Raspberry White Chocolate Cake Roll

Heat the oven to 350°F (175°C). Line a 10 x 15 inch (25 x 38 cm) jelly roll pan with parchment paper.

Beat the egg yolks with 1/2 cup (100 g) of the sugar until thick and pale, about 3 minutes, then beat in the vanilla.

In a clean bowl, whip the egg whites to soft peaks. Add the remaining 1/4 cup (50 g) sugar a spoonful at a time and keep whipping until the peaks are stiff and glossy.

Fold the whites into the yolk mixture in two additions. Sift the flour, baking powder and salt over the top and fold gently until no dry streaks remain, keeping as much air in the batter as possible.

Spread the batter evenly in the pan and bake for 12 to 15 minutes, until the top springs back when pressed lightly.

While the cake is hot, turn it out onto a clean kitchen towel dusted with powdered sugar and peel off the parchment. Roll it up from a short end with the towel inside and let it cool completely on a rack.

For the filling, warm the white chocolate chips and cream over low heat, stirring, until smooth. Let it cool and thicken until spreadable, about 20 minutes.

Unroll the cake, spread it with the jam, then the white chocolate cream, and scatter the raspberries over the top. Roll it up again without the towel and place it seam side down.

Drizzle with melted white chocolate, decorate with raspberries and chocolate shavings, and chill for at least 1 hour before slicing.