Strawberry Roulade with Vanilla Buttercream

For roulade sponge cake
Combine egg, sugar, orange zest and vanilla extract in an electric mixer with whisk attachement, and mix until light and fluffy.

Remove from mixer, and carefully fold in the well sifted flour and baking soda until evenly incorporated. Spread onto a parchment lined sheet tray and spread smooth. Bake at 400 degrees F for 8-10 minutes until center springs back, and let cool.

For white chocolate filling
Melt cream and chocolate together until smooth.  Remove from heat and whisk in the crème fraiche until smooth. Let cool in refrigerator until firm.

For strawberry jam
Combine all three ingredients, and cook until thick.  Pass through a sieve and reserve.

For vanilla buttercream
Place yolks in an electric mixer with whisk attachement and turn to medium speed. Meanwhile, cook the sugar and water to 220 degrees F. Remove from heat, lower mixer speed and carefully pour in syrup.  Return to high speed and mix for three minutes until room temperature. Turn to medium speed and add remaining ingredients (butter and vanilla), and mix until smooth.

To assemble
Spread roulade sponge with strawberry jam from end to end.  Next, spread the white chocolate filling. Roll the sponge up as tight as possible and wrap in plastic.  Let set overnight in refrigerator or freezer (or you can let set at room temp for an hour).  Ice with buttercream.