Raspberry Cheesecake Roll Cake

🧂 Ingredients

• 4 large eggs

  separated yolks, and whites, at room temperature
• ½ teaspoon white vinegar
• pinch of salt
• 80 grams granulated sugar

  (2.82 oz) divided
• 30 grams butter

  (1 oz, 2 TBSP) melted and cooled
• 90 grams all-purpose flour

  (3.17 oz)
• 20 grams cornstarch

  (0.7 oz)
• ½ teaspoon baking powder
• 200 grams raspberries

  (7.05 oz) fresh or frozen (I used frozen)
• 30 grams granulated sugar

  (1 oz, 2 TBSP)
• 1 teaspoon lemon juice
• 150 grams cream cheese

  (5.3 oz)
• 150 grams heavy cream

  (5.3 oz)
• 60 grams powdered sugar

  (2.1 oz)
• 1 teaspoon vanilla
• 100 grams fresh raspberries

  (3.5 oz)

Instructions

• 1 Preheat oven to 180 °C (350°F). Grease 38x26 cm (15x10 inch) baking pan with
  butter, then line it with baking paper so the cake seamlessly releases. Grease
  the baking paper too.
• 2 For the sponge, sift the flour, cornstarch, and baking powder into a large bowl.
• 3 Using a hand mixer or a stand mixer beat the egg whites with half of the sugar
  and pinch of salt on high speed for 5 minutes or until stiff peaks form. Set
  aside.
• 4 In another bowl, beat the egg yolks, rest of the sugar, and vanilla extract,
  until pale, about 2-3 minutes. Add in the melted and cooled butter and beat 30
  seconds. Add in half of the dry ingredients and mix until incorporated. Using a
  rubber spatula gently fold in beaten egg whites until half-incorporated, then
  fold in rest of dry ingredients until fully combined and there are no visible
  streaks of flour or egg whites. Avoid over-mixing.
• 5 Spread batter evenly into prepared pan. Bake for 9-10 minutes or until the top
  of cake springs back when touched.
• 6 Place a kitchen towel on a flat surface and dust it with powdered sugar. Gently
  turn baked cake onto a prepared kitchen towel, peel of the top layer of baking
  paper. Slowly roll the cake with a kitchen towel, rolling from the short end to
  the other short end. Let the cake cool completely.
• 7 For the sauce, combine raspberries, sugar, and lemon juice in a saucepan over
  medium heat; cook and stir until raspberries break down, sugar dissolves, and
  sauce thickens, around 7-8 minutes. Remove from heat and press sauce through a
  fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl
  with plastic wrap, and refrigerate until chilled, at least 45 minutes.
• 8 For the filling, using an electric mixer, whip the cold heavy cream into stiff
  peaks on medium-high speed, about 4-5 minutes. Set aside.
• 9 In another bowl, beat the cream cheese and powdered sugar together on medium
  speed until perfectly smooth and creamy. Fold in whipped cream into a cheesecake
  filling.
• 10 To assemble, gently unroll the cooled cake, spread the raspberry sauce into an
  even layer, then spread the cheesecake filling over the sauce (you will be left
  with a few tablespoons of the filling, use it to decorate the top of the roll
  cake). Sprinkle fresh raspberries over the half of the filling, then re-roll the
  cake this time without the kitchen towel. Wrap the roll cake with a plastic
  foil, and refrigerate for at least 1 hour before slicing and serving. Dust with
  powdered sugar, or decorate to your likening.

Nutrition Info