Have white chocolate chopped in a bowl, heat cream in the microwave or over a double boiler until hot, stir in vanilla. Pour over chocolate, let sit one minute then stir until smooth. Cool to room temoerature then cover and refigerate until very cold. 4 hours, at least or overnight

Place rasberries in a food processor and puree

Strain through a fine mesh strainer to extract juice

Set juice aside

Whisk flour, baking owner and salt in a bowl

Have egg yolks in one large bowl and egg whites in another. Allow them to reach room temperature

Beat egg yolks, rasberry juice and sour cream until light add 1 cup of the sugar, rasberry extract and vanilla and beat until well blended

Stir in flour, combining completely but not overmixing

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

Fold 1/4 off the egg whites into egg yolk mixture, then fold remaing in 3 more additionsml spread batter evenly into prepared pan. Bake 16 to 18 minutes until it springs back when touched and is not sticky to toucj

Cool 5 minutes on rack in pan run a knife around all edges of pan to unstick any cake parts

After it cools 5 minutes invert onto confectioner's dusted clean kitchen towel

Carefully remove parchment paper

Roll cake up in towel to cool completely on a rack

Remive cold White chocolate from refrigerator and beat until light and fluffy

Carefully unroll cake. Spread surface with some whipped white chocolate ganache filling

Roll cake up, using the towel to help and place seam side downon serving platter

Cover with remaing whipped white chocolate ganache frosting

Garnish with the shaved chocolate and fresh rasberries. Refrigerate at least 4 hours before slicing