Exquisite Raspberry White Chocolate Cake Roll

In a bowl, beat the egg yolks with 1/2 cup of the sugar until thick and pale. Mix in the vanilla extract.

In another bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.

Fold the egg whites into the yolk mixture gently. Sift in the flour, baking powder, and salt, folding until just combined.

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

Roll the Cake: Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting at one short end, roll the cake up in the towel. Cool completely on a wire rack.

Prepare the Filling: Melt the white chocolate with the heavy cream over low heat until smooth. Allow to cool slightly. Unroll the cake and spread evenly with raspberry jam, followed by the white chocolate mixture. Scatter raspberries over the filling.

Finish the Roll: Carefully re-roll the cake 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.

Enjoy