Raspberry Cake Roll Recipe

5 2 3
Raspberry Cake Roll Recipe
Raspberry Cake Roll Recipe photo by Taste of Home
Publisher Photo

Raspberry Cake Roll Recipe

Read Reviews
5 2 3
Publisher Photo
This is a really tasty dessert, and it doesn't have as many calories as some other sweets. It's also a lot easier to make than you might think. Give it a try!
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 6 large egg whites, room temperature
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup plus 1 tablespoon sifted cake flour
  • 1 tablespoon grated lemon peel
  • 1 package (8 ounces) cream cheese spread
  • 1/2 teaspoon vanilla extract
  • 1 cup frozen non-dairy whipped topping, thawed, divided
  • 1 pint fresh raspberries, divided

Directions

Spray a 15-in. x 10-in. x 1-in. jelly-roll pan with cooking spray; line with wax paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon peel, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool cake in pan on rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away wax paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool.
Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and wax paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled. Yield: 12 servings.
Originally published as Raspberry Cake Roll in Country Extra July 1990, p47

Nutritional Facts

1 slice: 138 calories, 7g fat (5g saturated fat), 19mg cholesterol, 140mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 4g protein.

  • 6 large egg whites, room temperature
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup plus 1 tablespoon sifted cake flour
  • 1 tablespoon grated lemon peel
  • 1 package (8 ounces) cream cheese spread
  • 1/2 teaspoon vanilla extract
  • 1 cup frozen non-dairy whipped topping, thawed, divided
  • 1 pint fresh raspberries, divided
  1. Spray a 15-in. x 10-in. x 1-in. jelly-roll pan with cooking spray; line with wax paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon peel, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool cake in pan on rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away wax paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool.
  2. Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and wax paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled. Yield: 12 servings.
Originally published as Raspberry Cake Roll in Country Extra July 1990, p47

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angelmaryel2 User ID: 7016763 16161
Reviewed Feb. 21, 2014

"Good sweet"

MY REVIEW
faith035 User ID: 7520788 37194
Reviewed Dec. 5, 2013

"LOOKS REALY GOOD"

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