Heat cream until hot but not, boilung, add vanilla. Have white chocolate chopped in a large bowl. Pour hot cream over chocolate and let sit 1 minute then stir smooth. Let cool to room temperature then cover and refigerate until very cold at least 4 hours or overnight.

Have egg whites in one large bowl and egg yolks in another biwl. Have them at room temperature

Whisk together flour, baking powder and salt in a bowl

Beat egg yolks and buttermilk until increased in volume and light in color, beat in 1 cup of the sugar and the vanilla

Stir in flour mixture, incorporating completely but don't overmix

With clean, dry beaters beat egg whites and cream of tarter until soft peaks form, add remaining 1/2 cup sugar and beat until glossy

Fold 1/3 of egg yolk mixture into egg whites, add remaining on 2 more additions until combined

Remove half if batter to a seperate bowl. Add blue food color to one bowl to color batter blue. Add red food color to the other bowl to color batter red

Apply batter to prepared pan by spooning alternating stripes of color lor each stripe. Don't worry if they are not neat or strai g ht, they will work out when the cake is rolled

Bake 12 to.14 minutes until cake springs back when touched and is no longer sticky

I after cake cools 2 minutes rum a small knife aroung edges to loosten any cake that may have stuck to the sides. Invert cake onto confectioner's dusted clean kitchen towel

Carefully peel off parchment paper

Immediately roll warm cake into towel and cool completely

Beat cold white chocolate mixture until light and flufffy

Un roll cooled cake

Spread cakes surface with some Whipped White Chocolate Filling

Carefully roll cake up, using the towel to help to enclose filling. Place seam side down on serving platter.

Cover cake with remaining White Chocolate Ganache

Garnish with sprinkles and refigerate at least 2 hours before sliceing

Decorate with strawberries and bluberries