Ingredients
Equipment
Method
Baking the Cake
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, beat 4 eggs on high speed for 5 minutes until thick. Gradually add sugar and vanilla.
- Fold in flour, baking powder, and salt until combined. Spread evenly in the prepared pan.
- Bake for 10–12 minutes until sponge is lightly golden and springs back.
- Turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment.
- Roll the cake up with the towel, starting from the short end. Let it cool completely.
Making the Filling
- Heat 1/2 cup heavy cream and pour over 6 oz chopped white chocolate. Stir smooth and cool slightly.
- Fold in whipped cream and raspberries to create the filling.
Assembling the Log
- Unroll the cake gently, spread filling evenly, and re-roll tightly.
- Heat 3/4 cup cream, pour over remaining 6 oz white chocolate, stir until smooth. Chill then whip into fluffy ganache.
- Frost the log and garnish with raspberries and powdered sugar.
- Slice and serve or chill until ready.
Nutrition
Notes
This dessert is versatile; feel free to substitute raspberries with other fruits like strawberries or blueberries, and add a splash of almond extract to the filling for variety.