Directions (continued)

• vanilla. Add 1/2 cup of the flour mixture; mix well.
• In another bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar
• on medium speed until soft peaks form. Gradually beat in 1/4 cup
• sugar, about 1 tablespoon at a time, on high until stiff glossy
• peaks form and sugar is dissolved. Fold a fourth of egg whites into
• the batter, then fold in remaining whites. Gently spoon into
• parchment-lined 15-in. x 10-in. x 1-in baking pan; spread evenly.
• Bake at 350° for 12-15 minutes or cake springs back when lightly
• touched. Cool on a wire rack. Repeat for second cake.
• In a large bowl, beat 3 cups chilled white chocolate mixture until
• stiff peaks form; refrigerate. In a bowl, refrigerate the remaining
• white chocolate mixture. In a small saucepan, sprinkle gelatin over
• cold water; let stand 5 minutes. Dissolve gelatin over medium-low
• heat, stirring frequently. Stir gelatin into strained raspberries.
• Place bowl into a large bowl filled with ice water. Let cool until
• mixture is syrupy, stirring occasionally. Remove from water bath.
• Stir a fourth of reserved 3 cups whipped chocolate mixture into
• raspberry mixture; fold in remaining three-fourths of whipped
• chocolate mixture. Cover and refrigerate for 30 minutes or until
• set.
• Invert cooled cakes onto wire racks. Trim edges; cut each lengthwise
• into thirds. Spread one strip with a heaping cup of raspberry
• mixture to within 1 in. of short sides and 1/2 in. of long sides.
• Starting at the short end, roll up. Stand on end in center of
• serving plate. Spread remaining raspberry mixture over remaining
• strips. Working with one strip at a time, and starting at the edge
• of the last strip, coil around center roll. Cover and refrigerate.
• Beat reserved white chocolate until stiff peaks form. Spread over top
• and sides of cake. Refrigerate for 1-2 hours. Garnish with
• raspberries and mint.
• Yield: 12-16 servings.