Holiday Cake Roll

By Booper-2

Ingredients

• 1/3 cup icing sugar, divided
• 4 eggs, separated
• 3/4 cup granulated sugar, divided
• 1 tsp. vanilla
• 3/4 cup flour
• 1/2 tsp. Magic Baking Powder
• 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, divided
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 2 cups thawed Cool Whip Whipped Topping, divided
• 1/2 cup fresh raspberries
• 1/4 cup fresh mint leaves

Details

Servings 12
Preparation time 30mins
Cooking time 70mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 400ºF.

Spray 15x10x1-inch pan with cooking spray. Line with parchment paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/4 cup icing sugar.

Beat egg whites in small bowl with mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside. Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon coloured. Blend in vanilla. Add flour and baking powder; mix well.

Add egg whites to yolk mixture; stir gently with whisk just until blended. Spread onto bottom of prepared pan.

Bake 8 to 10 min. or until top of cake springs back when touched in centre. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.

Meanwhile, microwave 3 oz. chocolate in microwaveable bowl on HIGH 2 min. or until melted; cool slightly. Mix cream cheese and remaining icing sugar in medium bowl until blended. Add melted chocolate; mix well. Gently stir in 1-1/2 cups Cool Whip. Microwave remaining chocolate and Cool Whip in separate microwaveable bowl on HIGH 45 sec.; stir until blended.

Unroll cake on towel. Spread cream cheese mixture onto cake; reroll cake. Place, seam side down, on platter. Drizzle with chocolate glaze. Garnish with raspberries and mint.