Cream Cheese and Apple Roulage

Cream Cheese and Apple Roulage

Oxmoor House JANUARY 2004

  • Yield: 10 servings (serving size: 1/10 of cake)
  • Cook time: 24 Minutes
  • Prep time: 42 Minutes
  • Other: 3 Hours


  • 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
  • Cheese Filling
  • Apple Filling
  • 1 tablespoon powdered sugar
  • Cheese Filling


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.

Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 7.1g
  • Saturated fat: 3.9g
  • Protein: 5.7g
  • Carbohydrate: 48.8g
  • Cholesterol: 81mg
  • Iron: 1.2mg
  • Sodium: 257mg
  • Calories from fat: 23%
  • Fiber: 1.6g
  • Calcium: 51mg