Raspberry Mint Roulade

Directions

1. 1
   Heat oven to 375 degrees F. Line 15x10x1-inch baking pan with parchment or waxed paper; grease paper.
2. 2
   Set aside.
3. 3
   Arrange clean towel onto counter; sprinkle generously with powdered sugar.
4. 4
   Set aside.
5. 5
   Place egg whites into bowl; beat at high speed until foamy.
6. 6
   Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
7. 7
   Set aside.
8. 8
   Combine egg yolks, remaining 3/4 cup sugar, melted butter, baking powder, vanilla and salt in another bowl.
9. 9
   Beat until well mixed.
10. 10
    Add 3/4 cup flour; mix well.
11. 11
    Gently stir in beaten egg white mixture until just mixed.
12. 12
    Remove 1/2 cup batter to bowl; add remaining 1/4 cup flour.
13. 13
    Beat until well mixed.
14. 14
    Stir in red gel food color as needed for desired tint.
15. 15
    Place red batter into pastry bag fitted with round 1/4-inch tip or plastic food bag with one corner snipped off.
16. 16
    Pipe repeating zig-zag pattern across width of parchment-lined pan.
17. 17
    Place pan in freezer 10 minutes or until batter is firm to touch.
18. 18
    Working quickly, spread remaining batter evenly over piped batter.
19. 19
    Bake 10-12 minutes or until center springs back when lightly touched.
20. 20
    Immediately loosen cake from edges of pan.
21. 21
    Invert onto prepared towel, pattern-side down, removing parchment paper.
22. 22
    Sprinkle top with powdered sugar.
23. 23
    Roll up cake in towel, starting with 10-inch side.
24. 24
    Cool completely.
25. 25
    Combine 1 tablespoon whipping cream and white chocolate in bowl.
26. 26
    Microwave until melted; stir until smooth.
27. 27
    Place remaining whipping cream in chilled bowl; beat at medium speed until soft peaks form.
28. 28
    Add white chocolate mixture; beat until stiff peaks form.
29. 29
    Stir in raspberries and mint.
30. 30
    Unroll cooled cake; remove towel.
31. 31
    Spread cake with filling, leaving 2-inch strip on one short end.
32. 32
    Starting at opposite end, roll up cake.
33. 33
    Transfer to serving platter.
34. 34
    Cover; refrigerate until serving time.
35. 35
    Cut cake roll into slices to serve.