Recipe: Delish Patriotic Vanilla Cake Roll with Whipped White Chocolate Ganache Filling and Frosting

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We hope you got insight from reading it, now let's go back to patriotic vanilla cake roll with whipped white chocolate ganache filling and frosting recipe. To make patriotic vanilla cake roll with whipped white chocolate ganache filling and frosting you need 18 ingredients and 30 steps. Here is how you do it.

The ingredients needed to cook Patriotic Vanilla Cake Roll with Whipped White Chocolate Ganache Filling and Frosting:

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

Steps to make Patriotic Vanilla Cake Roll with Whipped White Chocolate Ganache Filling and Frosting:

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.
10. .
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.
17. .
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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