Strawberry Cream Swiss Roll Cake

7. Spread batter evenly in the pan and bake 10-12 minutes until the cake springs back lightly.

8. Roll while warm: Dust a clean towel with cocoa powder. Flip the hot cake onto the towel, peel off parchment, and roll up with the towel inside. Cool completely.

9. Make vanilla cream: Beat cream cheese, powdered sugar, vanilla, salt until smooth. Whip heavy cream to stiff peaks, then fold into the cream cheese mixture until fluffy.

10. Fill the roll: Unroll the cooled cake. Spread vanilla cream evenly, then spoon strawberry filling in a line and swirl gently (or spread a thin layer across). Roll back up tightly.

11. Chill the roll 45-60 minutes so it sets and slices clean.

12. Make white chocolate frosting: Heat cream until steaming, pour over white chocolate and butter, wait 2 minutes, then stir smooth. Add vanilla and pinch of salt. Cool until thick but spreadable.

13. Frost the roll with the white chocolate frosting. Chill 10 minutes to set.

14. Make chocolate drizzle: Melt chocolate chips with cream and drizzle over the top in stripes