Ingredients for Raspberry Cake Roll
- 4 large egg whites
- 1 teaspoon lemon juice
- Pinch of salt
- 1 cup granulated sugar
- Cake Flour
- 1 tablespoon lemon zest
- 8 ounces cream cheese (softened)
- Vanilla Extract
- 1 1/4 cups whipped topping
- Fresh Raspberries
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How to Make Raspberry Cake Roll
- Preheat oven to 350°F (175°C). Grease and flour a 15x10x1-inch baking pan. Line with parchment paper, leaving an overhang on the long sides to aid in rolling.
- In a large bowl, beat 4 large egg whites with 1 teaspoon lemon juice and a pinch of salt until soft peaks form.
- Gradually add 1 cup granulated sugar, beating on high speed until stiff, glossy peaks form.
- In a separate bowl, whisk together 1 cup all-purpose flour and 1 tablespoon lemon zest.
- Gently fold the dry ingredients into the egg white mixture in thirds, ensuring not to deflate the batter.
- Spread the batter evenly into the prepared pan.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from the narrow end, gently roll the cake and the towel together, then set aside to cool completely.
- **Prepare the filling:** In a medium bowl, beat together 8 ounces cream cheese (softened), 1 teaspoon vanilla extract, and 2 tablespoons whipped topping until smooth.
- Gently fold in 1 cup whipped topping.
- Once the cake is completely cool, carefully unroll it.
- Spread the cream cheese filling evenly over the cake, leaving a ½-inch border.
- Sprinkle 1 ½ cups fresh raspberries over the filling.
- Using the towel, gently roll the cake again, this time removing the towel as you roll.
- Place the cake roll seam-down on a serving platter.
- Refrigerate for at least 30 minutes before serving.
- Garnish with remaining raspberries and lemon zest before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
22g
Fat
24g
Carbs
4g
