Cake Recipes
Raspberry Cream Cake Roll
Ingredients
- 3/4 cup all-purpose 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 ounce) container Cool Whip
- 1 cup raspberry preserves
Instructions
- Heat 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. Re-roll cake and secure with plastic wrap.
- Refrigerate for 1 to 2 hours.