Snow White Roll Cake

Original Post: https://www.sweetandsavorybyshinee.com/snow-white-roll-cake-with-white-chocolate-mousse-filling/

Sliced white roll cake topped with crushed red and green M&Ms.

Prep Time: 20

Cook Time: 13

Total Time: 2

Servings: servings

Calories: 395kcal

Author: Shinee

This gorgeous snow white roll cake is melt-in-your-mouth delicate and light and is filled with white chocolate mousse filling.

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Ingredients

For cake:

4 large egg whites Note 1
¼ cup (60ml) milk Note 2
4 tablespoons (55g) unsalted butter melted
½ box Pillsbury Moist Supreme White Premium Cake Mix Note 3
2-3 tablespoons powdered sugar for dusting

For filling:

1 ¼ cups (300ml) heavy whipping cream divided
4 oz (115g) white chocolate chopped
M&M’s Holiday Minis crushed for topping

Instructions

To make the cake:

Preheat the oven to 350°F (177°C). Line a baking sheet (16.5 x 11.38 x 1 inches) with parchment paper, or silicone mat.
In a mixing bowl with whisk attachment, beat the egg whites on medium speed until soft peaks form, 3-5 minutes.
Meanwhile, combine milk and melted butter in a small bowl.
Sift the cake mix into the meringue and carefully fold the batter until smooth with a silicone spatula. (NOTE: Use only half of the box mix!)
Once most of dry ingredients are incorporated, pour in milk and butter mixture and gently fold the batter until nice and smooth.
Pour the batter into the prepared baking sheet, and spread it evenly all over the sheet. (TIP: Don't be alarmed! It’ll be a thin layer, which is exactly how we want. This silicone scraper is super helpful!)
Bake the cake for 12-15 minutes, or until inserted toothpick comes out clean. The cake should look lightly golden, but not browned.
While the cake is baking, prepare a lint-free kitchen towel on a flat surface and generously dust with powdered sugar.
As soon as the cake is done, carefully invert it onto the prepared kitchen towel and tightly roll the cake from the short side, while still warm. Cool completely on wire rack, about an hour.

To make the mousse filling:

Microwave ¼ cup of heavy whipping cream until hot, about 30 seconds.
Place the chopped chocolate in a small bowl and pour hot cream over it. Let it stand for a minute and stir until chocolate is fully melted. Cool completely. (You can put it in the fridge for a few minutes while working on the next step.)
In a mixing bowl with whisk attachment, beat the remaining 1 cup of heavy whipping cream until hard peaks form.
Add cooled white chocolate mixture into the whipped cream and carefully fold until well combined. (TIP: Be sure to add cooled white chocolate mixture is completely cooled before adding it into the whipped cream. And do NOT whisk it with a mixer, or it'll curdle!)

To fill and roll the cake:

Once the cake is completely cooled, carefully unroll it.
Generously spread white chocolate mousse all over the cake, reserving about ½ cup of filling. (TIP: Spread thinner layer of filling on outer end of the cake.)
Then tightly roll the cake and trim off the ends of the cake.
Frost the cake with the reserved mousse filling all over. Sprinkle some crushed M&Ms for festive look, if desired.
Refrigerate the cake until ready to serve. The cake is best when served the same day. Leftovers can be refrigerated for up to 3 days.

Notes

Note 1: Carton egg whites can be used for this recipe. You'll need 140g of liquid egg whites.

Note 2: I've used whole and 2% milk. For dairy version, you can use any nut milk or even water.

Note 3: Note that we're only using 1/2 of the box mix! You can double the recipe to use up all the cake mix, but be sure to divide the batter equally into 2 baking sheets to make 2 roll cakes! I've tested the entire batter on one baking sheet, which yielded a thick cake and it cracked when rolled!

Storing Tips:
- It's best when cake is served the same day, as it's a delicate cake. But you can make it a day in advance. Store in the fridge in an airtight container.
- Refrigerate the leftovers for up to 3 days.
- This cake is not suitable for freezing.

Nutrition

Servings: 1 slice

Calories: 395kcal

Carbohydrates: 38g

Protein: 5g

Fat: 25g

Sugar: 24g

Sodium: 345mg