Product Recall:Various Brands of Vegetable Products

Chocolate Raspberry Roll

Prep time: 10min
Total time: 60min
Serves: 16
6
eggs, yolks and whites separated
0
3/4 cup
sugar, divided
175 mL
1/3 cup
plus 1 tbsp (15 mL) Cocoa
75 mL
2 tsp
pure vanilla extract
10 mL
1/4 tsp
salt
1 mL
3 oz
white chocolate, chopped
90 g
1 cup
light ricotta cheese
250 mL
2 tbsp
frozen orange juice concentrate, thawed
30 mL
2 tbsp
18% table cream
30 mL
2 cups
raspberries
500 mL
1 tbsp
icing sugar
15 mL
1 slice
calories
120
fat
3.5 g
saturated fat
1.5 g
carbs
18 g
protein
4 g
fibre
1 g
sodium
80 mg

Directions

  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 cooling instructions below). 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.