Cream Cheese Roulade

Recipe by WaterMelon
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READY IN: 35mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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