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1/2 cup white chocolate, melted
Fresh raspberries
Chocolate shavings
Directions:
Prepare Cake: Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper. Beat egg yolks with 1/2 cup sugar until thick and pale. Mix in vanilla. In another bowl, whisk egg whites to soft peaks, gradually add 1/4 cup sugar until stiff peaks form. Fold egg whites into yolk mixture. Sift in flour, baking powder, and salt; fold gently. Spread batter in pan. Bake 12-15 minutes.
Cool and Roll: Turn cake onto a towel dusted with powdered sugar. Remove parchment, roll cake with the towel from the short end. Cool on a rack.
Filling: Melt white chocolate with heavy cream; cool slightly. Unroll cake, spread with jam, then chocolate mixture. Sprinkle with raspberries. Re-roll without towel.
Decorate: Drizzle with melted white chocolate, top with raspberries and chocolate shavings. Chill for 1 hour.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 45 minutes | Kcal: 320 per slice | Servings: 10 servings
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