7/16/2009
Raspberry Cream Cheese Roll
Sponge Cake:
3 eggs, separated
1 egg white
1/4 t cream of tartar
7 T plus 1 t sugar
1/8 t salt
3/4 t lemon extract
1/2 cup plus 1 T cake flour
Filling:
9 oz cream cheese, sieved
1 cup whipping cream
1.5 T powdered sugar
14 oz raspberries
Garnish:
1/2 cup whipping cream
>how to make<
*Preheat the oven to 325 degrees.
*Grease a jelly-roll pan and line with wax paper.
*Beat the egg whites with the cream of tartar; when soft peaks form, add 2 T of the sugar and beat until the whites are stiff. Set aside.
*Put the egg yolks in a large bowl and beat with a wire whisk or electric beater.
*Slowly add the remaining 5 T plus 1 t of sugar, beating constantly.
*Add the salt and lemon extract, and beat the mixture until it is a pale lemon color.
*Lightly fold 1/4 of the whites into the yolk-sugar mixture.
*Heap the rest of the whites on top and sift the cake flour over the whites.
*Fold the flour, beaten egg whites, and yolk mixture together until just mixed. (Do not overmix.)
*Spoon the batter into the prepared pan and bake for 10~12 minutes.
*Loosen the edge of the cake from the pan with a thin knife and allow to cool for 10~15 minutes.
*Turn out the cake onto a cake rack and cool.
*In a blender or food processor, process cream cheese, whipping cream and icing sugar until smooth.(Do not overblend.)
*Turn the cake onto clear wrap on the flat surface.
*Spread cheese mixture on spongecake.
*Reserve some raspberries for garnish.
*Roll spongecake up lightly, jelly-roll fashion, using wrap as a guide.
*To garnish, whip cream until stiff.
*Pipe out on top of cream cheese roll.
*Place raspberries as you wish.
Sponge Cake:
3 eggs, separated
1 egg white
1/4 t cream of tartar
7 T plus 1 t sugar
1/8 t salt
3/4 t lemon extract
1/2 cup plus 1 T cake flour
Filling:
9 oz cream cheese, sieved
1 cup whipping cream
1.5 T powdered sugar
14 oz raspberries
Garnish:
1/2 cup whipping cream
>how to make<
*Preheat the oven to 325 degrees.
*Grease a jelly-roll pan and line with wax paper.
*Beat the egg whites with the cream of tartar; when soft peaks form, add 2 T of the sugar and beat until the whites are stiff. Set aside.
*Put the egg yolks in a large bowl and beat with a wire whisk or electric beater.
*Slowly add the remaining 5 T plus 1 t of sugar, beating constantly.
*Add the salt and lemon extract, and beat the mixture until it is a pale lemon color.
*Lightly fold 1/4 of the whites into the yolk-sugar mixture.
*Heap the rest of the whites on top and sift the cake flour over the whites.
*Fold the flour, beaten egg whites, and yolk mixture together until just mixed. (Do not overmix.)
*Spoon the batter into the prepared pan and bake for 10~12 minutes.
*Loosen the edge of the cake from the pan with a thin knife and allow to cool for 10~15 minutes.
*Turn out the cake onto a cake rack and cool.
*In a blender or food processor, process cream cheese, whipping cream and icing sugar until smooth.(Do not overblend.)
*Turn the cake onto clear wrap on the flat surface.
*Spread cheese mixture on spongecake.
*Reserve some raspberries for garnish.
*Roll spongecake up lightly, jelly-roll fashion, using wrap as a guide.
*To garnish, whip cream until stiff.
*Pipe out on top of cream cheese roll.
*Place raspberries as you wish.
Labels: cake recipe, cake roll, cream cheese roll, raspberries
