White Chocolate Roll Cake

3 stars (on a scale to 3). That is the level of difficulty that I decided to take on this time (and yes, because this is the type of cake that my babe really enjoys - white and in a roll... ah, the things we do for our men). It does look easier than it is, yes, but it is actually not that difficult, so long as you take your time, manipulate with care, and are not in a rush. My first attempt: didn't look all that great, but tasted good :)

Go ahead, take on the challenge...but do it when you have some time to enjoy the process.

This recipe was inspired by Coup de Pouce. Although it is a great recipe for a Christmas log, I find it perfect on a hot, sticky, spring/summer afternoon. It is yummy and fresh...and great to eat with (or replace the garnish with) ice cream.

What you'll need for the cake:
3 egg whites

1/4 teaspoon cream of tartar (in case you're like me and don't know what it is, or what it looks like, here it is: )

3/4 cup sugar

6 egg yolks

1 teaspoon vanilla

1/2 cup flour 

1/4 teaspoon salt

3 tablespoon powdered (confectioner) sugar

For the syrup

1/4 cup sugar 

1/4 cup water

1 tablespoon orange liqueur (or orange blossom extract)

White chocolate filling

4 oz (125g) chopped white chocolate

1 cup 35% cream

-------------------

First things first. Line a 15 x 10 in baking sheet with parchment paper. Set aside.

In a bowl, using an electric mixer, beat the egg whites and the cream of tartar until you get soft peaks.

Add 1/4 cup of the sugar, 1 tablespoon at a time, beating until you get stiff peaks.

Set aside.

In another large bowl, using the electric mixer (with clean whips), beat the egg yolks with the rest of the sugar for about 3 minutes, or until light. Add the vanilla while beating. 

In another bowl, combine flour and salt. Incorporate the egg whites mixture to the egg yolks mix in 3 times, alternating with the dry mix, gently folding the ingredients. 

Pour the mixture onto the reserved lined baking sheet. 

Bake into 375°F preheated oven for about 12-15 minutes.

Reserve 2 teaspoon of the powdered sugar. Sprinkle (spread evenly) a kitchen towel with the rest of the powdered sugar. *Make sure there is enough so the cake won't stick when you unroll.

Immediately loosen and turn the cake over the kitchen towel. Gently peel off the parchment paper. Cut and even the sides with a sharp knife.

Roll up the cake and towel together (starting with the short end). Place on a wire rack and let cool.

Syrup

In a small saucepan, combine water and sugar. Bring to a boil, stirring, until sugar has dissolved. Add the orange  liqueur and set aside (let cool). 

White chocolate filling

In a large saucepan (placed on top of another filled with hot (not boiling) water), melt the white chocolate with 3 tablespoon of the cream, stirring from time to time.

Once melted, remove and set aside to let cool.

In another bowl, using an electric mixer (with clean whips), beat the rest of the cream until you get stiff peaks.

Using whisk, incorporate 1/4 of the whipped cream to the cooled white chocolate mixture. 

Using a spatula, incorporate the rest of the whipped cream, gently folding. Refrigerate for about 1 hour or until firm.

Assembling the cake

Gently unroll the cake. Using a pastry brush, spread the syrup over the cake. 

Add the chocolate filling (you can always use ice cream instead).

Starting with the short end, roll up the cake (without the towel, of course)...and voilà!

*small confession. As mentioned, mine didn't look great in the end (beginners learn!). My chocolate filling was not hard enough, so it leaked...here is what it looked like. Therefore, make sure your gently fold the whipped cream, that your white chocolate is completely cool before combining, and that it is hard enough. However, when you cut the end, it's all good :) It is still very yummy :)

Good luck...and bon appétit!