How to Make Perfect Patriotic Vanilla Cake Roll with Whipped White Chocolate Ganache Filling and Frosting

Patriotic Vanilla Cake Roll with Whipped White Chocolate Ganache Filling and Frosting.

You can have Patriotic Vanilla Cake Roll with Whipped White Chocolate Ganache Filling and Frosting using 18 ingredients and 30 steps. Here is how you achieve that.

Ingredients of Patriotic Vanilla Cake Roll with Whipped White Chocolate Ganache Filling and Frosting

1. Prepare of For Vanilla Cake Roll.
2. It's 6 of large eggs.
3. Prepare 1/2 teaspoon of cream of tarter.
4. It's 1/4 cup of buttermilk, at room temperature.
5. It's 1 1/2 cup of granulated sugar, divided use.
6. You need 1 1/2 teaspoon of vanilla extract.
7. It's 1 1/4 cup of cake flour.
8. You need 1/2 teaspoon of baking powder.
9. You need 1/2 teaspoon of salt.
10. You need as needed of red and blue food colorinh,.
11. It's of confectioner's sugar for dusting.
12. Prepare of For Whipped White Chocolate Ganache Filling and Frosting.
13. You need 18 ounces of premium white chocolate, chopped.
14. It's 2 cups of heavy whipping cream.
15. Prepare 1 teaspoon of vanilla extract.
16. It's of Garnish.
17. Prepare as needed of red, white and blue sprinkles,.
18. You need of fresh strawberries and blueberries.

Patriotic Vanilla Cake Roll with Whipped White Chocolate Ganache Filling and Frosting instructions

1. Start Whipped White Chocolate Filling and Frosting. It needs rime to chill.
2. 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..
3. .
4. 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.
5. Have egg whites in one large bowl and egg yolks in another biwl. Have them at room temperature.
6. Whisk together flour, baking powder and salt in a bowl.
7. Beat egg yolks and buttermilk until increased in volume and light in color, beat in 1 cup of the sugar and the vanilla.
8. Stir in flour mixture, incorporating completely but don't overmix.
9. 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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11. Fold 1/3 of egg yolk mixture into egg whites, add remaining on 2 more additions until combined.
12. 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.
13. 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.
14. Bake 12 to.14 minutes until cake springs back when touched and is no longer sticky.
15. 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.
16. Carefully peel off parchment paper.
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18. Immediately roll warm cake into towel and cool completely.
19. Finish Whipped White Chocolate Filling and Frosting.
20. Beat cold white chocolate mixture until light and flufffy.
21. Finish Cake.
22. Un roll cooled cake.
23. Spread cakes surface with some Whipped White Chocolate Filling.
24. Carefully roll cake up, using the towel to help to enclose filling. Place seam side down on serving platter..
25. Cover cake with remaining White Chocolate Ganache.
26. Garnish with sprinkles and refigerate at least 2 hours before sliceing.
27. Decorate with strawberries and bluberries.
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