Directions

Make the Sponge Cake:

Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

Whisk the Egg Yolks and Sugar:

• In a large bowl, whisk the egg yolks and sugar until pale and creamy. Add the vanilla extract and mix well.

Beat the Egg Whites:

• In a separate bowl, beat the egg whites until stiff peaks form.

Combine the Dry Ingredients:

• In another bowl, sift together the flour, baking powder, and salt.

Combine the Batter:

• Gently fold the dry ingredients into the egg yolk mixture. Add the milk to loosen the batter slightly.
• Fold in the beaten egg whites, a little at a time, until fully incorporated. Be careful not to deflate the mixture.

Bake the Sponge:

• Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the sponge springs back when lightly touched.

Roll the Cake:

• Dust a clean kitchen towel with powdered sugar. Immediately invert the warm cake onto the towel and remove the parchment paper.
• Starting from one short side, roll the cake (with the towel) into a tight spiral. Let it cool completely while rolled.

Prepare the Filling:

• Make the White Chocolate Ganache:
• Heat the heavy cream in a small saucepan until it begins to simmer (do not boil). Pour over the white chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth, then let cool.

Whip the Filling:

• In a mixing bowl, beat the mascarpone cheese until smooth. Add the vanilla extract and cooled white chocolate ganache, mixing until creamy.

Fold in the Raspberries:

• Gently fold in 1 cup of the fresh raspberries, reserving the rest for garnish.

Assemble the Roulade:

Unroll the Cake:

• Carefully unroll the cooled sponge cake. Spread the white chocolate filling evenly over the surface.

Add the Raspberries and Roll:

• Sprinkle a few extra raspberries on top of the filling. Re-roll the cake tightly (without the towel) and place it seam-side down on a serving platter.

Decorate the Roulade:

• Dust the top with powdered sugar, sprinkle with chopped pistachios, and add white chocolate shavings, if desired.