Raspberry cream cake roll
Raspberry cream cake roll recipe in the cake category
Recipe ingredients:
- 3/4 cup flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 9 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup cold water
- 1/2 teaspoon vanilla extract
- Confectioners sugar
- 8 ounces cream cheese
- 1 cup confectioners sugar
- 1/2, 8 ounces, container Cool Whip
- 1 cup raspberry preserves
Recipe method:
- Preheat oven to 350 degrees F.
- Grease the bottom of a 15 x 10 inch jellyroll pan.
- Line with wax paper and grease again.
- Sift together flour, 1/2 cup sugar, baking powder and salt. Set aside.
- In large bowl, beat egg yolks until a light lemon color.
- Add 1/2 cup sugar and continue beating until thickened.
- Add cold water and vanilla extract. Mix well.
- Fold in flour mixture. Blend well.
- Spread batter in pan.
- Bake for 10 to 12 minutes.
- Remove from oven and turn out onto towel sprinkled with confectioners sugar.
- Remove paper. Roll, starting with short side. Cool.
- Combine cream cheese, 1 cup confectioners sugar and Cool Whip until smooth and creamy.
- Unroll cake and spread with creamy mixture.
- Spread raspberry preserves over creamy layer.
- Reroll cake and secure with plastic wrap.
- Refrigerate for 1 to 2 hours.
Tags: raspberry, cream, roll, recipe, cake, recipes, cooking