Strawberry Cream Swiss Roll Cake
– 6 oz white chocolate, chopped
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– Pinch of salt
Chocolate Drizzle:
– 1/3 cup semi-sweet chocolate chips
– 2 tablespoons heavy cream
Topping:
– Fresh strawberries
– Optional: extra whipped cream dollops
Directions:
1. Make strawberry filling: In a small saucepan, combine strawberries, sugar, lemon juice, cornstarch, water, and cook over medium heat 4-6 minutes until thick and jammy. Cool completely (chill to speed it up).
2. Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
3. Sift flour, cocoa powder, baking powder, and salt together.
4. Beat eggs and sugar 5-7 minutes until pale, thick, and ribbon-like. Mix in vanilla.
5. Gently fold dry ingredients into the egg mixture in two additions.
6. Stir warm milk with oil, then fold into batter just until combined.
