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Cream Cheese & Strawberry Roulade
Cream Cheese & Strawberry Roulade

Cream Cheese & Strawberry Roulade

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Cook Minutes 9 Hr 50 Min
Prep : 30 Min Cook: 9 Hr 20 Min
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup flour
1 tsp. Magic Baking Powder
1/2 tsp. salt
5 eggs, separated
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/3 cup buttermilk
2 tsp. vanilla, divided
1 cup plus 2 Tbsp. icing sugar, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
6 Tbsp. butter, softened
2 Tbsp. dark rum
2 cups strawberries, sliced
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Step 1
Heat oven to 325°F.
Step 2
Spray a 12x17-inch rimmed baking sheet with baking spray. Line baking sheet with parchment paper, then spray parchment paper with additional baking spray.
Step 3
Whisk flour, baking powder and salt in a small bowl and set aside.
Step 4
Beat egg whites in the bowl of a standing mixer on low until frothy (about 5 minutes). Increase speed to high and beat until soft peaks form. With mixer running, add granulated sugar and beat until stiff peaks (2 more minutes); set aside.
Step 5
In a separate bowl, beat the egg yolks until thick and pale in color. Add brown sugar and beat until combined. Add flour mixture, buttermilk and 1 tsp. vanilla, and beat until blended. Fold in 1/3 of the beaten egg whites. Add remaining egg whites and fold until just incorporated. Spread batter evenly onto prepared pan.
Step 6
Bake at 325°F for 15 to 20 minutes or until cake is firm and springs back when lightly pressed in centre. Cool in pan for 1 minute.
Step 7
Dust a clean tea towel with 1/4 cup icing sugar, invert the cake pan onto the towel and peel off the parchment paper. Dust with 1/4 cup of the remaining icing sugar. Starting at one short end, roll up the cake and towel together. Let cool completely (about 1 hour).
Step 8
Beat the cream cheese and butter in a medium bowl until light and fluffy (about 4 minutes). Add 1/2 cup of the remaining icing sugar, rum and remaining 1 tsp. vanilla and beat until smooth.
Step 9
Unroll the cake, remove tea towel and spread the filling evenly onto the cake. Arrange the strawberry slices all over the filling. Starting at one short end, roll up the cake and wrap tightly in plastic wrap, sealing both ends. Refrigerate at least 8 hours.
Step 10
Remove plastic wrap. Dust the roulade with the remaining 2 Tbsp. icing sugar, trim and discard the end pieces. Cut the roulade into 12 slices to serve.
Kraft Kitchen Tips!
Special Extra
Garnish with fresh mint leaves, edible flowers and additional fresh strawberries before serving.
Substitute 1/2 tsp. rum extract for the rum.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 8 g
40 %
Cholesterol 120 mg
Sodium 300 mg
13 %
Carbohydrate 37 g
Fibre 1 g
Sugars 28 g
Protein 5 g
Vitamin A
6 %
Vitamin C
25 %
4 %
6 %
12 servings, 1 slice each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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