STRAWBERRY CHEESECAKE CAKE ROLL RECIPE BY TASTY
Here's what you need: eggs, sugar, oil, baking powder, salt, vanilla, flour, powdered sugar, cream cheese, vanilla, strawberry
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, whisk the eggs until pale yellow, about 2 minutes.
- Add in the ¹¹⁄₄ cups (150 grams) sugar and whisk again until combined.
- Mix in oil, baking powder, salt, and vanilla.
- Add in flour, and fold until smooth and combined.
- Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
- Bake for 10-15 minutes, or until cooked through.
- Lay out a kitchen towel and sprinkle with powdered sugar.
- Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
- Refrigerate cake for 30 minutes.
- In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
- Place the cake on the counter and unroll.
- Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
- Tightly roll the cake bake up, this time just using the towel as a guide.
- Top with powdered sugar.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 287 calories, Carbohydrate 32 grams, Fat 14 grams, Fiber 1 gram, Protein 7 grams, Sugar 20 grams
FRUIT CHEESE ROLL
This is posted for a request. It's from a cookbook I use often-The Aust. Women's Weekly Barbecue Book-though i've never made this cheese roll. I'm only guessing at prep time, and in the blurb, it says it can actually be made up to 4 days ahead to allow the flavours to really develop.
Provided by JustJanS
Categories Spreads
Time 20m
Yield 1 20cm log
Number Of Ingredients 7
Steps:
- Combine fruits in bowl, add port, cover and allow to stand for 1-2 hours.
- Beat softened cream cheese and cheddar together in electric mixer, stir in rind and fruit mixture.
- Refrigerate covered for 1 hour.
- Roll mixture into a log shape about 20cm in length, roll in poppy seeds, cover and refrigerated 24 hours.
- Serve with crackers.
FRUIT ROLLS
Provided by Giada De Laurentiis
Categories dessert
Time 7h20m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 170 degrees F or the lowest setting on the oven. Line a rimmed heavy baking sheet with a silicone baking mat.
- Place the strawberries, agave and lemon juice in a blender. Blend until smooth. Pour the puree onto the prepared baking sheet. Spread the puree evenly leaving a 1-inch border around the edge of the baking sheet using a spatula.
- Bake until the center of the puree has set and is not sticky when touched, 6 to 7 hours.
- Cut into 1-inch-wide strips using scissors and roll up between strips of parchment paper.
- Alternatively, the baked puree can be cut into shapes using decorative-edged scissors or cookie cutters.
Nutrition Facts : Calories 52 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 1 grams, Sugar 10 grams
GINGERBREAD CINNAMON ROLLS
These cinnamon rolls are sure to please anyone who has a sweet tooth. They're just the thing for a Christmas morning treat. Be sure to eat them while they're still warm-they're best that way! The dough for these rolls is sticky, so don't worry if your fingers get messy. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a small bowl, dissolve yeast in warm milk and water. In a large bowl, combine molasses, brown sugar, egg, oil, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, mix sugars and spices. Punch down dough. Turn onto a lightly floured surface. Press dough into a 12x8-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover; let rise in a warm place until almost doubled, about 1 hour. , Preheat oven to 350°. Bake until golden brown, 20-25 minutes. In a small bowl, mix confectioners' sugar, cinnamon, vanilla and enough milk to reach desired consistency; spread over warm rolls.
Nutrition Facts : Calories 315 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 133mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
FRUIT CHEESE ROLL
This is a colorful, fruited cheese log that is sliced to fit on crackers. It will keep up to four days. From Australian Women's Weekly publications, 1980s sometime, The Barbeque Cookbook.
Provided by Mme M
Categories Spreads
Time P1D
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine fruits in a bowl, add the port wine, cover, stand 1 to 2 hours.
- Beat softened cream cheese and cheddar cheese together in electric mixer.
- Stir in orange rind and the fruit mixture; refrigerate, covered, for 1 hour.
- Roll mixture into log shape about 8 inches in length (look at the diameter to see if slices will fit on your chosen cracker).
- Roll in poppy seeds.
- Cover, refrigerate 24 hours.
- Serve with crackers.
Nutrition Facts : Calories 466.4, Fat 37.6, SaturatedFat 17.5, Cholesterol 81.1, Sodium 275.7, Carbohydrate 21.4, Fiber 4.2, Sugar 4.4, Protein 13.3
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