Pecan Carrot Sponge Roll with Cheesecake Filling
Who doesn't love carrot cake? And this version with creamy cheesecake filling will NOT disappoint!
Ingredients
1 cup pecans (120g)
6 eggs, at room temperature, separated
¼ cup brown sugar, firmly packed
½ cup caster sugar
2 teaspoons ground cinnamon
1 cup coarsely grated carrot (160g carrot)
Pure icing sugar, to decorate
CHEESECAKE FILLING
250g cream cheese, chopped, at room temperature
1 cup pure icing sugar, sifted
1 teaspoon lemon juice
Method
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Lightly grease a 26cm x 32cm Swiss roll pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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Process pecans in a food processor until finely crushed. Remove.
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Beat egg yolks, brown sugar and ¼ cup of the caster sugar in a small bowl of an electric mixer until thick and creamy. Transfer to a large bowl. Fold in pecans, cinnamon and carrot.
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Beat egg whites in same, clean bowl of electric mixer until soft peaks form. Gradually add remaining caster sugar, beating until firm peaks form.
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In two batches, fold egg whites into egg yolk mixture until combined. Pour into prepared pan. Spread evenly into corners.
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Cook in a moderate oven (180C) for about 18 minutes, or until golden brown and sponge springs back when lightly touched. Remove. Stand in pan for 5 minutes. Turn out onto sheet of greased baking paper. Working from one long side, roll up firmly. Stand for 5 minutes. Un-roll sponge. Cool completely.
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To make filling, beat cheese in small bowl of an electric mixer until creamy. Add sugar. Beat on low speed until smooth. Beat in juice.
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Spread filling evenly over sponge, leaving a 1cm border around edges. Roll up from one long side. Place cake on a serving plate. Refrigerate for 2 hours.
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Dust sifted icing sugar over roll. Serve cut into slices.
TIP! Roll can be refrigerated for up to several hours, but needs at least 2 hours for the filling to become firm enough so it cuts easily
