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Cream-Filled Cake Roll

Cream-Filled Cake Roll

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  • Makes: 10 servings
  • Yield: 10 servings
  • Prep 30 mins
  • Stand 30 mins
  • Bake 12 mins
  • Cool 1 hr

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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).

Ingredients

  • 4 eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • 1/3 cup granulated sugar
  • 1/2 cup granulated sugar
  • Powdered sugar
  • 1 recipe Lemon-Cream Filling, Strawberry-Cream Filling, or Hazelnut Filling

Directions

  1. 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.
  2. Preheat oven to 375 degrees 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.
  3. 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.
  4. 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.
  5. 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.

Lemon-Cream Filling

Ingredients

  • 1 3 - ounce package cream cheese, softened
  • 1/4 cup purchased lemon curd
  • 1/2 cup whipping cream
  • 3/4 cup powdered sugar
  • 1/2 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice

Directions

  1. 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.

Strawberry-Cream Filling

Ingredients

  • 3/4 cup whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1 cup chopped strawberries or fresh raspberries

Directions

  1. 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.

Hazelnut Filling

Ingredients

  • 1/2 cup chocolate-hazelnut spread
  • 3/4 cup whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup chopped, toasted hazelnuts
  • 2 teaspoons unsweetened cocoa powder
  • 2 teaspoons powdered sugar

Directions

  1. 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.

Nutrition Facts

(Cream-Filled Cake Roll)

Servings Per Recipe 10, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, sat. fat (g) 5, carb. (g) 30, Fat, total (g) 10, chol. (mg) 116, cal. (kcal) 219, Other Carb () 1, Fat () 2, iron (mg) 1, Starch () 1, sugar (g) 24, Potassium (mg) 55, calcium (mg) 40, Trans fatty acid (g) 0, fiber (g) 1, sodium (mg) 90, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, vit. A (IU) 389, vit. C (mg) 0, pro. (g) 4

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