Snow White Roll Cake with White Chocolate Mousse Filling

• Vegetarian

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1 1/2 cups Pillsbury supreme white premium cake mix, Moist
  • 2 tbsp Powdered sugar
  • 4 oz White chocolate

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 1/4 cup Heavy whipping cream
  • 1/4 cup Milk

• Desserts

  • 1 M&m's holiday, Minis

Found on sweetandsavorybyshinee.com

Description

Ingredients

• ¼ cup (60ml) milk (I used whole milk, but 2% will do)
• 4 tablespoons (55gr) unsalted butter, melted
• 4 large egg whites
• 1 ½ cups (215gr) Pillsbury Moist Supreme White Premium Cake Mix
• 2-3 tablespoons powdered sugar, for dusting only
• 1 ¼ cup heavy (whipping) cream, divided
• 4oz (115gr) white chocolate, chopped
• M&M’s Holiday Minis, crushed for decorating

Directions

• Preheat the oven to 350°F (177°C). Line a baking sheet (16.5 x 11.38 x 1 inches) with parchment paper, or silicone mat and spray with cooking spray.In a glass, mix together milk and butter.In a mixing bowl with whisk attachment, beat the egg whites until soft peaks form.Add milk and butter mixture and dry ingredients into the beaten egg whites. Using a spatula, carefully fold the batter until smooth.Pour the batter into the prepared baking sheet, and spread it evenly all over the sheet, using an offset spatula. Itll be thin layer, which is exactly how we want.Bake for 12-15 minutes, or until inserted toothpick comes out clean. The cake looks lightly golden, but not browned.While the cake is baking, prepare a lint-free kitchen towel on a flat surface and generously dust with powdered sugar.When the cake is done, carefully invert the cake onto the prepared kitchen towel and tightly roll the cake from the short side, while still warm. Cool completely on wire rack for about an hour.To prepare the filling, microwave ¼ cup of heavy whipping cream until hot, about 30 seconds.Place the chopped chocolate in a small bowl and pour hot cream over it. Let it stand for a minute and stir until chocolate is fully melted. Cool completely. (You can put it in the fridge for a few minutes while working on the next step.)In a mixing bowl with whisk attachment, beat the remaining heavy whipping cream until hard peaks form.Add cooled white chocolate mixture into the whipped cream and carefully fold until well combined.Once the cake is completely cooled, carefully unroll it.Generously spread white chocolate mousse on the cake, reserving about ½ cup of filling. Spread thinner layer of filling on outer end of the cake.  Then tightly roll the cake.Spread the reserved mousse on the outside of the roll and cut the ends off. Sprinkle some crushed M&Ms for festive look.Refrigerate until ready to serve. The cake is best when served the same day. Leftovers can be refrigerated for up to 3 days.