Cream Cheese Roulade
Delight your taste buds with the irresistible elegance of this Cream Cheese Roulade—a light, fluffy sponge cake rolled around a luscious cream cheese filling. Perfect for special occasions or an indulgent treat, this dessert combines the airy texture of a delicately baked sponge with the rich creaminess of whipped cream and sweetened cream cheese. The preparation involves a classic rolling technique, enhanced by a touch of powdered sugar for a stunning presentation. Simple yet sophisticated, this roulade is ideal for those who love a balance of sweetness and a melt-in-your-mouth experience. Ready in under an hour, it's a show-stopping dessert that’s surprisingly approachable. Whether served as a centerpiece or paired with fresh berries, this Cream Cheese Roulade will leave a lasting impression.
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Recipe Information
Ingredients
- 4 large Eggs
- 100 g Granulated sugar
- 70 g All-purpose flour
- 30 g Cornstarch
- 1 tsp Baking powder
- 0.25 tsp Salt
- 1 tsp Vanilla extract
- 250 g Cream cheese
- 50 g Powdered sugar
- 100 mL Whipping cream
- 20 g Butter
- 15 g Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Line a 10 x 15-inch jelly roll pan with parchment paper, ensuring the edges are well-covered.
In a large bowl, whisk the eggs and granulated sugar together using an electric mixer for about 5-7 minutes, or until the mixture becomes pale and triples in volume.
Gently sift the all-purpose flour, cornstarch, baking powder, and salt into the bowl. Fold the dry ingredients into the egg mixture with a spatula, taking care not to deflate the batter.
Add vanilla extract and give the mixture a final, gentle stir to combine.
Pour the batter into the prepared pan, spreading it evenly. Tap the pan lightly on a countertop to release any air bubbles.
Bake the sponge in the preheated oven for 10-12 minutes, or until the cake springs back gently when touched and starts to pull away from the edges of the pan.
While the cake bakes, prepare a clean kitchen towel and dust it generously with powdered sugar. This will prevent the sponge from sticking.
Once the cake is baked, carefully invert it onto the sugared kitchen towel and peel off the parchment paper. While warm, roll the cake up with the towel (starting from one short end) into a log shape. Let it cool completely on a wire rack.
To prepare the cream cheese filling, beat the cream cheese, powdered sugar, and butter together until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture until evenly combined.
Once the cake is completely cooled, unroll it carefully. Spread the cream cheese filling evenly over the surface, leaving a 1-inch border at the edges.
Gently roll the cake back up (without the towel) into a tight roulade. Transfer it to a platter seam-side down.
Dust the top of the roulade with powdered sugar for a decorative touch.
Chill the roulade in the refrigerator for 1-2 hours before slicing and serving. Enjoy!
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 21.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
