Cream Cheese and Apple Roulage

Yield:

10 servings (serving size: 1/10 of cake)

Recipe from

Recipe Time

Prep: 42 Minutes
Cook: 24 Minutes
Other: 3 Hours

Nutritional Information

Calories 277
Fat 7.1 g
Satfat 3.9 g
Protein 5.7 g
Carbohydrate 48.8 g
Cholesterol 81 mg
Iron 1.2 mg
Sodium 257 mg
Caloriesfromfat 23 %
Fiber 1.6 g
Calcium 51 mg

Ingredients

Cooking spray
2 teaspoons all-purpose flour
3 large eggs
3/4 cup sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup apple butter
1/4 cup chopped pitted dates
2 tablespoons powdered sugar
Apple Filling
1 tablespoon powdered sugar

Preparation

Preheat oven to 375°.

Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Coat wax paper and sides of pan with cooking spray; dust with 2 teaspoons flour. Set aside.

Beat eggs in a large bowl with a mixer at high speed until foamy. Gradually add 3/4 cup sugar, beating until thick and pale (about 5 minutes).

Lightly spoon flour into a dry measuring cup; level with a knife. Combine 1 cup flour and next 3 ingredients in a small bowl; stir well. Gently fold flour mixture into egg mixture. Fold in apple butter and dates.

Spread cake batter evenly into prepared pan. Bake at 375° for 8 to 10 minutes or until a wooden pick inserted in center comes out clean.

Loosen cake from sides of pan, and turn out onto a dishtowel dusted with 2 tablespoons powdered sugar; carefully peel off wax paper. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour).

Unroll cake carefully; remove towel. Spread Cheese and Apple Fillings evenly over cake. Reroll cake; place, seam side down, on a platter. Cover and chill 2 hours. Dust cake with 1 tablespoon powdered sugar.

Note:

Oxmoor House Healthy Eating Collection

January 2004