Prep time: About 20 minutes
Baking time: About 20 minutes
Calories per serving: 170 (based on 12 servings)
I’ve always been a fan of cake – yep, more than ice cream. Cake rolls bring back tons of happy memories from my younger years. I’ve always thought they were difficult to make so I didn’t really try making them until the recent year, when I came across http://www.eatcakefordinner.net.
I understand how intimidating it may seem but once you make your very first cake roll, you will think, “Wow, I didn’t expect it will be a piece of cake!” 😉
What I love most about this cake was that it satisfies my sweet craving, yet it’s not heavy. The blueberries also make it look very photogenic! Fair warning though, you will most likely need to use all of your mixing bowls in making this.
Anyway, here are the ingredients:
For the cake:
1/2 cup fresh blueberries, crushed
4 medium eggs, yolks separated from whites
½ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ cup granulated sugar
For the cheesecake filling:
1 container (8 oz) 1/3 less fat cream cheese
1 egg, slightly beaten
¼ cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons reduced fat 2% fresh milk
½ cup fresh blueberries, crushed
For the filling:
1) Soften the cream cheese (either in room temperature, or in the microwave for about 40 seconds).
2) Transfer cream cheese into a small mixing bowl, add the sugar and beat well. Mixture should be smooth and creamy.
3) Add the egg, vanilla and milk and mix well. Mix in the crushed berries briefly. Set aside.
To make the cake:
1) Preheat the oven to 375 deg F.
2) Grease a 15x10x1-inch jelly-roll pan with melted butter (about one tablespoon).
3) Line the pan with parchment paper then grease with some melted butter.
4) Spread the cream cheese mixture onto the greased parchment surface evenly. Set pan aside.
5) In a medium mixing bowl, combine the flour, baking powder and baking soda until well incorporated. Set aside.
6) In another medium bowl, beat the egg yolks and vanilla for a few minutes. It’s best to use a hand mixer if you have one. Your mixture should be light yellow and that’s when it’s done.
7) In a large bowl, with clean beaters, beat the egg whites on medium speed. Keep beating until you see soft bubbles.
8) Add in the sugar a bit at a time and increase the beating speed to high. You will see more bubbles at this point.
9) Add the yolk mixture on to your white mixture. Then add in the flour mixture gradually until they are well incorporate with the egg mixture. Then, add the crushed blueberries and mix just enough to distribute the berries evenly. Spread this batter over the cream cheese batter as evenly as possible.
10) Bake the cake for about 18 to 20 minutes. 20 minutes was about perfect for me. You will know it’s done when the top spring back when touched. It will be spongy.
11) Have a cooling rack and clean kitchen towel ready.
12) When you take the pan out of the oven, you would want to loosen the cake from the pan within two minutes. Sprinkle powdered sugar over the cake and cover with the kitchen towel.
13) Place the cooling rack over the towel. With pot holders, pick up the two sides of the cake pan carefully. Flip the pan over which would mean the cake would be on top of the towel on the cooling rack.
14) The parchment paper will now be on top. Peel it off gradually.
15) Roll up the cake carefully, and as tightly as possible. Let the roll cool completely on your cooling rack. Feel free to sprinkle a little bit more powdered sugar on top of the cake once it’s cooled.
Notes: Best served chilled. I transferred my roll in a lidded Ziplock container that’s big enough to hold it, chilled it for a few hours then sliced it in 12 equal slices. This makes it to the favorites list for sure! Soooo good with hot coffee or tea! Good luck!
Eat well and be well. – Ella Bella