White chocolate rolls: soft and sweet

 Soft roll with delicious filling, I think that you will love it too ^^.

 It's raining almost everyday, actually I love rain, spending my time reading by the window side listen to the rain is what I like. But it's not good when I want to shoot a video, ^^". It's too dark and I don't have anything like special light set to use (I use only natural light), so when it's stop raining, I'm so happy to have a good time to share delicious video with you again. 
This roll is not hard to make (well most of my recipes are easy, hehe), and you can see that it has beautiful pattern on top. The pattern made from instant coffee and yolk, it's not only add cuteness to the cake, it has enough coffee flavour to balance the sweetness from the white chocolate filling too. With this kind of recipe, the top of the cake will be the outside of the roll cake, so don't forget to remove the cake from the pan immediately after baking and cover it with a piece of baking to prevent the top from dryness. 
For this yummy roll cake, you have to prepare it a day ahead, as the filling need enough time to become cold, or you will find it hard to beat it until firm peaks formed. 
Note: if you don't want to use coffee, you can use cocoa powder or brown color, but I really recommend coffee, it's delicious!

White chocolate rolls

Make 25 cm roll

Filling
50g ............................... White chocolate
150g ............................. Whipping cream 
1/2tsp ............................ Vanilla bean paste

Cake
Pattern
1 1/2 tbsp ...................... Instant coffee granules
1tsp ............................... Hot water
1 .................................... Egg yolk
Cake batter
4 .................................... Egg yolks
30g ................................ Granulated sugar (A)
3 .................................... Egg whites
....................................... Pinch of salt
30g ................................ Granulated sugar (B)
60g ................................ Cake flour 
30g ................................ Unsalted butter, melted and still warm

Prepare the filling 1 day ahead

Warm the whipping cream until hot, pour into a bowl of whites chocolate and stir until melt.
Put vanilla bean paste into the bowl, stir to combine.
Let the mixture cool to room temperature, then refrigerate overnight (or 12 hours).

Preheat an oven to 200C
Line 25x25cm pan with baking paper.

 Mix instant coffee granules with hot water, then mix it with an egg yolk.

 Put into a small piping bag, and set aside.

 Beat the egg yolks and granulated sugar (A) until pale and double in volume.

 Whip the egg whites with a pinch of salt until foamy.
Add the sugar (B) gradually and whip until firm peaks formed.

 Fold 1/4 of the meringue into the egg yolk mixture.

 Then fold it back into the meringue.

 Fold in 2 additions.

 Sift the flour into the bowl, and fold to combine.

 Fold the melted butter into the bowl.

 The batter will be smooth.

 Pour into the prepared pan, smooth the top and drizzle the pattern filling over the cake.
Use a bamboo stick to create a pattern.

 Put in the oven, and reduce the temperature to 180C.
Bake for 12 minutes.

 Remove from the oven, and remove the cake from the pan.
Cover the top of the cake with baking paper (to prevent dryness).
Let the cake cool completely before using.

 Beat the filling until firm peaks formed.

 Spread it over the cake.

Roll the cake, and use a ruler to tighten the cake.
Refrigerate until set before serving.

White chocolate rolls: soft and sweet