Exquisite Raspberry White Chocolate Cake Roll

For the Cake:

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

Prepare the Oven: Preheat to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.

Make the Batter:

Beat egg yolks with 1/2 cup sugar until thick and pale. Mix in vanilla extract.

In another bowl, whisk egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form.

Gently fold egg whites into yolk mixture. Sift in flour, baking powder, and salt, folding until just combined.

Bake the Cake: Spread batter evenly in pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.

Roll the Cake: Turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Roll cake from one short end in the towel and cool completely on a wire rack.

Prepare the Filling: Melt white chocolate with heavy cream over low heat until smooth. Cool slightly. Unroll cake, spread with raspberry jam, then white chocolate mixture. Scatter raspberries over the filling.

Finish the Roll: Re-roll the cake carefully without the towel. Drizzle with melted white chocolate and decorate with fresh raspberries and chocolate shavings.

Chill and Serve: Chill for at least 1 hour before slicing.