Ingredients
- cream cheese white filling:
- 5 lg. eggs, separated
- 1/2 c. sugar, divided
- 2 tbsp. buttermilk
- 1 tsp. distilled white vinegar
- 1 (1oz) bottle red food coloring
- 1/2 c. cake flour
- 1/3 c. unsweet cocoa powder
- 1 tsp. baking soda
- 1/4 c. powdered sugar
- 1 (8oz) pkg. cream cheese, softened
- 1/4 c. butter, softened
- 1 tsp. vanilla
- 4 c. powdered sugar
- 1 c. coarse chopped white choc. pieces or morsels
Preparation
Step 1
Preheat oven to 350. Coat a jelly roll pan w/ cooking spray; line w/ wax paper, and coat w/ cooking spray. Set aside. Beat egg yolk at med. speed w/ elec. mixer till thick and pale. Add 1/2 c. sugar, beat well. Beat in buttermilk, vinegar, and food coloring.
In a sm. bowl, combine flour, cocoa, baking soda, and salt; sift. Gradually add to egg mixture, beating till combined.
In med. bowl, beat egg whites at med-high speed w/ elec. mixer till foamy. Add 1/4 c. sugar, 1 tbsp. at a time, beating till stiff peaks form. Fold eggs into choc. mixture. Spread batter into prepared pan. Bake for 10-12 mins. or till cake springs back when lightly touched in center.
Sift 2 tbsp. powdered sugar in a 15 x 10 rectangle on a cloth towel. Immediately loosen cake from sides of pan, and turn out onto prepared towel. Peel off wax paper. Sift remaining 2 tbsp. powder sugar over cake. Starting at narrow end, roll up cake and towel. Cool on wire rack completely. Gently unroll cake. Spread w/ cream cheese filling:
In a large bowl, beat cream cheese and butter at med. speed till creamy. Beat in vanilla. Gradually beat in powdered sugar till smooth. Stir in morsels or pieces of white chocolate.
Reroll cake w/ towel, placing seam side down on serving platter. Dust w/ powdered sugar.