Cream Cheese Roulade
"Adapted from Recipecenter. Hoping to try it soon."
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 3 large eggs, separated
- 3⁄4 cup flour
- 1⁄2 cup sugar
- 8 ounces cream cheese, softened
- 1⁄4 cup whipping cream
- 1⁄4 cup honey
- 1 teaspoon baking powder
directions
- Beat the cream, cream cheese and honey using a mixer until smooth, set aside.
- Mix flour and baking powder together.
- Whip egg whites with 1/4 cup sugar until stiff.
- In a separate bowl, beat eggyolks with remaining sugar until light and fluffy.
- Combine egg white and egg yolk mixtures gently, then fold in the flour mixture until smooth (try not to lose too much of volume).
- Preheat oven to about 425°F/220°C and line jelly roll pan with parchment paper.
- Spread batter flat in the pan and bake in the oven for 4-5 minutes (top heating element).
- Once the cake starts to brown slightly, remove from oven, invert on a clean kitchen towel and let it cool for about 2 minutes.
- Using towel as a guide and with the parchment paper on the inside, roll it up and let cool another 10 mins or so.
- Unroll, spread the cream cheese mixture evenly on top of the cake base, then roll up to make a log.
- Chill for 3-4 hours before serving.
- Optional: You can frost the roulade with your favorite frosting, decorate with cherries etc or just dust with powdered sugar before serving.
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Reviews
-
This recipe works, and even I, though I am terrified by this type of cake, managed to make an edible cake roll. (It could have looked better, it's true.) The reason for the 4 stars is, first because the ingredient list is not in the order of ingredients used. At first, I thought that the filling ingredients should be last, but realized that the filling needs to be made first in order to chill it to the right consistency to spread on the cake. Even so, the baking powder should be near the flour. Also, I think the addition of a little salt and perhaps vanilla would be nice. Or some kind of flavor. JMO Then, more detailed instructions would be nice, too. I watched you-tube videos to fill in what is missing here. Lastly, and not related to the star rating, people who don't like "eggy" cakes would do best to avoid this recipe. Thank you for posting the recipe. I now think that if I work at it, I may be able to make rolled cakes I can bear to show others.
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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