Cream Cheese Swiss Roll

This delicate sponge roll with a smooth cream cheese filling is light, airy, and perfectly balanced. It combines a soft vanilla sponge with a rich yet not overly sweet cream, creating a dessert that slices beautifully and disappears just as quickly. Simple to make, but elegant every time 

Ingredients

For the sponge

• 3 eggs

• 1 cup powdered sugar (125 g)

• 1 tsp vanilla essence

• 3/4 cup flour (95 g)

• 2 tbsp starch

• 1 tsp baking powder

For the cream

• 225 g Philadelphia cream cheese 

• 3/4 cup powdered sugar

• 4 tbsp soft butter

Steps

Sponge

1. Separate the egg whites from the yolks

2. Beat the egg whites on high speed until fluffy, gradually adding powdered sugar

3. Add vanilla and, while continuing to beat, gradually add the yolks

4. Reduce mixer speed and add flour, baking powder, and starch

5. Line a baking tray with parchment paper

6. Spread the batter in a thin layer to form a rectangle about 25 × 40 cm

7. Bake in a preheated oven at 180°C for about 12 minutes

8. Transfer the hot sponge onto a towel and roll it up using the towel

9. While the roll cools, prepare the cream

Cream

10. Beat cream cheese with butter and powdered sugar

11. Unroll the cooled sponge, spread the cream evenly, roll it back up, dust with powdered sugar, and decorate with melted chocolate and berries if desired