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1
To make the roll cake batter: Line a baking sheet with parchment paper.
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2
Preheat the oven to 170C.
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3
Microwave the white chocolate and milk together to melt.
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4
When melted, add the vegetable oil to mix in.
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5
Add the sugar little by little to the egg whites.
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6
Whisk with a hand mixer to make a meringue.
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7
Be careful not to make it too hard.
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8
Add the sieved flour little by little, mix with a spatula.
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9
Add the meringue into Step 2's bowl.
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10
It looks like this.
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11
Put the mixture back to Step 4's bowl.
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12
Mix well evenly.
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13
Pour the batter into a sheet and bake for about 12-13 minutes at 170C.
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14
The cake will be slightly browned after baking.
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15
Cover with plastic wrap on the top and let cool.
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16
Whisk the heavy cream and sugar.
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17
Then add the dissolved chocolate and mix in.
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18
Remove the wrap from the cake, place the cake on the plastic wrap.
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19
Spread the cream on the browned side.
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20
Spread it thickly at the front and make a bit of a mound at the end.
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21
Roll it up from the front.
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22
Place the roll with the sealed side down.
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23
Fold both ends tightly with plastic wrap, and let it cool in the fridge.
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24
It's done!
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25
You can really taste the white chocolate.
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26
Decorate to your liking.
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27
As there is chocolate inside, the cake will harden quickly, so eat it as soon as possible.
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28
It's best to eat it on the day you make it!
