Swiss White Chocolate Cake Roll with Rhubarb Whipped Cream | Food Stuff
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Cooking tools:
- Double boiler
- Hand mixer
- Fine-mesh sieve
- Jelly roll pan
- Baking dish
- Oven
- Microwave
- Whisk
- Mixing bowl
- Parchment paper
- Aluminum foil
- Kitchen towel
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1/2 tsp Baking Powder
- 3/4 cup Cake Flour
- 1 cup Cream
- 6 Eggs
- 1/4 cup Olive Oil
- 2 cups Rhubarb, Chopped
- 1/2 tsp Salt
- 1/4 cup + 2 Tbsp Sugar
- 3/4 cup Sugar
- 1/2 cup Sweetened Condensed Milk
- 1 tsp Vanilla
- 8 Oz. White Chocolate
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