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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:
- Preparation:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- 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.
- 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.
- Make the Filling:
- In a mixing bowl, beat the cream cheese with powdered sugar and vanilla until smooth. Gently fold in the whipped cream.
- 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.
