Start with making the White Chocolate Ganache Frosting and Filling first, it needs time to get cold in the refrigerator
Have white chocolate chopped in a bowl, heat cream in the microwave or over a double boiler until hot, stir in vanilla. Pour over chocolate, let sit one minute then stir until smooth. Cool to room temoerature then cover and refigerate until very cold. 4 hours, at least or overnight
MAKE Rasberry Cake Roll
Place rasberries in a food processor and puree
Strain through a fine mesh strainer to extract juice
Set juice aside
Preheat the oven to 350. Spray a 15 by 10 inch by 1 inch jelly roll pan with bakers spray. Line pan with parchment paper and spray parchment paper with bakers spray
Whisk flour, baking owner and salt in a bowl
Have egg yolks in one large bowl and egg whites in another. Allow them to reach room temperature
Beat egg yolks, rasberry juice and sour cream until light add 1 cup of the sugar, rasberry extract and vanilla and beat until well blended
Stir in flour, combining completely but not overmixing
With clean and dry beaters beat egg whites and cream of tarter until soft peaks form, Slowly add remaining 1/2 cup sugar and beat until glossy
Fold 1/4 off the egg whites into egg yolk mixture, then fold remaing in 3 more additionsml spread batter evenly into prepared pan. Bake 16 to 18 minutes until it springs back when touched and is not sticky to toucj
Cool 5 minutes on rack in pan run a knife around all edges of pan to unstick any cake parts
After it cools 5 minutes invert onto confectioner's dusted clean kitchen towel
Carefully remove parchment paper
Roll cake up in towel to cool completely on a rack
Finish cake
Whip White chocolte ganache
Remive cold White chocolate from refrigerator and beat until light and fluffy
Carefully unroll cake. Spread surface with some whipped white chocolate ganache filling
Roll cake up, using the towel to help and place seam side downon serving platter
Cover with remaing whipped white chocolate ganache frosting
Garnish with the shaved chocolate and fresh rasberries. Refrigerate at least 4 hours before slicing
