Start Whipped White Chocolate Filling and Frosting. It needs rime to chill
Heat cream until hot but not, boilung, add vanilla. Have white chocolate chopped in a large bowl. Pour hot cream over chocolate and let sit 1 minute then stir smooth. Let cool to room temperature then cover and refigerate until very cold at least 4 hours or overnight.
Preheat the oven to 350. Spray a 15 by 10 by 1 inch jelly roll pan with bakers spray. Line pan woth parchment paper and spray parchment with bakers spray
Have egg whites in one large bowl and egg yolks in another biwl. Have them at room temperature
Whisk together flour, baking powder and salt in a bowl
Beat egg yolks and buttermilk until increased in volume and light in color, beat in 1 cup of the sugar and the vanilla
Stir in flour mixture, incorporating completely but don't overmix
With clean, dry beaters beat egg whites and cream of tarter until soft peaks form, add remaining 1/2 cup sugar and beat until glossy
Fold 1/3 of egg yolk mixture into egg whites, add remaining on 2 more additions until combined
Remove half if batter to a seperate bowl. Add blue food color to one bowl to color batter blue. Add red food color to the other bowl to color batter red
Apply batter to prepared pan by spooning alternating stripes of color lor each stripe. Don't worry if they are not neat or strai g ht, they will work out when the cake is rolled
Bake 12 to.14 minutes until cake springs back when touched and is no longer sticky
I after cake cools 2 minutes rum a small knife aroung edges to loosten any cake that may have stuck to the sides. Invert cake onto confectioner's dusted clean kitchen towel
Carefully peel off parchment paper
Immediately roll warm cake into towel and cool completely
Finish Whipped White Chocolate Filling and Frosting
Beat cold white chocolate mixture until light and flufffy
Finish Cake
Un roll cooled cake
Spread cakes surface with some Whipped White Chocolate Filling
Carefully roll cake up, using the towel to help to enclose filling. Place seam side down on serving platter.
Cover cake with remaining White Chocolate Ganache
Garnish with sprinkles and refigerate at least 2 hours before sliceing
Decorate with strawberries and bluberries
