Patriotic Vanilla Cake Roll with Whipped White Chocolate Ganache Filling and Frosting.
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Ingredients of Patriotic Vanilla Cake Roll with Whipped White Chocolate Ganache Filling and Frosting
- Prepare of For Vanilla Cake Roll.
- Prepare 6 of large eggs.
- Prepare 1/2 teaspoon of cream of tarter.
- You need 1/4 cup of buttermilk, at room temperature.
- You need 1 1/2 cup of granulated sugar, divided use.
- Prepare 1 1/2 teaspoon of vanilla extract.
- It’s 1 1/4 cup of cake flour.
- Prepare 1/2 teaspoon of baking powder.
- Prepare 1/2 teaspoon of salt.
- It’s as needed of red and blue food colorinh,.
- Prepare of confectioner's sugar for dusting.
- You need of For Whipped White Chocolate Ganache Filling and Frosting.
- You need 18 ounces of premium white chocolate, chopped.
- Prepare 2 cups of heavy whipping cream.
- You need 1 teaspoon of vanilla extract.
- Prepare of Garnish.
- You need as needed of red, white and blue sprinkles,.
- Prepare of fresh strawberries and blueberries.
Patriotic Vanilla Cake Roll with Whipped White Chocolate Ganache Filling and Frosting step by step
- Start Whipped White Chocolate Filling and Frosting. It needs rime to chill.
- Heat cream until hot but not, boilung, add vanilla. Have white chocolate chopped in a large bowl. Pour hot cream over chocolate and let sit 1 minute then stir smooth. Let cool to room temperature then cover and refigerate until very cold at least 4 hours or overnight..
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- Preheat the oven to 350. Spray a 15 by 10 by 1 inch jelly roll pan with bakers spray. Line pan woth parchment paper and spray parchment with bakers spray.
- Have egg whites in one large bowl and egg yolks in another biwl. Have them at room temperature.
- Whisk together flour, baking powder and salt in a bowl.
- Beat egg yolks and buttermilk until increased in volume and light in color, beat in 1 cup of the sugar and the vanilla.
- Stir in flour mixture, incorporating completely but don't overmix.
- With clean, dry beaters beat egg whites and cream of tarter until soft peaks form, add remaining 1/2 cup sugar and beat until glossy.
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- Fold 1/3 of egg yolk mixture into egg whites, add remaining on 2 more additions until combined.
- Remove half if batter to a seperate bowl. Add blue food color to one bowl to color batter blue. Add red food color to the other bowl to color batter red.
- Apply batter to prepared pan by spooning alternating stripes of color lor each stripe. Don't worry if they are not neat or strai g ht, they will work out when the cake is rolled.
- Bake 12 to.14 minutes until cake springs back when touched and is no longer sticky.
- I after cake cools 2 minutes rum a small knife aroung edges to loosten any cake that may have stuck to the sides. Invert cake onto confectioner's dusted clean kitchen towel.
- Carefully peel off parchment paper.
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- Immediately roll warm cake into towel and cool completely.
- Finish Whipped White Chocolate Filling and Frosting.
- Beat cold white chocolate mixture until light and flufffy.
- Finish Cake.
- Un roll cooled cake.
- Spread cakes surface with some Whipped White Chocolate Filling.
- Carefully roll cake up, using the towel to help to enclose filling. Place seam side down on serving platter..
- Cover cake with remaining White Chocolate Ganache.
- Garnish with sprinkles and refigerate at least 2 hours before sliceing.
- Decorate with strawberries and bluberries.
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