About the Recipe
Ingredients
What you need:
Cake:
7 Eggs, separated
1 c. Cream Cheese
1/2 c. Cottage Cheese
1/4 c. minus 1 Tbsp. Chicken Flour (page )
1/2 tsp. Sea Salt
Filling:
1 c. Cream Cheese
2 oz. Butter or Brown Butter (page )
1/4 c. Heavy Cream
Preparation
What to do:
Preheat oven 350°F
Beat Egg Whites to stiff peaks, set aside
Beat Egg Yolks and cake ingredients in food processor
Fold Egg Yolk mixture into Egg White bowl
Pour onto  12" x 18" jelly roll pan lined with a sheet of parchment paper.
Bake for 22 minutes
Remove cake from pan
Let cake cool and rest on cooling rack for 10 minutes
Place clean dish towel on counter
Flip cake onto towel, peel off parchment paper from bottom
Roll towel into cake, roll widthwise, set on cooling rack for 30 minutes
Filling
Add all Filling ingredients to food processor, mix well
Carefully unroll cake
Evenly spread filling on cake
Reroll cake
Wrap towel around roll, move to a plate or cooling rack
Refrigerate 2-3 hours
Remove, cut
Serve or store in fridge in sealed container in fridge or freezer
Enjoy!