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RASPBERRY CAKE ROLL Recipe

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This recipe for RASPBERRY CAKE ROLL, by , is from The Hickman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
patty hickman

Category:
Category:

Ingredients:  
Ingredients:  
6 egg whites room temperature
1 tsp lemon juice
1/4 tsp salt
1/4 c sugar
1/2 c plus 1 T cake flour
1 T lemon peel
1 8oz pkg cream cheese, room temp
1/2 tsp vanilla
1 c whipped topping divided
1 pint raspberries divided

Directions:
Directions:
BEAT EGGS, LEMON JUICE AND SALT AT LOW SPEED UNTIL FOAMY. GRADUALLY ADD SUGAR AND BEAT ON MEDIUM HIGH SPEED UNTIL SOFT PEAKS FORM. MIX FLOUR AND LEMON PEEL, GRADUALLY FOLD INTO EGG WHITE MIXTURE 1/4 AT A TIME.

LINE A GREASED 15 IN BAKING SHEET WITH PARCHMENT PAPER
SPREAD BATTER EVENLY OVER PAN. BAKE AT 350* FOR 12-15 MINUTES AND LET COOL

FILLING

COMBINE CREAM CHEESE, VANILLA AND 2 T WHIPPED CREAM. GENTLY FOLD IN REMAINING WHIP TOPPING AND COVER AND COOL IN REFRIGERATOR UNTIL READY TO USE

SPREAD FILLING EVENLY OVER CAKE, SPRINKLE RASPBERRIES ON TOP OF CAKE WITH FILLING. ROLL AND CHILL FOR 1-2 HOURS

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 min

 

 

 

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