White Christmas Rolls: My white Christmas

December = Christmas ^^, yes, it's the biggest event of the year.

This year, I will go to UK to celebrate Christmas with my sis, I really hope that it will be white Christmas, hehe. It will be cold but when thinking about tucking yourself in a warm blanket, sipping a cup of hot drink while looking at the snow ^^. It will be one of the best Christmas day, right?
So, to prepare myself, I thought about making Christmas yule log that presents my idea,  snow white roll cake is the best thing that came to my mind. 
Start with soft and fluffy white cake, that made from egg white, filled and covered with rich white chocolate mousse, and decorate with white chocolate, it's snow time!
This cake and mousse are very easy to make, but there are some points that you have to remember, first don't over bake the cake, as it will be dry and become crack when roll, second, when refrigerate the mousse before filling the cake, check frequently, you just want it to be thick enough to spread, and the last one, after filled and covered with mousse let the cake set for at least 12 hours, the cake will become moist from the mousse and it will be more delicious.

English: White Christmas roll
สูตรภาษาไทย: ไวท์คริสต์มาสโรล
日本語のレシピ：ホワイトクリスマスロール
Youtube: ไวท์คริสต์มาสโรล, White Christmas roll, ホワイトクリスマスロール

White Christmas Rolls

Makes 28 cm roll

Cake
50g ............................. Rice bran oil
70 g .......................... Milk
1/2 tsp ....................... Vanilla extract
85g ............................ Cake flour, sifted
225g .......................... Egg whites
1/4 tsp ....................... salt
85g ............................ Granulated sugar

White chocolate mousse
175 g .......................... White chocolate
5 g ............................. Gelatine leaves
1/4 tsp ...................... Salt
100 g ......................... Whipping cream (A)
200 g ......................... Whipping cream (B)

Decoration
.................................... White chocolate

 Preheat an oven to 160C.

Line 30 x 30 cm cake pan with baking paper.

 I use rice bran oil.

 Put oil, milk, salt, vanilla into a bowl. Sift flour into a bowl.

  Whisk to combine.

  Beat the egg white until foamy, add the sugar gradually.

  Beat until firm peaks formed.

 Put 1/4 of meringue into the bowl of flour mixture, mix to combine.

 Fold the rest of the meringue in 3 additions.

  Until fully combine.

  Pour into 30x30 cm lined cake pan. Smooth the top, and tap lightly to remove larges air bubbles.
 Bake for 15-18 minutes, or until the top of the cake spring back when touch lightly.

  Place a sheet of baking paper on top of the cake, and turn it over.

Remove the pan and the baking paper.
Place new piece of paper on top.

  Turn the cake over.

Roll the cake with the paper, and let it cool completely on a wire racks.

 Heat the white chocolate in the microwave (600w) for 1.30-2 minutes.

 Stir until fully melted.

 Bloom the gelatine leaves in iced cold water for at least 5 minutes.

 Heat the whipping cream (A) in the microwave (600w) for 1 minute.

 Remove the gelatine leaves from the water, squeeze lightly to remove the water.

 Put the gelatine leaves in hot whipping cream
Stir to combine.

 Pour into the melted white chocolate together with salt, stir until combine.

 Let it cool completely.

 Whip the whipping cream (B) until soft peak formed.

 Fold 1/3 of the whipped cream into the chocolate mixture.

 Then pour back into the whipped cream bowl.

 Fold to combine.

 Refrigerate for 5-15 minutes or until thick enough to spread.

 Slice the edge of the cake to make sloping edge.

 Spread the chocolate mousse over the cake.

 Roll the cake and press with ruler and pull the paper to tighten it.

 Freeze for 10 minutes.

 Cover the cake with the rest of the chocolate mousse.

Sprinkle white chocolate over the cake.
Refrigerate at least 12 hours before serving.

White Christmas Rolls: My white Christmas

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