Elegant Raspberry White Chocolate Cake Roll

A light and fluffy sponge cake rolled with creamy white chocolate filling and a burst of fresh raspberries! This elegant dessert is perfect for any occasion.

Ingredients:
For the Sponge Cake:

¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
4 large eggs
¾ cup sugar
1 tsp vanilla extract
2 tbsp vegetable oil
¼ cup milk
For the White Chocolate Filling:

1 cup white chocolate (melted)
1 ½ cups heavy cream (cold)
½ cup powdered sugar
1 tsp vanilla extract
For the Raspberry Layer & Garnish:

1 cup fresh raspberries
¼ cup raspberry jam (optional)
White chocolate shavings
Powdered sugar for dusting
Instructions:

Bake the Sponge Cake:
Preheat oven to 350°F (175°C). Line a 10×15-inch baking pan with parchment paper. Beat eggs and sugar until fluffy. Add vanilla, oil, and milk. Gently fold in flour, baking powder, and salt. Pour into the pan and bake for 10-12 minutes.

Roll the Cake:
While warm, carefully roll the cake with the parchment paper. Let it cool completely to prevent cracks.

Prepare White Chocolate Filling:
Whip heavy cream, powdered sugar, and vanilla extract to stiff peaks. Fold in melted white chocolate.

Assemble the Cake Roll:
Unroll the sponge and spread a thin layer of raspberry jam (optional). Spread the white chocolate filling evenly and sprinkle fresh raspberries. Roll the cake back up tightly.

Decorate & Serve:
Dust with powdered sugar, drizzle with melted white chocolate, and garnish with extra raspberries. Chill for 30 minutes before slicing for the perfect texture.