Ingredients:
- 300g fresh or frozen raspberries
- 50g granulated sugar
- 15ml fresh lemon juice
- 10g cornstarch mixed with 1 tbsp water
- 150g high-quality white chocolate, chopped
- 360ml cold heavy whipping cream, divided
- 5ml vanilla bean paste
- A pinch of fine sea salt
- 4 large eggs, room temperature
- 100g granulated sugar
- 30ml whole milk
- 30ml melted unsalted butter
- 125g cake flour, sifted
- 5g baking powder
- 2g salt
Instructions:
- Prepare the raspberry compote: Simmer raspberries, 50g sugar, and lemon juice in a saucepan until broken down. Sieve to remove seeds, return to heat, and stir in the cornstarch slurry until thickened. Cool completely.
- Stabilize the cream: Melt white chocolate with 60ml of the heavy cream until smooth. Let it cool to room temperature but remain fluid.
- Whip the remaining 300ml heavy cream with vanilla and salt until soft peaks form. Gently fold in the cooled white chocolate mixture. Refrigerate until ready to fill.
- Aerate the sponge: Using a stand mixer, whip eggs and 100g sugar for 6 minutes until the mixture reaches the 'ribbon stage' and triples in volume.
- Incorporate dry ingredients: Gently fold in the sifted cake flour, baking powder, and salt by hand, taking care not to deflate the air bubbles.
- Finalize batter: Mix the melted butter and milk together, then fold into the batter. Pour into a parchment-lined 10x15 inch pan.
- Bake at 180°C for 12 minutes until the top springs back. Immediately turn out onto a clean kitchen towel dusted with powdered sugar, roll tightly, and cool.
- Assemble: Unroll the cooled cake, spread a thin layer of raspberry compote, followed by the white chocolate cream. Re-roll tightly and chill for at least 1 hour before slicing.