Cream-Filled Cake Roll

Prep Time:
30 mins
Cool Time:
60 mins
Bake Time:
12 mins
Total Time:
30 mins
Servings:
10

Ingredients

  • 4 eggs

  • ½ cup all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon vanilla

  • cup granulated sugar

  • ½ cup granulated sugar

  • Powdered sugar

  • 1 recipe Desired filling

Strawberry-Cream Filling

  • ¾ cup whipping cream

  • 1 tablespoon sugar

  • ½ teaspoon vanilla

  • 1 cup chopped strawberries or fresh raspberries

Lemon-Cream Filling

  • 1 3 ounce package cream cheese, softened

  • ¼ cup purchased lemon curd

  • ½ cup whipping cream

  • ¾ cup powdered sugar

  • ½ teaspoon finely shredded lemon peel

  • 1 tablespoon lemon juice

Hazelnut Filling

  • ½ cup chocolate-hazelnut spread

  • ¾ cup whipping cream

  • 1 tablespoon sugar

  • ½ teaspoon vanilla

  • cup chopped, toasted hazelnuts

  • 2 teaspoon unsweetened cocoa powder

  • 2 teaspoon powdered sugar

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 aside. In a medium bowl stir together flour and baking powder; set aside.

  2. 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 colored. Gradually beat in the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.

  3. Thoroughly wash beaters. In another bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually beat in the 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 pan.

  4. Bake in the preheated oven 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 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 desired filling to within 1 inch of edges. Roll up cake; trim ends. Cover; chill for up to 6 hours.

Strawberry-Cream Filling

  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.

Lemon-Cream Filling

  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.

Hazelnut Filling

  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 (per serving)

219 Calories
10g Fat
30g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 219
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 116mg 39%
Sodium 90mg 4%
Total Carbohydrate 30g 11%
Total Sugars 24g
Protein 4g
Calcium 40.4mg 3%
Iron 0.7mg 4%
Potassium 55mg 1%
Folate, total 24.2mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.