White Chocolate Swiss Roll

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a Swiss roll pan for a more precise roll.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

   Tip: Make sure to sift the flour for a light texture.

3. 3

   In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time.

   Tip: Use room temperature ingredients for a better texture.

4. 4

   In a separate bowl, whisk together white chocolate chips and vanilla extract.

   Tip: Let the white chocolate sit at room temperature for 10 minutes to melt slightly.

5. 5

   Add the flour mixture to the wet ingredients and mix until just combined.

   Tip: Don't overmix, as it can lead to a dense roll.

6. 6

   Gradually add the heavy cream and mix until the dough comes together.

   Tip: The dough should be smooth and pliable.

7. 7

   Transfer the dough to a lightly floured surface and roll out to a thickness of 0.5cm.

   Tip: Use a rolling pin for a smooth surface.

8. 8

   Spread the white chocolate mixture evenly over the dough, leaving a 2cm border around the edges.

   Tip: Make sure to cover the entire surface.

9. 9

   Roll the dough into a tight log and cut into 6 equal pieces.

   Tip: Use a sharp knife for a clean cut.

10. 10

    Place the rolls on the prepared baking sheet and bake for 15-20 minutes or until golden brown.

    Tip: Keep an eye on the rolls, as they can burn quickly.

11. 11

    Let the rolls cool on a wire rack for 10 minutes before slicing and serving.

    Tip: Use a serrated knife for a clean slice.