00 0 Reviews Enjoy this light and fresh cake at your next get together. 40 min Prep Time 2:20 Total Time 12 servings Ingredients Cake Powdered sugar6 large Land O Lakes® Eggs, separated1 cup sugar1/4 cup Land O Lakes® Unsalted Butter, melted, cooled1 1/2 teaspoons baking powder1 teaspoon vanilla1/2 teaspoon salt1 cup all-purpose flour Red gel food color, as desiredFilling1 cup Land O Lakes® Heavy Whipping Cream1 (1-ounce) square white chocolate6 ounces fresh raspberries, lightly crushed2 tablespoons chopped fresh mint leaves Directions Heat oven to 375ºF. Line 15x10x1-inch baking pan with parchment or waxed paper; grease paper. Set aside.Arrange clean towel onto counter; sprinkle generously with powdered sugar. Set aside.Place egg whites into bowl; beat at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.Combine egg yolks, remaining 3/4 cup sugar, melted butter, baking powder, vanilla and salt in another bowl. Beat until well mixed. Add 3/4 cup flour; mix well. Gently stir in beaten egg white mixture until just mixed. Remove 1/2 cup batter to bowl; add remaining 1/4 cup flour. Beat until well mixed. Stir in red gel food color as needed for desired tint.Place red batter into pastry bag fitted with round 1/4-inch tip or plastic food bag with one corner snipped off. Pipe repeating zig-zag pattern across width of parchment-lined pan. Place pan in freezer 10 minutes or until batter is firm to touch. Working quickly, spread remaining batter evenly over piped batter.Bake 10-12 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared towel, pattern-side down, removing parchment paper. Sprinkle top with powdered sugar. Roll up cake in towel, starting with 10-inch side. Cool completely.Combine 1 tablespoon whipping cream and white chocolate in bowl. Microwave until melted; stir until smooth.Place remaining whipping cream in chilled bowl; beat at medium speed until soft peaks form. Add white chocolate mixture; beat until stiff peaks form. Stir in raspberries and mint.Unroll cooled cake; remove towel. Spread cake with filling, leaving 2-inch strip on one short end. Starting at opposite end, roll up cake. Transfer to serving platter. Cover; refrigerate until serving time. Cut cake roll into slices to serve. Recipe Tips - Any pattern can be piped onto prepared pan, such as polka dots or swirls. - To remove excess powdered sugar from cake, dip pastry brush in water and lightly brush across cake. - Use 3 bowls when separating eggs. Crack an egg into 1 bowl, then separate yolk from white in the additional bowls. That way if the yolk breaks you will only ruin 1 egg and not ones you have already separated. Nutrition Facts (1 serving) Calories 260 Cholesterol 130mg Carbohydrates 29g Protein 5g Fat 14g Sodium 210mg Dietary Fiber 1g Your Name: Your Email: Your Friend's Email: Page Name:
You Might Also Like Donut Cake ‐ View Recipe ‐Chocolate Chip Macaroon Angel Food ‐ View Recipe ‐Rhubarb Peach Upside-Down Cake ‐ View Recipe ‐Scrumptious Chocolate Peanut Cake ‐ View Recipe ‐
Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.