dough from one of the shorter edges and fold it in over the center third; press it down and square off the edges. Repeat with the other side so your scone dough is three layers thick.
• Cut the rectangle in half with the bench scraper, then cut each half into 2 triangles. Transfer scones to the prepared baking sheet.
• Whisk egg and 1 tablespoon milk together. Brush egg wash over each scone and sprinkle with sugar.
• Bake in the upper center of the preheated oven until browned, about 25 minutes.
• Quickly and carefully transfer to a rack and let cool completely before serving, about 30 minutes.