CREAM CHEESE ROLL CAKE RECIPES

Steps:

• Cakes: Heat oven to 375° F (350° F for dark or nonstick pans). Line bottom of two 10 x 15-inch pans with parchment paper sprayed with baking spray.
• In a large bowl, beat eggs using an electric mixer for about 6 minutes, until pale yellow and thick. When you lift beater, the eggs should fall in a ribbon.
• Add cake mix, water, oil and yellow food coloring (if using). Mix on low speed for 30 seconds. Increase speed to medium and beat for 1 minute.
• Equally divide batter among the two pans.
• Bake for 10-12 minutes, until cake springs back when lightly touched in the center.
• Immediately turn one cake upside down onto a clean piece of parchment paper and peel off the piece of parchment paper that was baked with the cake. Repeat with the other cake.
• While still hot, carefully roll up cakes and clean parchment paper from narrow end. Tape ends with masking tape. Cool for 10 minutes at room temperature, then place in refrigerator for 1 hour.
• Filling: Beat cream cheese until creamy.
• Add marshmallow fluff and beat until fluffy.
• Beat in whipped topping.
• Unroll cakes and spread half the filling over each. Re-roll.
• Glaze: Combine powdered sugar with 2 tablespoons lemon juice. Add more lemon juice, as needed, until you have a nice pourable glaze. Pour over cakes.
• Top cakes with curls of lemon peel or lemon zest.

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, whisk the eggs until pale yellow, about 2 minutes.
• Add in the ¹¹/4 cups (150 grams) sugar and whisk again until combined.
• Mix in oil, baking powder, salt, and vanilla.
• Add in flour, and fold until smooth and combined.
• Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
• Bake for 10-15 minutes, or until cooked through.
• Lay out a kitchen towel and sprinkle with powdered sugar.
• Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Refrigerate cake for 30 minutes.
• In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
• Place the cake on the counter and unroll.
• Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
• Tightly roll the cake bake up, this time just using the towel as a guide.
• Top with powdered sugar.
• Slice and serve.
• Enjoy!