---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Chocolate
       Yield: 8 servings
       4    Eggs, separated
     3/4 c  Sugar, divided
       1 tb Vegetable Oil
       1 ts Vanilla Extract
     2/3 c  Cake Flour, sifted
       1 ts Baking Powder
     1/4 ts Salt
       2 tb Powdered Sugar
       1    White Chocolate Cream
            -Filling (recipe below)
       1    White Chocolate Curls
   FROM:      Daniel Reemes
   Servings:  8
   Lightly oil bottom and sides of a 15- x10- x1-inch
   jellyroll pan with vegetable oil; line with wax paper
   and lightly oil and flour wax paper. Set aside.
   Beat egg yolks at high speed of an electric mixer
   until foamy. Gradually add 1/4 cup sugar; beating
   until mixture is think and lemon colored (about 5
   minutes). Stir in vegetable oil and vanilla; set aside.
   Beat egg whites (at room temperature) until foamy;
   gradually add remaining 1/2 cup sugar, beating until
   egg whites are stiff but not dry. Fold whites into
   yolks. Combine flour, baking powder, and salt;
   gradually fold into egg mixture. Spread batter evenly
   into prepared pan. Bake at 350 for 8 to 10 minutes.
   Sift powdered sugar in a 15 x 10 inch rectangle on a
   cloth towel. When cake is done, immediately loosen
   from sides of pan, and turn out onto sugared towel.
   Carefully peel off wax paper. Starting at narrow end,
   roll up cake and towel together; let cake cool
   completely on a wire rack, seam side down.
   Unroll cake. Spread cake with half of White Chocolate
   Cream Filling and carefully reroll cake, without
   towel. Place cake on a serving plate, seam side down;
   spread remaining filing on all sides. Garnish with
   white chocolate curls.
   Source: Christmas with Southern Living  1989