RASPBERRY CREAM CHEESE CAKE ROLL REDUX 7 SEPTEMBER 2022
As we were sampling the first RASPBERRY CREAM CHEESE CAKE ROLL, I was thinking to myself that a little less preserves might be just the thing, as it was oozing out the sides. Then Taste-Tester #1 sez, "Next time you make this, put in more raspberry preserves." Allrightythen, as Jim Carrey would say. More raspberry preserves it is, just like More Cowbell, right? Patricia Y gave me the idea of using a white chocolate ganache, and I now have an opened half jar of raspberry preserves that should be used ASAP so I'll try again. This time, tho, NOT spreading the preserves all the way to the edges, allowing for some oozing room. I also had found a cake recipe using only four eggs, so I thought I'd try that, if/when we ever got the internet back; we lost it in a big lightning strike on early Friday evening. As of this writing on late Saturday afternoon, we were still internet-less. What a PITA that is! After waiting for 2.5 days for a five-minute fix (a lightning strike fried our modem), we were back online. The next day, I tried the Raspberry Cream Cheese Cake Roll again . . . with some [unintended revisions]. Again with the mixing station . . . . . . a close-up for a hint for my next complicated project . . . SOMEdog has finally learned where she is supposed to be when I'm in the kitchen . . . . . . within hearing range in case a "cleaning crew" is needed. Taking Elizabeth W's advice to heart, I beat the eggs quite a bit longer than I usually have. I also realized that I added THREE tablespoons of oil, instead of the TWO called for. So I tossed in a bit of extra flour. NTS: ALWAYS read the ingredients list as you're measuring out the ingredients. ALWAYS. Remembering how the previous Raspberry Cream Cheese Cake Roll didn't rise much, I also sprinkled in some baking soda, in addition to the baking powder. (And yes, dropping the jelly roll pan on the counter a few times DOES get rid of the aire bubbles.) After 25 minutes of baking (rather than the 10-15 minutes called for), the well-risen cake was finished, and I forgot to take a pic. I again did NOT use the 'roll it up and put it in the fridge' method; rather, I put down another piece of parchment paper, sifted powdered sugar on it, and LOOSELY rolled it up to, as one recipe video stated, "train it to roll" . . . . . . much like training a dog to "roll over", I suppose.
So long as the oven was warmed, Taste-Tester #1 decided to prepaire coconut shrimp for his lunch and DanDan noodles for mine . . .
Don't get TOO excited, tho; Taste-Tester #1 doesn't cook from scratch . . . Thank you, Jimmy Buffett! Two hours later, I took the rolled-up cake from the fridge; obviously, I'm about as good as training cakes as I am training dogs: Not very. The cracks aren't QUITE so bad, tho, . . . . . . so on to the cream cheese filling (complete with, again, unincorporated cream cheese. NTS: Your mixer was made to MIX, so let it do its job . . . . . . and the raspberry preserves . . . I wrapped it in plastic wrap and put it back in the fridge for another hour or so . . . . . . made the White Chocolate Ganache, which didn't turn out at all the way I wanted, so I just poured it over the cake . . . . . . and we et it. MISSION ACCOMPLSHED: ALL THE PRESERVES ARE GONE. It wasn't bad. The cake is not only thicker; the texture is very different. However, this will be my last Cake Roll until I try Elizabeth W's PUMPKIN CAKE ROLL recipe, sometime later in the year, probably October or November. You know, during PUMPKIN SPICE SEASON!

3-INGREDIENT LEMON PIE HERE