The last time I made a rolled cake I was a junior in high school and got the recipe from my French teacher and it was named some kind of log.
Wish I still had that recipe... that would be interesting to try now that I am older, since it called for rum and being a kid you don't much care for anything with a strong taste like rum.
Anywho.
This was my little experiment and how it turned out:
Ingredients:
- 1/2 Tsp. Vanilla 1- 8 oz Cream Cheese, softened
- 4 Eggs 1/2 C. Cool Whip
- 3/4 C. Sugar 1/4 C. Sugar
- 2 Tbsp. Lemon Juice
- 1 Tsp. California Lemon Peel
- 1 Tsp. Baking Powder
- 3/4 C. Cake Flour
- Powdered Sugar
Directions:
Preheat oven to 350.
Using non-stick foil, cover a 9x13 cooking sheet.
In a standing mixer, add eggs, and beat until frothy.
Add sugar, vanilla, lemon juice, and zest, mix.
In a separate bowl, whisk together flour and baking powder.
Add to wet ingredients and blend until batter has no lumps.
Pour into foiled pan.
Bake 10-15 minutes.
While cake is baking. Get a clean kitchen towel and sprinkle with 1/2 cup powdered sugar.
(I used a dark towel, so you could see how much I put on there and try to make it only the length of your cake)
Give your cake no more than 5 minutes to cool. Slowly remove from foil and lay on top of powdered sugar, I flip it once to cover both sides.
Slowly roll it up, like so::
Keep rolled like this for 1 hour.
In the meantime, you can start your cheesecake filling.
In a small-medium mixing bowl, whisk together cream cheese, cool whip, and sugar.
It should make a thick filling. Refrigerate until the hour is up on the cake.
Slowly and carefully unroll your towel. Get your filling and spread evenly across the entire cake.
Sprinkle a little more powdered sugar on top.
There you go!!
**** This being my first time, I think I will add a little more lemon next time. My husband said it was perfect the way it was... but it didn't hit the lemon spot entirely for me.
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