About the Recipe
Ingredients
Cake:
7 Eggs, separated
1 c. Cream Cheese
½ c. Cottage Cheese
¼ c. minus 1 Tbsp. Chicken Flour
½ tsp. Sea Salt
Filling:
1 c. Cream Cheese
2 oz. Butter or Brown Butter
¼ c. Heavy Cream
Preparation
Beat Egg whites to stiff peak, set aside
Place Egg Yolks and remaining ingredients into a food processor
Move Egg Yolk mixture into a medium bowl
Pour Egg Whites into the Egg Yolk bowl, fold in
Pour onto a 18x12 jelly roll pan lined with parchment paper
Bake at 350° for 22 minutes
Remove cake from jelly roll pan
Leave parchment paper on and rest on cooling rack for 10 minutes
Place clean dish towel on counter
Flip jelly roll onto towel, peel off parchment paper
Roll length wise, roll towel into jelly roll set on cooling rack 30 minutes
Make Filling
Using food processor mix well
Carefully unroll jelly roll
Evenly spread filling on jelly roll
Reroll jelly roll
Wrap towel around roll, move to a plate or cooling rack
Refrigerate 2-3 hours with it covered by towel
Remove, cut into 15-17 slices
Serve or store in a sealed container in fridge or freezer