Springtime Roll Cake

I am stubbornly calling this one Springtime Roll Cake even though it is still snowing out today!?!

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Step 1

First off, if your raspberry jam has seeds simply warm it in the microwave then press through a metal strainer with a silicone spatula to separate the seeds from the jam. Set aside to cool completely.

Step 2

Preheat the oven to 350°F. Oil a 10 X 15" baking pan, line it with parchment paper and oil that. Beat eggs and sugar together in a mixer for 3 minutes until light and fluffy then mix in vanilla. Whisk together the flour, baking power and salt then fold the dry ingredients into the wet. If desired, take a ladle of batter out and add food colouring. Do this with 3 or 4 colours. Pour the remaining batter in the pan and spread evenly. Dollop the coloured batter randomly then swirl with the back of a spoon. Bake 10-12 minutes. Dust a clean dish towel with icing sugar. When the cake has baked, cool for about 5 minutes then turn it out onto the prepared dish towel and carefully peel off the parchment paper. Then, starting at the short side, immediately roll up the cake firmly with the towel inside while still warm. Let cool. At this point, once the cake is completely cooled, you can pop it (towel and all!) into a large zip baggie and store for 2 days. When ready to proceed, beat the whipping cream, sifted icing sugar and vanilla together until stiff peaks form. Unroll the cake, remove the towel and, if using, spread a thin layer of jam leaving a 1/2" border. Next spread the whipped cream on top of the jam and add the coloured sprinkles. Roll up firmly and place seam side down on a serving plate or board. Melt white chocolate and drizzle over top securing chocolate eggs and extra sprinkles while the chocolate is still wet. Chill at least 30 minutes. Slice, cleaning the knife between each cut. Serves 8-10

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