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Raspberry Cream Roll




Source of Recipe


KSL
Raspberry Cream Roll


http://media.bonnint.net/slc/2490/249007/24900771.jpg?filter=hl5
Cake
Ingredients:

* 1 cup flour
* 2 tablespoons cornstarch
* 1 teaspoons baking powder
* 1/2 teaspoon salt
* 4 eggs, separated
* 1/3 cup hot milk
* 1/2 cup sugar
* 1 teaspoon vanilla

Method:

Preheat oven to 350 degrees. Line a 10x15 jelly roll pan with parchment paper or wax paper; spray with non-stick spray, set aside. Sprinkle a clean cotton dish towel generously with powdered sugar, set aside. Stir together flour, cornstarch, baking powder and salt; set aside.

Separate egg whites and yolks (careful no yolk is in whites), set whites aside. Beat yolks on high until thick and lemon colored. While eggs are beating, microwave milk on high for 40-60 seconds; gradually beat milk, sugar and vanilla into egg yolks. Add flour and stir until smooth.

Using clean, oil free bowl and beaters, beat egg whites on high speed until peaks form; fold whites into yolks and flour. Spread batter onto prepared pan. Bake 12-15 minutes or until toothpick inserted in center comes out clean.

Immediately invert pan on prepared powder sugared dish towel. While cake is still hot, carefully roll cake in dish towel starting on long sides. Allow cake to cool on cooling rack 30 minutes while preparing filling.



Filling
Ingredients:

* 1/2 cup whipping cream
* 1/2 teaspoon vanilla or raspberry extract
* 4 ounces fat-free cream cheese, softened
* 2 tablespoons powdered sugar
* 3/4 cup raspberry jam

Method:

Whip cream until stiff peaks form. In a separate bowl, beat together cream cheese, vanilla and powdered sugar until smooth. Fold whipped cream into creamed cheese.

Unroll cake from towel; trim off long sides of cake; spread cake with jam; carefully spread cream cheese over jam (hint, spread filling more towards inside curl leaving approximately 1 inch of outer edge and ends free of filling). Roll cake back into a roll being careful not to squeeze out filling. Wrap cake roll back in dish towel dusted with powdered sugar or parchment paper. Refrigerate 3-4 hours to overnight. Serve with fresh berries.