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Home » Home Baking » Raspberry and White Chocolate Roulade

Raspberry and White Chocolate Roulade

Author: Karon Grieve Published : July 2020

Recipe
raspberry and white chocolate roulade
Rspberry and white chocolate roulade with candied pistachios recipe. This cake is the perfect summer dessert or tea party treat, quick and easy to make it's a real show stopper. #raspberry roulade #swiss roll #summer cakes #summer desserts #larderlove

This raspberry and white chocolate roulade with candied pistachios is summer on a plate for me. It is a fat free cake so easy to whip up with store cupboard ingredients and is so light and delicate. Perfect for a summer dessert or tea time treat.

raspberry and white chocolate roulade with candied pistachios

This delightfully summery raspberry and white chocolate roulade cake is so light and moist and packed with gorgeous juicy raspberry flavour you will be transported to some sort of Downton Abbey inspired picnic with every bite. 

Or it’ll take you to the perfect summer party. It will just make you feel a bit special just because it looks so darn pretty and tastes amazing. And the other great thing about this roulade is that it s super easy and quick to make.

rolled sponge cake

What is the difference between a roulade and a Swiss roll?

Well folks, a Swiss roll is always a sponge cake with a filling rolled inside it. Whereas a roulade can be made from anything from pastry to bread or cake and it can be both savoury or sweet. So a Swiss roll can be called a roulade but only a sponge cake roulade can be a Swiss roll. Confused yet?

top down shot of swiss roll

Ingredients for the sponge

This is a light as air fat free traditional Swiss roll sponge cake. It has only three ingredients;

eggs

caster sugar

self raising flour

pistachios in mortar

Candied pistachios

I love pistachios and they go so well with raspberries and white chocolate. Apart from their taste there is that amazing green colouring too. The vibrant green of the candied pistachios goes perfectly with the rich ruby red of the raspberries and the creamy colouring of the white chocolate. It is all a winning combination whichever way you look at it.

I have used finely ground pistachios to sprinkle on to the roulade filling and the rest I roughly broke up with my pestle and mortar and then turned them into candied pistachios to decorate this charming roulade.

Simply make a sugar syrup and add the pistachios for 5 minutes then scoop them out on to baking paper to dry off.

drizzling chocolate on cake

Rolling a roulade

People can be nervous of rolling cakes for Swiss roll or a roulade. Will it all break and fall apart, will there be hellish cracks on the surface? The trick to rolling this roulade is to do it while the sponge cake is still warm. As soon as it comes out of the oven have a sheet of baking paper the same size as the one the sponge was baked on. Turn the cake tin over on to the new sheet of baking paper so tht now you have the bottom of the sponge facing you with the base paper attached.

Carefully peel off the base paper. Now on a short edge lightly run the back of a knife in a straight like about 2cm from the edge. Don’t cut through the cake. You just want to make an indent so it will be easier to roll.

Now starting at that end roll the cake up using the new paper which is underneath it. Leave it to cool completely on a wire rack. Then simply unroll, discard the baking paper and spread on your cake filling etc..

raspberry and white chocolate roulade with candied pistachios

Cake filling and frosting

I used my basic cream cheese frosting both as a filling and also to decorate this raspberry and white chocolate roulade. Just two ingredients here; cream cheese and icing sugar.  For the filling part I mixed most of my raspberries with half of the frosting mixture.

First I spread raspberry peach and eldrflower jam (of course you can use any raspberry jam you have to hand) on the sponge base and then carefully spread a layer of the raspberry rich creamy frosting. Next came that all important sprinkling of ground pistachios for extra flavour.

finished roulade

Assembling the raspberry and white chocolate roulade

Carefully roll up the filled sponge. It will be a tad messy with all that filling but don’t worry about it. Place it on a serving platter with the seem on the bottom and smooth side on top. Now it is time to use the remaining frosting (that you didn’t add the raspberries to) and that all important white chocolate.

Once you have slathered on the frosting add some raspberries on the top of the roulade and then sprinkle liberally with the candied pistachios. The colour contrast just looks amazing. Feel free to stop and admire your handiwork.

Finally drizzle the while thing with melted white chocolate.

slice of cake

How long will this cake last

This is a super moist and light cake that will keep for two days with a cake dome on top or other covering. Can you freeze it? Yes you can freeze the sponge itself before decorating. Do the whole rolling up business with the new baking paper and pop the whole thing into a freezer proof bag and freeze for up to three months. Defrost completely and then add filling, roll up and decorate.

raspberry and white chocolate roulade with candied pistachios

Dessert or cake

Serve this gorgeous cake as the dessert at a summer supper party or as a fabulous tea time treat whilst sitting in the garden.

I love making pretty cakes that really don’t take much effort at all. I’m not into fancy cake decorating and like a more casual approach. So for me just slathering on cream cheese frosting and decorating with fruits and fresh flowers is the perfect way to go.

There is no fancy skills or tools involved. Just use a palate knife or butter knife to smooth on the cream cheese frosting and then go all out dotting the cake with raspberries and those lovely crunchy candied pistachios.

fork full of cake

Raspberry and white chocolate roulade with candied pistachios

larder links

Looking for more delightfully easy cakes to bake, then check out these recipes;

Eton mess strawberry sponge cake

Coffee and walnut cake with cardamom

Gin and tonic lemon drizzle cake

Easy coconut lemon and ginger cake

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
raspberry and white chocolate roulade with candied pistachios

Raspberry and white chocolate roulade with candied pistachios

Karon Grieve
This is a summer time treat, a light and fluffy roulade sponge filled with cream cheese frosting, raspberries and topped with white chocolate and candied pistachios
4.58 from 7 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course baking
Cuisine British
Servings 10 slices
Calories 409 kcal

Ingredients
 

  • 4 large eggs free range
  • 100 g caster sugar
  • 100 g self raising flour

Cake filling and cream cheese frosting

  • 4 tbsp raspberry jam
  • 300 g cream cheese
  • 200 g icing sugar
  • 150 g raspberries reserve some to decorate
  • 50 g pistachios unsalted shelled pistachios bllitzed in food processor
  • 100 g white chocolate

Candied pistachios

  • 2 tbsp pistachios
  • 1 tbsp sugar
  • 1 tbsp water
Metric – US Customary

Instructions
 

  • Preheat oven to 220C and line a 33 x 23cm /13 x 9" baking tray with baking parchment
  • Using an electric mixer whisk together the eggs and sugar till really light and fluffy and about 3 times their original size, about 5 minutes
  • Carefully fold in the flour using a metal spoon
  • Spread the sponge batter on a liked baking tray and bake for approx 10 minutes till just golden
  • Remove from oven and tip cake out of tin on to a new sheet of baking parchment just a bit bigger than the sponge. Carefully peel away the old baking paper and discard. Using a knife score a line 2cm from short end, just score don't cut through cake. Now using the new paper roll up the sponge and leave on a wire rack to cool completely

Make cream cheese frosting

  • Beat together the cream cheese, icing sugar (split the mixture so you add the raspberries to half of it and leave other half plain) Reserve some raspberries to decorate

Candied pistachios

  • While cake is baking heat the water and sugar in a small pan and add the roughly crushed pistachios for 5 minutes then remove from the syrup and leave the pistachios to dry on baking parchment

Assembling the roulade

  • Spread a layer of raspberry jam on the sponge base then a layer of the frosting with raspberries in it. Sprinkle with the finely ground pistachios and carefully roll up and place on a serving platter with seem side down
  • Melt the white chocolate either in a bain marie (bowl over a pan of simmering water) or in a microwave and pour half into the remaining cream cheese frosting and spread over the top of the roulade.
  • Place remaining raspberries over the top and sprinkle the candied pistachios all over and drizzle over the remaining melted white chocolate

Nutrition

Calories: 409kcalCarbohydrates: 55gProtein: 8gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 110mgSodium: 137mgPotassium: 204mgFiber: 2gSugar: 43gVitamin A: 546IUVitamin C: 5mgCalcium: 75mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Home Baking, Summer

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Comments

  1. Karen brown says

    July 18, 2020 at 7:29 pm

    4 stars
    Loved the freshness of the raspberries against the light sponge . Lovely quick make just wish I’d had pistachios left in my store cupboard . I did enjoy it very much as a lovely summer pudding . Thank you so much for sharing x would recommend xx

    Reply
    • Karon Grieve says

      July 19, 2020 at 8:54 am

      Hi Karen
      So glad you tried this roulade and liked it so much. Best buy some more pistachios!
      Kx

      Reply
  2. Claire Proudfoot (Luath Hulbert) says

    August 2, 2020 at 4:40 pm

    5 stars
    This is an amazing cake! I’ve made it twice in two days, once to take to my uncle’s yesterday and today for my in-laws visiting! I can not recommend this cake enough, it’s so tasty and so easy! I don’t bake often… cooking is more my thing but this cake is easy peasy and looks so professional. Make it and impress your relatives and friends! Thank you Karon Grieve! xxx

    Reply
    • Karon Grieve says

      August 3, 2020 at 9:26 am

      ~Hi Claire
      Thanks SO much, what a lovely comment. Glad you’ve made this cake twice already, I’m impressed. By the way I loved the photo you put up on Facebook, the cake looked amazing, well done!
      K

      Reply
4.58 from 7 votes (5 ratings without comment)

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