At Christmas time I love to make a Bûche de Noël otherwise known as a Yule log. This last Christmas, I had a great time making Tiramisu flavored Bûche de Noël . Somehow those same flavors seem a bit heavy during the summer. Especially when so much fresh fruit is readily available. I decided to modify my recipe to slim it down for summer. This cake is light, flavorful and visually gorgeous. Splurging on this dessert is easy on the diet and on the budget! I hope you try it. You will love it!
Light and Lemony Cake Roll
4 egg yolks
4 egg whites
3/4 cup sugar
3/4 cup cake flour, sifted
1 tsp baking powder
1/2 tsp salt
1 tbsp vanilla
8 oz neufchatel cheese (1/3 less fat) or you can use regular cream cheese, softened to room temperature
8 oz light frozen whipped topping, thawed
1 cup plum or strawberry jam
1/4 cup sugar
1/2 cup powdered sugar (for the outside of the cake)
Preheat oven to 375° F. Separate the egg yolks from the egg whites. In a small bowl beat egg whites with 1/4 cup sugar until stiff but not dry. Set aside. In another bowl beat the yolks with 1/2 cup sugar until it’s a light yellow color. Add in vanilla to the yolk mixture. Sift together flour, baking powder and salt. Add the sifted flour mixture to the egg yolk mixture. Gently fold in the egg white. Be careful not to over mix. Batter should be light and fluffy. Line a jelly roll pan or a half sheet pan with parchment or waxed paper. Pour cake batter onto the pan and spread evenly. Bake for 10-15 minutes until golden brown but not dry. Loosen edge of cake while it’s still warm. Dust cake with powdered sugar. Place dish towel on top of the cake and invert the whole pan onto the towel. Gently peel off the parchment paper. Beginning with the narrow side roll the cake and towel together into a roll. Let it sit on a cooling rack, seam side down for about 10-15 minutes. In the meantime assemble the filling by combining the Neufchatel cheese with the lemon zest, 1 1/2 tbsp of lemon juice and 1/4 cup sugar. Mix well and then fold in the thawed whipped topping until well blended. Take the jam and microwave it for 30 – 40 seconds until it’s a liquid. Gently unroll the cake and brush the jam all over the cake. Spread the lemony mixture on top of the jam layer, leaving 1/2 inch clearance from the edges. Gently re-roll the cake, using the towel to help roll. Dust with additional powdered sugar if needed and place seam side down on a serving platter. Slice into 1″ thick slices and serve with fresh strawberries or other fruit.