1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional
1/3 c cake flour
1/3 c unsweetened cocoa powder
2 tbs cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp. salt
4 large eggs separated
1 cup granulated sugar, divided
1 small jar raspberry preserves
Preheat oven to 350º Line a jellyroll pan (we used a large cookie sheet with raised edges) with waxed paper. Grease and flour lined pan; tap out excess flour.
In medium bowl, combine flour, cocoa, cornstarch, baking powder, baking soda, and salt. Mix well.
In separate bowl, using electric mixer on medium speed, beat egg yolks and 1/4 cup sugar until fluffy.
In small bowl, using clean beaters, mix egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, not dry, peaks form.
Fold 1/3 of beaten egg whites into egg yolk mixture. Alternately fold in remaining egg whites and flour mixture. Pour batter in pan, smooth top. Bake until a toothpick inserted in middle comes out clean, about 15 minutes.
Dust a clean smooth dish towel or cloth with remaining sugar. Turn warm cake onto cloth. Remove waxed paper. Trim the cakes edges. Starting with the long side, tightly roll up cake with cloth. Put on wire rack to cook, seam side down.
Unroll cake, remove cloth. Spread filling over cake to within 1/2 inch of edge. If desired may spread raspberry preserves over filling, very thinly.
Re-roll cake, place seam side down on plate. Dust top with confectioners' sugar. Chill in refrigerator for at least one hour before serving
To make filling:
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
* as a short cut, may use cool whip as filling.