Heat oven to 350 degrees F. Coat jelly roll pan (cookie sheet with sides)
with cooking spray. Line with waxed paper. Coat with cooking spray.
Beat the eggs for five minutes.
Slowly add sugar and oil. Beat well. Add buttermilk, vinegar, vanilla and
red food coloring.
Sift together dry ingredients. Add slowly to liquid ingredients. Beat two
minutes, until well combined.
Pour batter into pan. Bake on middle rack for 12-15 minutes, until the cake
springs back when touched in center.
Sprinkle a cloth dish towel with confectioners' sugar. Immediately turn
cake out onto towel. Peel off waxed paper. Starting at narrow end, roll up cake
and towel together. Place seam side down on rack to cool for 30 minutes.
Combine filling ingredients. Beat well. Unroll cake. Spread filling over
cake. Trim any rough edges. Re-roll cake, without towel. Place seam side down
on cookie sheet. Dust with confectioners' sugar. Refrigerate.
When ready to serve, slice cake into 1-inch thick slices.
Melt white chocolate in microwave for 1 minute. Thin with a little water.
Stir until smooth. Drizzle over sliced cake. Or just dust with additional confectioners'
Recipe and photo credit: C&H Sugar, Inc. - chsugar.com