Raspberry Cake Roll

Name: Raspberry Cake Roll
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters sifted cake flour; 227 grams package spreadable cream cheese; 6 egg whites, room temperature; 1 teaspoon lemon juice; 1 Tbsp grated lemon peel; 1 pint fresh raspberries, divided; 0 teaspoons salt; 59 milliliters sugar; 1 teaspoons vanilla extract; 237 milliliters whipped topping, divided

Raspberry Cake Roll might be just the dessert you are searching for. One serving contains 144 calories, 4g of protein, and 8g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have cake flour, lemon juice, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Spray a 15-in. x 10-in. x 1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon peel, 1/4 cup at a time, into egg white mixture.

Ingredients you will need

Granulated Sugar

Cooking Spray

Lemon Juice

Egg Whites

Lemon Peel

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Baking Spatula

Baking Pan

Whisk

Bowl

Spread batter evenly into prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake.

Ingredients you will need

Bread

Roll

Equipment you will use

Kitchen Towels

Baking Sheet

Oven

Frying Pan

Place rolled cake on rack to cool.

Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges.

Ingredients you will need

Whipped Topping

Spread

Vanilla

Equipment you will use

Spatula

Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper.

Ingredients you will need

Raspberries

Roll

Place roll, seam side down, on serving platter. Chill.

Ingredients you will need

Roll

Garnish with remaining raspberries and lemon peel.

Ingredients you will need

Raspberries

Lemon Peel

Serve chilled.

Equipment

Ingredients

Servings:

118milliliters

sifted cake flour 227grams

package spreadable cream cheese 6

egg whites, room temperature 1teaspoon

lemon juice 1Tbsp

grated lemon peel 1pint

fresh raspberries, divided 0teaspoons

salt 59milliliters

sugar 1teaspoons

vanilla extract 237milliliters

whipped topping, divided

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Roll Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.