Recipes and Cooking Cream-Filled Cake Roll This sweet cake roll makes a pretty swirl when filled with the cream flavor of your choice: strawberry, lemon, or hazelnut. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 10, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Cool Time: 1 hrs Bake Time: 12 mins Total Time: 30 mins Servings: 10 Jump to Nutrition Facts Ingredients 4 eggs ½ cup all-purpose flour 1 teaspoon baking powder ½ teaspoon vanilla ⅓ cup granulated sugar ½ cup granulated sugar Powdered sugar 1 recipe filling of choice 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 Strawberry-Cream Filling ¾ cup whipping cream 1 tablespoon sugar ½ teaspoon vanilla 1 cup chopped strawberries or 1 cup fresh raspberries Hazelnut Filling ½ cup chocolate-hazelnut spread ¾ cup whipping cream 1 tablespoon sugar ½ teaspoon vanilla ⅓ cup chopped, toasted hazelnuts 2 teaspoon unsweetened cocoa powder 2 teaspoon powdered sugar Directions 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. 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 beat in the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved. 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. 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 towel sprinkled with powdered sugar. Remove waxed paper from cake. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. Meanwhile, prepare desired filling. 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. Lemon-Cream Filling In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in purchased 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 In a medium mixing bowl beat whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Fold in strawberries or raspberries. Sprinkle cake with powdered sugar after rolling with filling. Per serving: 194 cal., 9 g total fat (5 g sat. fat), 0 g trans fat, 99 mg chol., 59 mg sodium, 26 g carbo., 0 g fiber, 4 g pro. Daily Values: 7% vit. A, 14% vit. C, 5% calcium, 4% iron Exchanges: 1.5 other carb., .5 medium fat meat, 1 fat Carb Choice: 2 Hazelnut Filling 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. Rate it Print Nutrition Facts (per serving) 219 Calories 10g Fat 30g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.