Ingredients:
4 large eggs, separated
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the filling:
1 cup white chocolate chips
1/2 cup heavy cream
1 cup fresh raspberries, plus extra for garnish
1/4 cup raspberry jam
For the topping:
1/2 cup white chocolate, melted
Fresh raspberries
Chocolate shavings
Directions:
Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
In a bowl, beat egg yolks with 1/2 cup sugar until thick and pale. Mix in vanilla.
In another bowl, whisk egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form.
Fold egg whites into the yolk mixture. Sift in flour, baking powder, and salt, gently folding until combined.
Spread batter evenly in prepared pan. Bake for 12-15 minutes or until cake springs back when lightly touched.
Immediately turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Starting at one short end, roll cake up in the towel. Cool completely on a wire rack.
For the filling, melt white chocolate with heavy cream over low heat until smooth. Cool slightly. Unroll cake and spread evenly with raspberry jam, then the white chocolate mixture. Scatter raspberries over.
Re-roll cake without the towel. Drizzle with melted white chocolate, then decorate with raspberries and chocolate shavings.
Chill for at least 1 hour before slicing.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 45 minutes | Kcal: 320 per slice |