Raspberry Holiday Roll Cake Recipe

Cake

1. Preheat oven to 400°F. Spray a 15×10-inch baking sheet with nonstick spray then line it with parchment paper (must have at least 1/4-inch sides).
2. In a bowl, whisk together the cake flour, baking powder and salt; set aside.
3. In a medium bowl, whisk together the eggs and sugar until well blended and lemon colored.
4. Stir in the vanilla then add the dry ingredients and gently fold them in until no dry flour remains.
5. Pour the batter onto the prepared pan and spread out evenly.
6. Bake for 10-12 minutes or until the center springs back when touched.\
7. Place a clean kitchen towel on the counter and dust it generously with powdered sugar.
8. Invert the cake onto the towel and remove the baking sheet.
9. Remove the parchment paper (carefully as the cake will still be hot).
10. Immediately roll the cake up in the towel and allow it to cool on a wire rack.
11. While cooling, prepare the filling and topping.

Filling

1. In a medium bowl, whip the heavy cream until it reaches soft peaks (this will be faster if you chill the bowl and beaters in advance). Set off to the side.
2. In another bowl, beat the cream cheese, powdered sugar, vanilla and preserves on medium speed until well blended.
3. Fold in the whipped cream. Keep refrigerated until ready to use.

Topping

1. In a double boiler, combine the white chocolate and heavy cream.
2. Keep the water at a simmer while continuously stirring the mixture until it melts and is creamy.
3. Remove from the heat.
4. Dry the bottom of the pan holding the chocolate then pour the mixture into a bowl.
5. Allow it to cool to room temperature then place in the refrigerator to chill.
6. Once chilled, whip with a mixer until fluffy and spreadable.

Assembly

1. Once the cake is cooled, unroll it from the towel.
2. Spread the filling onto the cake, leaving about a ¼-inch border on the sides and the outside end.
3. Reroll the cake.
4. Spread the white chocolate frosting on the cake (no need to frost the bottom). With a serrated knife, cut off both ends of the cake.
5. Place the cake on a serving platter and decorate with raspberries and rosemary and dust with powdered sugar. Store in the refrigerator.