The key to preventing cracks: pre-rolling the cake before it is filled and allowing it to cool while in the rolled position. Our recipe gives three filling options: hazelnut, strawberry-cream or lemon-cream (pictured).

Source: Midwest Living

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Recipe Summary

prep:
30 mins
stand:
30 mins
bake:
12 mins at 375°
cool:
1 hr
Servings:
10
Yield:
10 servings
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Cream-Filled Cake Roll

Ingredients

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Directions

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  • Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour and baking powder; set aside.

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  • Preheat oven to 375°F. In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.

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  • Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.

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  • Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. Meanwhile, prepare desired filling.

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  • Unroll cake; remove towel. Spread cake with Lemon-Cream Filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for up to 6 hours.

Nutrition Facts (Cream-Filled Cake Roll)

219 calories; total fat 10g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 116mg; sodium 90mg; potassium 55mg; carbohydrates 30g; fiber 1g; sugar 24g; protein 4g; trans fatty acidg; vitamin a 389IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 40mg; iron 1mg.

Lemon-Cream Filling

Ingredients

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Directions

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  • In a medium mixing bowl beat one cream cheese, with an electric mixer on medium speed until smooth. Beat in lemon curd until combined. In another mixing bowl beat whipping cream with the electric mixer on high speed until soft peaks form (tips curl); fold into cream cheese mixture. If desired, in a small bowl stir together powdered sugar, lemon peel, and lemon juice; drizzle over cake after rolling with filling.

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Strawberry-Cream Filling

Ingredients

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Directions

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  • In a medium mixing bowl beat cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Fold in berries. Sprinkle cake with powdered sugar after rolling with filling.

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Hazelnut Filling

Ingredients

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Directions

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  • Spread cake with chocolate-hazelnut spread. In a medium mixing bowl beat cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Fold in hazelnuts. Spread over hazelnut spread. If desired, sprinkle cake with a mixture of cocoa powder and powdered sugar after rolling with filling.

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