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1
Heat oven to 375 degrees F. Line 15x10x1-inch baking pan with parchment or waxed paper; grease paper.
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2
Set aside.
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3
Arrange clean towel onto counter; sprinkle generously with powdered sugar.
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4
Set aside.
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5
Place egg whites into bowl; beat at high speed until foamy.
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6
Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
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7
Set aside.
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8
Combine egg yolks, remaining 3/4 cup sugar, melted butter, baking powder, vanilla and salt in another bowl.
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9
Beat until well mixed.
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10
Add 3/4 cup flour; mix well.
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11
Gently stir in beaten egg white mixture until just mixed.
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12
Remove 1/2 cup batter to bowl; add remaining 1/4 cup flour.
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13
Beat until well mixed.
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14
Stir in red gel food color as needed for desired tint.
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15
Place red batter into pastry bag fitted with round 1/4-inch tip or plastic food bag with one corner snipped off.
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16
Pipe repeating zig-zag pattern across width of parchment-lined pan.
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17
Place pan in freezer 10 minutes or until batter is firm to touch.
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18
Working quickly, spread remaining batter evenly over piped batter.
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19
Bake 10-12 minutes or until center springs back when lightly touched.
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20
Immediately loosen cake from edges of pan.
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21
Invert onto prepared towel, pattern-side down, removing parchment paper.
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22
Sprinkle top with powdered sugar.
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23
Roll up cake in towel, starting with 10-inch side.
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24
Cool completely.
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25
Combine 1 tablespoon whipping cream and white chocolate in bowl.
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26
Microwave until melted; stir until smooth.
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27
Place remaining whipping cream in chilled bowl; beat at medium speed until soft peaks form.
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28
Add white chocolate mixture; beat until stiff peaks form.
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29
Stir in raspberries and mint.
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30
Unroll cooled cake; remove towel.
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31
Spread cake with filling, leaving 2-inch strip on one short end.
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32
Starting at opposite end, roll up cake.
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33
Transfer to serving platter.
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34
Cover; refrigerate until serving time.
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35
Cut cake roll into slices to serve.
