Chocolate-Raspberry Roll
Prep Time
Serves
Cooking Mode
6 eggs, yolks and whites separated
¾ cup sugar, divided
⅓ cup + 1 tbsp cocoa powder
2 tsp vanilla extract
¼ tsp salt
3 oz white chocolate, chopped
1 cup light ricotta cheese
2 tbsp frozen orange juice concentrate, thawed
2 tbsp 18% table cream
2 cups raspberries
1 tbsp icing sugar
6 eggs, yolks and whites separated
¾ cup sugar, divided
⅓ cup + 1 tbsp cocoa powder
2 tsp vanilla extract
¼ tsp salt
3 oz white chocolate, chopped
1 cup light ricotta cheese
2 tbsp frozen orange juice concentrate, thawed
2 tbsp 18% table cream
2 cups raspberries
1 tbsp icing sugar
Directions
1Line a 15 x 10 x 1-in. pan with parchment paper (dab pan with butter or oil to prevent paper from sliding). Preheat oven to 375°F (190°C). In a large bowl, beat egg whites with an electric mixer (stand or hand-held) on high until soft peaks form. Add 1/4 cup (60 mL) of the sugar, 1 tbsp (15 mL) at a time, and continue to beat until whites are stiff and glossy, about 5 min.
2In a separate bowl, beat yolks with mixer on high and slowly add remaining sugar until thick and pale, about 5 min. With mixer on low, beat in 1/3 cup (75 mL) cocoa and the vanilla and salt until smooth. Using a rubber spatula, gently fold cocoa mixture into egg whites until just blended. Spread batter evenly onto prepared pan and bake on middle rack of oven until surface springs back when gently pressed, about 15 min.
3Remove cake from oven and roll to cool (see cooling instructions below). Meanwhile, to make filling, melt white chocolate in a microwaveable bowl on HIGH for 1 min. Stir until smooth, heating an additional 15 sec. if needed. Blend ricotta, orange juice and cream into chocolate. Set aside.
4Unroll cake while it’s still slightly warm and remove towel. Spread filling evenly over cake and sprinkle with berries. Roll up cake lengthwise and place on a serving plate, seam side down. Dust with icing sugar.
Tips
1
Remove cake from oven and run the tip of a knife around edges to loosen. Sift 1 tbsp (15 mL) cocoa onto a clean tea towel. Turn cake out onto towel. Lift off pan and peel off paper.
2
Beginning at long edge of cake, tightly roll it up with towel between rolls. This makes the cake easier to handle, prevents it from sticking together and helps it keep its shape while cooling.
3
Set roll on a rack, seam side down, and cool until slightly warm. Do not let roll cool completely or it may crack when unrolled.
4
We cut the filling’s fat content by replacing traditional whipped cream with a blend of table cream and light ricotta.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
