Raspberry and Cream Cheese Cake Roll

Raspberry and Cream Cheese Cake Roll

Ingredients:

• Cake:
  • 4 large eggs, separated at room temperature
  • ¾ cup granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
• Filling:
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream, whipped to stiff peaks
  • ½ cup freeze-dried raspberries, crushed

Instructions:

1. Preparation:
   • Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Make the Cake:
   • In a large bowl, beat the egg yolks with ½ cup sugar until thick and pale. Blend in vanilla extract.
   • In another bowl, whip the egg whites to soft peaks. Gradually add the remaining ¼ cup sugar, continuing to beat until stiff peaks form.
   • Gently fold the egg whites into the yolk mixture.
   • Sift together the flour, baking powder, and salt. Fold the dry ingredients into the egg mixture.
   • Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes, or until the cake springs back when touched.
3. Roll the Cake:
   • Immediately after removing the cake from the oven, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel away the parchment paper.
   • Starting at the short end, roll the cake up with the towel. Let it cool completely on a wire rack.
4. Make the Filling:
   • In a mixing bowl, beat the cream cheese with powdered sugar and vanilla until smooth. Gently fold in the whipped cream.
5. Assemble the Roll:
   • Carefully unroll the cake. Spread the cream cheese mixture over the cake.
   • Re-roll the cake without the towel. Place it seam side down on a platter.
   • Cover and chill in the refrigerator for at least an hour.
   • Just before serving, top the roll with additional whipped cream and sprinkle with crushed raspberries.