Ingredients for Cream Cheese Roulade
- Eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar (1/4 cup + 1/4 cup)
- 8 ounces cream cheese, softened
- Whipping Cream
- 2 tablespoons honey
- 1 teaspoon baking powder
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How to Make Cream Cheese Roulade
- In a large bowl, beat the cold heavy cream until soft peaks form. Gently fold in the softened cream cheese and honey until smooth and creamy. Set aside.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
- In a clean, dry bowl, beat the egg whites with 1/4 cup of the granulated sugar until stiff, glossy peaks form.
- In another bowl, beat the egg yolks with the remaining 1/4 cup of granulated sugar until pale and fluffy.
- Gently fold the egg yolk mixture into the egg white mixture until just combined. Then, carefully fold in the dry ingredients until a smooth batter is formed.
- Preheat your oven to 425°F (220°C). Line a jelly roll pan (approximately 15x10 inches) with parchment paper, leaving an overhang on the sides to help with rolling.
- Spread the batter evenly into the prepared pan. Bake for 4-5 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.
- Carefully remove the cake from the oven. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
- Starting from the short end, tightly roll the cake and the towel together. Let it cool completely for about 10-15 minutes.
- Unroll the cake and spread the prepared cream cheese mixture evenly over the surface.
- Re-roll the cake into a log. Wrap tightly in plastic wrap and chill in the refrigerator for at least 3-4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, dust with powdered sugar, frost with your favorite frosting, decorate with fresh cherries, or enjoy it as is! Slice and serve.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
68g
Fat
34g
Carbs
8g
