Shared by Chef Baby
Resident Chef at Zarafa Camp, Botswana
It’s a little more involved than some cakes, but it’s definitely worth it.
Ingredients
For the cake
- Three large eggs, separated
- One-third cup of white sugar
- One-quarter cup of all-purpose flour
- One-eighth teaspoon of salt
For the filling
- One cup of heavy whipping cream
- Half a cup of powdered sugar
- One teaspoon of vanilla extract
- 1 ½ cup Cream cheese
- 2tbsp Lemon juice
- 1 tsp Lemon zest
Optional
- Fresh fruit, like strawberries or raspberries
Method
Once you have everything, it’s time to start.
- Preheat your oven to 180 degrees Celsius and line a 15×10 inch baking sheet with parchment paper.
- In a large bowl, beat the egg yolks with a third of a cup of sugar until they’re thick and pale.
- In a separate bowl, beat the egg whites until they form stiff peaks.
- Gently fold the egg whites into the egg yolk mixture. Sift the flour and salt together and fold them into the batter.
- Spread the batter evenly onto the prepared baking sheet and bake for 8 to 10 minutes, or until the cake is set but still slightly soft. Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar.
- Peel off the parchment paper and let the cake cool completely.
While the cake cools, make the filling
- Beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- In a separate bowl, cream the cream cheese, add to it the rest of the ingredients and fold into the whipped cream mixture. Set aside to chill.
- Spread the filling evenly over the cooled cake. Starting at one of the short ends, carefully roll up the cake, using the kitchen towel to help you.
- Transfer the roll to a serving platter, and that’s it! You can decorate it with whipped cream, fruit, or a dusting of powdered sugar.
