Vanilla Cake Roll with Raspberry Filling
A rolled vanilla cake filled with raspberry jam, fresh raspberries, and a cream cheese frosting.
Equipment
- 15x10x1 cake pan
Ingredients
- 4 large eggs, at room temperature
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 cup granulated sugar (200g)
- juice of one lemon
- 1 cup all purpose flour (120g)
For the Filling:
- ¼ cup seedless raspberry jam
- 6 ounces softened cream cheese
- 4 tbsp. softened butter
- 1 tsp. vanilla extract
- 1 cup powdered sugar (120g)
- 1 pint raspberries
Instructions
- Preheat the oven to 400 degrees.
- Grease a 15x10x1 pan with vegetable shortening and then line it with wax paper.
- In the bowl on an electric mixer, beat together the eggs, baking powder, and salt. Beat on high for two minutes.
- Lower the speed to medium, and gradually beat in the sugar.
- Lower the speed to low, and add the lemon juice.
- Fold in the flour, just until it's combined with the rest of the batter. Pour into the pan and bake for 15 minutes, or just until it springs back when touched.
- While the cake bakes, mix together the cream cheese frosting. In a mixing bowl, beat together the cream cheese, butter, and vanilla. Then, sift in the cream cheese, and whip until blended.
- When the cake is done, immediately run a knife along the edges and invert it on a powdered sugar dusted dish towel. Remove the wax paper and roll it up in the dish towel. Let cool on a wire rack for ten minutes.
- Unroll the cake and spread with the jam, then the frosting, and then dot it with berries. Roll it up again and dust with powdered sugar.
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