Title: White Chocolate Roulage
Categories: Desserts, Chocolate
Yield: 8 servings
4 Eggs; separated
3/4 c Sugar; divided
1 tb Vegetable oil
1 ts Vanilla extract
2/3 c Cake flour; sifted
1 ts Baking powder
1/4 ts Salt
2 tb Powdered sugar
1 White chocolate cream
-filling (recipe below)
1 White chocolate curls
Lightly oil bottom and sides of a 15x10x1" jellyroll pan with
vegetable oil; line with wax paper and lightly oil and flour wax
paper. Set aside.
Beat egg yolks at high speed of an electric mixer until foamy.
Gradually add 1/4 cup sugar; beating until mixture is thick and
lemon colored (about 5 minutes). Stir in vegetable oil and vanilla;
set aside.
Beat egg whites (at room temperature) until foamy; gradually add
remaining 1/2 cup sugar, beating until egg whites are stiff but not
dry. Fold whites into yolks. Combine flour, baking powder, and
salt; gradually fold into egg mixture. Spread batter evenly into
prepared pan. Bake at 350 F for 8 to 10 minutes.
Sift powdered sugar in a 15x10" rectangle on a cloth towel. When
cake is done, immediately loosen from sides of pan, and turn out
onto sugared towel. Carefully peel off wax paper. Starting at
narrow end, roll up cake and towel together; let cake cool
completely on a wire rack, seam side down.
Unroll cake. Spread cake with half of White Chocolate Cream Filling
and carefully reroll cake, without towel. Place cake on a serving
plate, seam side down; spread remaining filing on all sides.
Garnish with white chocolate curls.
