Ingredients
- 6 large eggs, separated
- 1/2 cup cake flour
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 Tbsp orange zest
- 2 Tbsp orange juice
- 2 Tbsp powdered sugar
- 8 oz neufchatel cheese
- 1/2 cup jam, seedless raspberry
- 3/4 cup heavy whipping cream
- 4 medium egg whites
- 1/2 cup sugar
- 1 Tbsp cornstarch
Directions
- Heat oven to 375°F (190°C). Line jelly-roll pan with parchment paper;
coat paper with cooking spray.
- In bowl with mixer on medium-high speed, beat 6 yolks until thick, 3
minutes. Combine with flour on low speed.
- In another bowl with mixer on medium speed, beat whites until frothy. Beat
in 1/3 cup white sugar, a tablespoon at a time, until stiff and glossy. Stir
in extract, zest and juice.
- Fold egg white mixture into yolks, one third at a time. Spread in prepared
pan. Bake until golden brown, 12 minutes, or until cake springs back in
middle when lightly touched. Dust with powdered sugar; invert cake on towel;
peel off paper. Roll from long side in tea towel.
- For filling, in bowl with mixer on medium speed, cream Neufchãtel until
smooth. Add jam, beating until combined. In another bowl with mixer on
medium-high, whip cream until soft peaks form.
- Fold cream into raspberry mixture, one third at a time. Unroll cake,
spread with raspberry mixture and re-roll. Place parchment on baking sheet
and move filled cake to sheet, seam-side down. Cut triangular piece off one
end of roll. Position piece against cake to form tree branch.
- For topping, heat oven to 425°F. In small bowl whisk 1/2 cup white sugar
and cornstarch. In bowl with mixer on medium beat whites until frothy. Add
sugar mixture 1 tablespoon at a time. Beat until stiff and glossy. Cover
cake with meringue, dust with powdered sugar. Bake until edges of meringue
begin to lightly brown, 10 minutes. Serve at room temperature.
Serves | 16
POINTS per serving | 5
|