RASPBERRY CAKE ROLL
This cake can also be filled with 3 cups of softened ice cream, rolled and stored in the freezer for a variation.
Provided by Olha7397
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time.
- Line a greased 15 inch x 10 inch x 1 inch baking pan with waxed paper or parchment paper; grease the paper. Spread batter evenly in pan. Bake at 350°F for 12-15 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack 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 greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool.
- For filling, combine cream cheese, vanilla and 2 Tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch 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 cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled. Yield: 12 servings.
- Taste of Home.
Nutrition Facts : Calories 138.2, Fat 7.9, SaturatedFat 4.9, Cholesterol 24.6, Sodium 138.7, Carbohydrate 13, Fiber 1.5, Sugar 5.7, Protein 4.2
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Mythic_Nitemare
[email protected]Yum! This cake roll is so good! The raspberry filling is tart and sweet, and the cake is light and fluffy. I love it!
RASEL UZZAMAN
[email protected]This is a great recipe! The cake roll is light and fluffy, and the raspberry filling is delicious. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make dessert.
Sudine taj-marie Francis
[email protected]This cake roll is delicious! The raspberry filling is the perfect balance of tart and sweet. I love the way it pairs with the light and fluffy cake. I'll definitely be making this again.
Maria Montalvo
[email protected]This was my first time making a cake roll and it turned out beautifully! I was worried it would be too difficult, but the instructions were easy to follow. The cake was light and fluffy, and the raspberry filling was tart and sweet.
Akua Darkoa
[email protected]I've made this cake roll several times now and it always turns out great. It's so easy to make and the results are always impressive. I love the way the raspberry filling pairs with the light and fluffy cake.
Alice Normoral
[email protected]This raspberry cake roll is the perfect treat for any occasion. It's light, fluffy, and bursting with raspberry flavor. I made it for a party last weekend and it was a huge hit! Everyone loved it.