|Tangerine cream cheese cake roll|
This was a roll on a whim. I almost celebrated my own efficiency, for rolling it out in an hour, had it not been for a crack due to rough handling. I have always suspected that those hands of mine were never made for delicate things..
My order from the resident cheese monsters was 'a roll with any sort of cream cheese' , which this cake satisfies to a T. I guess Tangerine cream cheese filling is one of my folks' favourite , evidenced by the fact that the entire roll was consumed within 24 hours.
|Cream cheese monster waits in the background|
Makes one 9" x 9" cake for rolling.
Yolk base :
1 t cocoa powder
25 g caster sugar
60g cake flour
1/4 t baking powder
3 egg yolks
50g corn oil
2 egg whites
1/4 tsp cream of tartar
100g cream cheese, room temperature
1 tangerine, juice
Prepare the baking tray by lining it with baking sheet.
Sift dry ingredients. In a mixing bowl, whisk all the other yolk based ingredients. Add flour gradually and whisk until smooth. Set aside.
In a clean bowl, beat egg whites and cream of tartar until foamy. Add sugar gradually, beating until soft peaks are formed.
Fold 1/3 of the meringue into the batter with a spatula to lighten batter. Add the rest of the meringue and fold in one direction, until well combined.
Pour batter onto the lined tray, spreading batter to fill all corners of the tray.
Bake at 180 for 18 minutes.
Remove cake from the oven. Lift cake from the tray and invert the cake on a clean tea towel.
Peel off the parchment, now facing up. With the cloth towel below, roll up the cake and leave it to cool.
Whip 100 g of cream cheese and the juice of 1 tangerine , at room temperature. Add appropriate amount of sugar to your liking.
Unroll towel ( and cake ).
Transfer cake to a clean parchment sheet and spread the cake with whipped cream cheese.
Roll up the cake carefully using the parchment. Secure both ends and chill for at least an hour before serving.