White Chocolate Cake
Preheat oven to 350° Prepare an 17 x 12 inch Jelly Roll Pan with parchment paper. Set aside
Seperate your, placing them in separate bowls and letting them set for about 1/2 hour (till they are at room temperature)
Melt the 4 ounces of white chocolate per package directions. I would wait until your eggs are about prepared. White chocolate stiffens quicken then regular chocolate.
In a bowl place your egg yolks and 1/4 cup of sugar. Beat until this mixture is light and fluffy (about 5 minutes). Beat in the vanilla. Add the white chocolate and beat only to combine. Set aside.
In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form.
Gently fold in a small amount of egg whites into the egg yolks mixture using a rubber spatula or wish to lighten the batter. Fold in the remaining whites just until incorporated. Don’t over mix or the batter will deflate. Spread the batter into your jelly roll pan. Bake until the cake is puffed springs back when gently touched about 15-17 minutes. Remove from oven and place on a wire rack to cool. Cover the cake with a clean, slightly damp towel.
Cream the cream cheese and shortening together until fluffly. Mix in preserves and milk. Than add confectionary sugar until smooth.
Spread on cooled cake and then gently roll the cake, peeling off the parchment paper as you roll.
Dust with confectionary sugar.