Raspberry Cake Roll
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.
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.
Spread batter evenly into prepared 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.
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.
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.
Place roll, seam side down, on serving platter. Chill.
Garnish with remaining raspberries and lemon peel.
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 SherryThe 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.