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Spiced Scented Holiday Roll

  • Makes: 10-12 servings  
  • Freezes: excellent 
  • Preparation Time: 25 minutes 
  • Baking Time: 13-15 minutes 

Ingredients

Filling

1 can300ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

1 cup250ml mascarpone cheese

1 tsp5ml pure vanilla extract

¾ tsp4ml cinnamon

¾ tsp4ml ground ginger

1 1/4 cups300ml semi-sweet chocolate, chopped or semi-sweet chocolate chips (8oz/250g), melted

Cake

4 eggs, separated

¼ cup50ml water

¾ cup175ml granulated sugar

1 tsp5ml pure vanilla extract

¾ cup175ml Robin Hood® Best for Cake & Pastry Flour

1 tsp5ml ground ginger

¾ tsp4ml baking powder

½ tsp2ml cinnamon

¼ tsp1ml nutmeg

¼ tsp1ml salt

Directions

  Filling

  1 Beat sweetened condensed milk, cheese, vanilla, cinnamon and ginger on medium speed until well combined. Beat in melted chocolate. Keep refrigerated until ready to use. Mixture will thicken up and be easy to spread.

  Cake

  2 Preheat oven to 375ºF (190ºC). Grease a 15” x 10” (40cm x 25cm) jellyroll pan. Line with parchment paper and grease the paper.

  3 Beat egg yolks, water, sugar and vanilla on medium speed until light, about 5 minutes. Beat in remaining dry ingredients.

  4 Whip egg whites in a clean separate bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly over prepared pan.

  5 Bake in preheated oven 13-15 minutes. Immediately dust cake with icing sugar. Invert cake onto clean tea towel, remove parchment paper. Starting from the longer side, roll up cake in tea towel.

  6 Cool on rack.

  7 Unroll cooled cake and spread 2 cups (500mL) filling over cake. Roll up cake. Ice with remaining filling. Refrigerate until ready to eat. Cake can be made and assembled up to 2 days ahead.

Tip(s)

Sprinkle with icing sugar or drizzle with melted chocolate.


Use this filling as an icing for a chocolate cake.


Wrap cake well and freeze. Allow it to sit out for 15 minutes before serving. It will have the texture of an ice cream cake.


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