Making the Cake:

1. Preheat oven to 350 degrees. Butter 15 x 10 ” jelly roll pan or use cooking spray line with parchment paper.  Spray parchment with cooking spray.
2. In large mixing bowl with wire whisk attachment, add eggs.  Beat on high speed for 5 minutes until thick and light in color.  Remove wire whisk and add beater. attachment to mixer. On low speed gradually add sugar, vanilla and oil, followed by buttermilk, vinegar and vanilla. Scrape down sides of mixing bowl,
3. In separate bowl, sift together flour, cocoa, baking powder and salt, slowly add to the liquid creamed mixture. Mix gently until well combined. Pour batter into prepared pan and smooth evenly with rubber spatula. Bake 12-15 minutes.  Cake is done with it sponge cake springs back when touched with fingers or toothpick inserted comes out clean.
4. Sift confectioners sugar over tea towel. Tea towel needs to be longer and wider than cake.  Immediately remove cake from oven, turn warm cake over onto the sugar coated tea towel. Peel off the parchment paper and roll cake with the tea towel inside of cake beginning at narrow end of cake. Place rolled cake on a wire rack seam side down and let cool completely, while you make the butter cream for filling.

Buttercream Filling

1. In stand mixing bowl with beater attachment, cream together softened butter, and confectioners sugar.  Begin on low speed until blended then increase to high and beat for 3 minutes.
2. Add vanilla and orange extract and 2 tablespoons at a time of heavy cream or half n half.  Add salt.  Mix until frosting is light and fluffy.
3. Unroll chilled cake, remove tea towel but leave towel under cake.
4. Melt raspberry jam in microwave safe cup at 15 second intervals until melted. Stir to smooth.  Spread jam on the cake using a pastry brush or off set spatula.  Use all of the jam for a slightly thick layer to cover the entire cake edge to edge.
5. With off set spatula smooth buttercream on top of jam.  Leave 1/2 ” space free from buttercream on the narrow end of cake that was not rolled.
6. Re roll cake from same end you rolled while cake was warm. Cover with plastic wrap and chill until firm about one hour.
7. Meanwhile make birch bark and Whipped Cream Cheese Frosting.
8. In clean mixing bowl with beater attachment, beat softened cream cheese on high speed.  Add chilled whipping cream, whip on medium high speed, gradually add confectioners sugar and vanilla, whip on high speed until whipped cream is firm.  Cover and chill until ready to frost cake roll.

Making the birch bark

1. In glass bowl, add 1 cup chocolate wafers in microwave at 20 second intervals until melted. Line baking sheet with parchment paper.  Make sure your baking sheet fits inside your refrigerator for the chocolate will need to be set up to firm.
2. With rubber spatula or spoon string chocolate in ribbons on parchment paper in rows to resemble birch bark. Place baking sheet in refrigerator to set about 5 minutes.
3. Melt 2 packages of white vanilla melting wafers in microwave safe bowl at 20 second intervals until all is melted and smooth. Spread white chocolate over hardened dark chocolate. Smooth evenly with off set spatula covering the dark chocolate streaks. Chill for 10 minutes or until completely hardened.
4. Remove from refrigerator, slice bark into long slivers or pieces. Set aside until ready to decorate cake.

Assemble Cake:  Remove plastic wrap from chilled cake roll.  Cut a thin slice of cake roll on one end to showcase pretty swirl inside. Spread whipped cream cheese frosting over the top and sides, and opposite end of cut cake roll with off set spatula.

Beginning at the top center of the frosted cake roll, place bark pieces at a slant or as you desired.  Continue overlapping slightly the candy bark alternating sides to completely cover entire roll.  No need to cover the ends of cake roll with bark.

Garnish cake with rosemary sprigs , sprinkle with sifted confectioners sugar or as desired depending on your table decor.  Serve cake at room temperature.  Store cake in refrigerator.