This started out to be strawberry shortcake. But I never do what's expected. For starters, I always add raspberries to my shortcakes because their tartness adds a layer of flavor to dulcet strawberries. I seldom use biscuits because a sponge cake is far more elegant and can be made ahead. Whipped cream is great, but melted white chocolate added to it puts it over the top. Finally, why layer the berries when they are so much more elegant rolled up? Just call this shortcake dressed up for a black tie.
I would love to think I could convince you that this is easier than it looks. It is several more steps than assembling a traditional shortcake. But then, it is so much more impressive. Perhaps if you imagine me in your kitchen helping you roll the cake in the filling you would feel more confident. Just keep on rolling. Any filling that squeezes out onto the towel makes a terrific treat for you to eat and will never be missed in the finished dessert.
If you follow my directions and photos, I promise that you'll be proud to serve this showstopper and glad that you did.
White Chocolate Berry Roulade
4 large eggs, separated and at room temperature
¼ cup plus ¼ cup sugar, divided
1 teaspoon vanilla
½ cup all-purpose flour
White Chocolate Berry Mousse
6 ounces white chocolate, chips or chopped
¼ cup milk
¾ cup whipping cream
½ cup sour cream, regular or light
2 pint boxes berries, cut in halves or quarters if large
White Chocolate Glaze
5 ounces white chocolate, chips or finely chopped
2 teaspoons light corn syrup
¼ cup whipping cream
Fresh Raspberry Sauce, optional
See recipe under Set It & Forget Meringue Torte
To make the cake: Preheat the oven to 375 degrees. Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line with parchment or waxed paper, allowing 2-inches to extend over short ends. Grease the paper. In a small mixing with electric mixer, beat egg yolks and 1/4 cup sugar until very thick and lemon colored, about 5 minutes. In large mixing bowl with clean beaters, beat egg whites until frothy. Add salt and beat on high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until mixture forms stiff but moist peaks. Beat in vanilla. Pour yolks and flour over whites. Gently fold together until incorporated. Pour into prepared pan, smoothing the top. Bake at 375 for 8 to 12 minutes or until top springs back when lightly pressed with fingertips and cake begins to pull away from sides of pan.
While cake bakes, place a clean dish towel on counter. Spray towel with no-stick spray or sprinkle with powdered sugar. Remove cake from oven and invert onto towel. Remove pan and paper. Beginning at narrow end, roll cake and towel up together tightly. Set aside seam-side down and cool completely.
To make the mousse: Melt chocolate and milk in top of double boiler over simmering water or in medium microwave safe bowl uncovered at 60% power for 40 to 90 seconds or until melted. Stir smooth and cool to room temperature. In a mixing bowl, beat cream to soft peaks. Add sour cream and beat to stiff peaks. Fold chocolate and strawberries into cream. To assemble the cake: Unroll cooled cake. Spread filling over cake to the edges. Reroll cake. Wrap in heavy foil and refrigerate for several hours until firm.
To make the glaze: In a medium microwave safe bowl, heat chocolate, cream and corn syrup on HIGH (100%) for 1 to 2 minutes until melted, stirring until smooth. Or place chocolate in small bowl, bring cream and corn syrup to simmer in small saucepan on stove and stir into chocolate. If mixture is too thick to coat, thin with a teaspoon of hot water. Place cake on rack set over a baking sheet. Pour glaze over cake, spreading quickly with a spatula to cover the sides. Refrigerate the cake until set. (The cake may be refrigerated uncovered overnight.)
Serve with Fresh Raspberry Sauce, if desired.
Makes 8 servings.