Raspberry or Cherry Roll
1 recipe Hungarian Basic Sponge Cake (see below)
6 large eggs, separated
6 tablespoons sugar
4 tablespoons all-purpose flour
1 (12-ounce) can raspberry filling
1 cup heavy whipping cream, whipped and refrigerated
1 (8-ounce) package softened cream cheese
1/2 cup granulated sugar
1 tablespoon vanilla
2 or 3 pints fresh raspberries, rinsed and dried
Heat oven to 375 degrees. Line a cookie sheet pan with parchment paper and cover it with cooking oil spray.
Whip egg whites with salt and 1 tbl water and sugar until stiff.
Whip egg yolks and fold them into the whipped egg whites
Fold in 2 tbl flour, one at a time slowing trying not to lose volume.
Pour batter into prepared pan, spreading evenly.
Bake for 12-15 minutes. Do not overbake
cover with another piece of parchment and Invert onto a dry surface.
Remove the top parchment ( the one that was at the bottom of the cake)
Roll and let cool completely.
Whip the cream and refrigerate it.
In a large bowl beat cream cheese, sugar and vanilla until light and fluffy.
Fold in the whipped cream and refrigerate until ready to assemble.
When the sponge cake is cool, unrol and spread the filling evenly raspberry filling.
Top the raspberry filling with and even layer of whipped cream
Place whole raspberries in straight horizontal lines on entire surface of the cake.
Using the parchment paper as aid, lift one edge of the sponge cake and roll it up into a tight roll.
Refrigerate a few hours to firm up.
When ready to serve, sprinkle with powder sugar.