Raspberry Vanilla Swiss Roll with Chocolate Ganache

Flour

Sugar

Baking powder

Egg whites

Vegetable oil

Egg yolks

Heavy cream

Add milk, vinegar, vanilla and vegetable oil to the whipped sugar and egg yolks.

Sift in flour and baking powder.

Gently fold in the egg whites to thicken the batter.

Finished batter.

Pour the batter into a prepared jelly roll pan.

Spread the cake batter evenly, then bake.

Roll the cake up in a dish towel dusted with powdered sugar.

Cool the cake fully in the dish towel.

Unroll, then spread on the whipped cream.

Add the raspberries evenly overtop.

Roll the cake up with the filling.

Wrap tightly in plastic wrap and refrigerate for 30 minutes.

Pour the ganache on top of the cake to fully cover.

It's just the right amount of sweet!