WHITE CHOCOLATE ROULAGE (WHITE CHOCOLATE ROLL)

Steps:

• Cake:.
• Lightly oil bottom and sides of a 15x10x1 inch jellyroll pan with vegetable oil; line with wax paper and lightly oil and flour wax paper. Set prepared pan aside.
• Beat egg yolks at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar; beat until mixture is thick and pale (about 5 minutes). Stir in vegetable oil and vanilla; set aside.
• Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves; fold into yolk mixture. Combine flour, baking powder and salt; gradually fold into egg mixture. Spread batter evenly into pan. Bake 350 degrees for 8 to 10 minutes.
• Sift powdered sugar in 15x10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan and turn out onto towel. Carefully peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.
• Unroll cake; spread spread with White Chocolate Cream Filling and carefully reroll. Place cake on platter, seam side down. Can sift powdered sugar over roll or frost with Buttercream Frosting and top with chocolate curls.
• White Chocolate Cream Filling:.
• Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated white chocolate, stirring constantly, until chocolate melts; cool 5 minutes.
• Combine whipping cream and gelatin mixture in a small mixing bowl; beat at medium speed with an electric mixer until thickened (do not overbeat). Stir in vanilla and chill. (Yields 1 1/2 cups).
• Buttercream Frosting:.
• Beat butter at medium speed with an electric mixer; gradually add sugar, beating until light and fluffy. Add 1 teaspoon milk; beat until spreading consistency. Add milk, if needed. Stir in vanilla. (Yield 1 1/2 cups).
• Note:.
• To make white chocolate curls, melt 3 ounces white chocolate-flavored baking bar; pour onto wax paper in a 3 inch wide strip. Let cool until chocolate feels slightly tacky, but is not firm. Pull a vegetable peeler or cheese plane across chocolate until curl forms.