Raspberry Cake Roll
6 egg whites, room temperature
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup sugar
1/2 cup plus 1 tablespoon sifted cake flour
1 tablespoon grated lemon peel
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla extract
1 cup whipped topping, divided
1 pint fresh raspberries, divided
Additional lemon peel
In a mixing bowl, beat together egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium-high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time. Line a greased 15 by 10 by 1 inch baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350 degrees for 12 to 15 minutes, or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool. For filling, combine cream cheese, vanilla, and 2 tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled.
This cake roll can also be filled with 3 cups of softened ice cream, rolled and stored in the freezer.
Makes 12 servings.