CHOCOLATE RASPBERRY ROLL Cake Recipe

We cut the filling’s fat content by replacing traditional whipped
cream with a blend of table cream and light ricotta.
PREP TIME: 10 MIN. TOTAL TIME: 1 HOUR SERVES: 16

6 eggs, yolks and whites separated
3⁄4 cup (175 mL) sugar, divided
1⁄3 cup (75 mL), plus 1 tbsp
(15 mL) Compliments Cocoa
2 tsp (10 mL) Sensations by Compliments Pure Vanilla Extract
1⁄4 tsp (1 mL) salt
3 oz (90 g) white chocolate, chopped
1 cup (250 mL) light ricotta cheese
2 tbsp (30 mL) frozen orange
juice concentrate, thawed
2 tbsp (30 mL) 18% table cream
2 cups (500 mL) raspberries
1 tbsp (15 mL) icing sugar

1. Line a 15 x 10 x 1-in. pan with parchment paper (dab pan with butter or oil to prevent paper from sliding). Preheat oven to 375°F (190°C). In a large bowl, beat egg whites with an electric mixer (stand or hand-held) on high until soft peaks form. Add 1⁄4 cup (60 mL) of the sugar, 1 tbsp (15 mL) at a time, and continue to beat until whites are stiff and glossy, about 5 min.

2. In a separate bowl, beat yolks with mixer on high and slowly add remaining sugar until thick and pale, about 5 min. With mixer on low, beat in 1⁄3 cup (75 mL) cocoa and the vanilla and salt until smooth. Using a rubber spatula, gently fold cocoa mixture into egg whites until just blended. Spread batter evenly onto prepared pan and bake on middle rack of oven until surface springs back when gently pressed, about 15 min.

3. Remove cake from oven and roll to cool (see how-to, right). Meanwhile, to make filling, melt white chocolate in a microwaveable bowl on HIGH for 1 min. Stir until smooth, heating an additional 15 sec. if needed. Blend ricotta, orange juice and cream into chocolate. Set aside.

4. Unroll cake while it’s still slightly warm and remove towel. Spread filling evenly over cake and sprinkle with berries. Roll up cake lengthwise and place on a serving plate, seam side down. Dust with icing sugar.